Columbia Monteblanco powder bourbon coffee how to make coffee by hand at home, how to control the temperature of hand coffee

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Colombian coffee pink bourbon was first discovered by coffee farmer Rodrigo Sanchez in Vera, Colombia. As the name implies, the pink bourbon fruit is pink after ripening, which is a variety of red bourbon and yellow bourbon. Pink bourbon is an extremely rare bean seed, far rarer than Pacamara and Rosa.

Among the genes that affect the color of coffee fruit, red and yellow are dominant genes, while pink and orange are invisible genes. As a result, the number of pink bourbon is so rare that it is extremely difficult to maintain stability even if it occurs. In addition, the pink bourbon also faces the problem that it is difficult to determine the maturity during harvest.

Pink bourbon is not only rare, but also has a great flavor. This pink bourbon from Colombian coffee Vera Saint Adolf shows great fruit flavor after light baking: green grape juice, berries, flowers, sweetness and smoothness.

How to make Colombian coffee [Huilan Monteblanco powder bourbon]?

Qianjie Coffee hand reference: weigh 15g [Huilan Monteblanco powder bourbon] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 [Huilan Monteblanco Powder Bourbon]

Qianjie coffee ice hand [Huilan Monteblanco powder bourbon] reference:

Colombian coffee [Huilan Monteblanco powder bourbon], light medium baking, 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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