How does Columbia Sweet Orange Manor make it sour by hand? how to adjust the thermometer of hand coffee

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Columbia Coffee Manor-Sweet Orange Manor

The name of Sweet Orange Manor sounds pleasant. Located in Boyaca province, Colombia, the average altitude is 1440m, the average temperature is 18 °, and the rainfall is 1330ml. The planting area is 2.76 hectares, which is composed of 98% of Castijue and 2% of Katula tree species, 100% shaded planting, and the harvest season is from October to January of the following year. The overall planting conditions look ordinary, but the coffee flavor of this manor is bright and amazing, just like the name of the manor, the ordinary sweet orange will grasp every taste bud with full aroma and brisk acidity. Sweet Orange Manor has 4C certification and is also a certified unit of the Colombian Women Farmers' Union. Garson, the owner of the manor, is a female municipal council chairman who manages his manor well and actively participates in the renewal of old tree species. Is the leader of coffee farmers. Women's tenderness contains a strong passion for coffee, calm and gentle with firm strength, once again in line with the name of the manor-sweet orange, sweet and juicy taste can not lack the dazzling acidity.

How to make Colombian coffee [Sweet Orange Manor] well?

Qianjie Coffee hand reference: weigh 15g [Sweet Orange 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 [Sweet Orange Manor]

Qianjie Coffee Ice hands make [Sweet Orange Manor] reference:

Colombian Coffee [Sweet Orange Manor], light and medium roasted, BG bean grinder has a scale of 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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