How to use your own hand to make Colombian Palm Manor Coffee _ hand Coffee filter Paper

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Next we would like to introduce to you our important partner in Colombia, [La Palma & El Tucan] (Palm Tree and Big Bird Manor).

Palm Tree and Big Bird Manor was founded in 2011 by crazy scientists, fanatical founders, persistent farmers and talented artists! One of the founders, Felipe, has been engaged in boutique coffee for more than a decade. He used to trade raw beans in the United States, and about 2010 decided to return to Colombia to devote himself to the boutique coffee industry revolution in his hometown. Beautiful hostess Elisa, very romantic may be because she fell in love with Felipe, so fell in love with coffee, joined this magical journey, it is obvious that the manor's logo, theme colors are from Elisa, after arriving at the scene, found that even the ladder is crazy pink ah! Carlos, a crazy and persistent scientist, is an old friend of Felipe in the boutique coffee industry. As soon as he learned of his friends' plan, he immediately devoted himself to it without hesitation. Palm Tree and Big Bird Manor is such a romantic and magical combination.

Unlike ordinary traditional coffee producers, founders do not inherit any coffee farm from the previous generation, but look for the most ideal coffee growing environment (Ecotopo) from scratch. After seeing more than a hundred estates, I finally bought 18 hectares of land in the Cundinamarca area, 1600-1800 meters above sea level, in the eastern foothills of the Andes, about an hour and a half drive from the capital Bogota.

How to make Colombian Coffee [Palm Manor]?

Qianjie Coffee hand reference: weigh 15g [Palm Manor] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction, recommended powder / water ratio around 1:15.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [Palm Manor]

Qianjie Coffee Ice hands make [Palm Manor] reference:

Colombian coffee [], light and medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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