Colombia Hope Manor Sunlight Double Color Bourbon Coffee How to Cold Extract_Hand Brewed Coffee Concentration How to Calculate

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Colombian two-color bourbon sun

Colombia La EsperanzaBourbon Bicolor Natural

Coffee bean resume

Country of origin: Colombia

Producing area: Cauca Valley

Producer: hope Manor

Treatment: insolation

Variety: bicolor bourbon

Sea pull: 1510-1710 meters

Others: organic cultivation, rainforest certification

Baking degree: shallow baking

Flavor characteristics

Both dry and wet aromas have strong wine aromas.

On the palate, the wine has aromas of ripe fruit, fruity beer and comprehensive fruit tea.

The middle and later stages of the development of peaches, passion fruit papaya, mango and other tropical fruits sour and sweet juicy, complex layers.

How to make Colombian coffee [hope manor sun two-color bourbon]?

Qianjie Coffee hand reference: weigh 15g [Hope Manor Sun two-color bourbon] coffee powder, pour into a 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 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 flushing [hope the manor will be exposed to two-color bourbon]

Qianjie coffee ice hand brewing [hope the manor sun two-color bourbon] reference:

Colombian coffee [hope manor two-color bourbon], 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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