Colombia Linglong St. Francis Manor coffee beans how to hand brew_hand brew coffee how to do

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The history of coffee cultivation in Colombia can be traced back to the early 18th century. The country is famous for its high altitude, with low elevations in the north-central part and high-quality beans in the south-central part.

In the central and southern regions, most of the elevations are more than 1600 meters above sea level, and year-round snow-capped peaks are not uncommon.

Steep mountains and long and steep slopes bring a warm and diverse climate, warm and moist air rising from the canyon protects coffee grown at high altitude from frost, and volcanic soil provides rich nourishment for coffee growth.

Therefore, compared with the low altitude areas, the coffee yield here is less, the coffee growth cycle is longer, but the ripe coffee fruit has higher sugar and more organic acids, which can show a more unique flavor after fermentation and roasting.

At the same time, the south-central region is also the special area for the winners of previous "extraordinary cups" and SCAA "Coffee of the year". The quality of coffee beans in this producing area is divided into more than 200 grades, with SUPERMO as the highest grade, followed by EXCELSO.

In this issue, the ideal Coffee subscription Program uses SUPERMO coffee beans from St. Francis Manor in Central and South China. After repeated tests by teacher Yang Nan, the baker, this Columbia is exquisite and washed, showing a rich flavor of green apple, chocolate and toffee.

Handmade coffee information

Coffee producing country: Nalinglong, Colombia

Coffee Manor: St. Francis

Production altitude: 1620 to 1780m

Treatment: washing

Cup test flavor: green apple, chocolate, taffy

Baking degree: moderate baking

Suitable for use of utensils: hand punch, French kettle, American pressure

Recommended degree of grinding: medium to coarse

Recommended water temperature: 91 ℃

Suggested powder / water ratio: 1:16

Recommended cooking time: 1: 50 "- 2: 00"

How to make Colombian coffee [St. Francis Manor]?

Front Street Coffee hand reference: weigh 15g [St. Francis 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 [St. Francis Manor]

Front Street Coffee Ice hands make [St. Francis Manor] reference:

Colombian Coffee [St. Francis Manor], 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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