Colombian sapphire cymbidium coffee beans how to make coffee by hand _ how to drink coffee by hand

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Hello, everyone good weekend, this week to bring you the entry-level boutique hand beans Columbia Cymbidium, (227 grams) this bean from Colombia, South America, is a slightly sour, less bitter Arabica variety of beans, the overall taste is balanced, highlighting the acidity of citrus, full aroma.

Colombian coffee is one of the few individual coffees sold in the world under the name of the country. In terms of overall quality, it has won praise unmatched by other coffee. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world.

Colombian coffee is very regional, and the country's coffee-producing areas are located in the Andes, where the climate is mild and the air is humid.

In Colombia, there are three Codiera mountains running north and south, right into the Andes, and coffee is grown along the highlands of these mountains.

The mountain steps provide a diverse climate, where the whole year is the harvest season, and different kinds of coffee ripen at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost. These beautiful coffee beans can grow like rich children with emeralds and neck collars, so that every part of their body is bold and rich, and they freely absorb the essence of heaven and earth, diving back and forth in the Andes and growing up calmly.

The roasted Colombian coffee beans will release a sweet fragrance with the characteristics of sweet in acid and flat in bitterness. Colombian coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet fragrance, low-key and elegant.

[Huilan]

Huilan Coffee is a coffee of origin named after the coffee growing area, which can fully represent the unique characteristics of coffee in the Huila producing area. 100% Arabica species, selected according to the particle size of coffee beans and a single variety. You will find the unique and rich aroma of Colombian coffee in each coffee bean. The most prominent feature is pure, balanced and soft taste.

Aroma: very strong

Acidity: medium / high

Palate: mellow

Flavor: soft, balanced and clean taste, only pure coffee taste

How to make Colombian coffee [sapphire cymbidium] well?

Qianjie Coffee hand reference: weigh 15g [sapphire cymbidium] 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 style ice hand flush [Sapphire Huilan]

Qianjie coffee ice hand flushing [sapphire cymbidium] reference:

Colombian coffee [sapphire cymbidium], 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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