Columbia Secret Garden hand-brewed Coffee suggestion _ how to make Colombian coffee beans by hand

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Colombian Coffee-Secret Garden

Colombia Alma del Cafe de Jardin

Country of origin: Colombia

Production area: Antioquia

Management factory: Empresas de Antioquia Secret Garden

Grade: Supremo,Screen17 / 18

Treatment: washing

Sea pull: more than 1400 meters

Products: Typica, Caturra

Baking degree: urban baking-deep urban baking (second explosion)

Baking time: the order will be baked now (the order will be baked and shipped on the same day before 2pm and the next day after 2pm. )

Brewing suggestion: hand flushing recommended thickness 4.0C, water temperature 90C, ratio of water to powder: 16glul 1; siphon pot thickness 3.5, ratio of water to powder 16:1, time 40Mel 50s.

Flavor description: this Colombian Secret Garden Coffee has a rich and rich aroma of traditional Colombian boutique coffee, with clear high quality acidity, high balance, sometimes nutty and memorable flavor. and with rich vanilla and floral aromas, more fascinating.

How to make Colombian coffee [Secret Garden] well?

Qianjie Coffee hand Chong reference: weigh 15g [Secret Garden] 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 [Secret Garden]

Qianjie Coffee Ice hands make [Secret Garden] reference:

Colombian Coffee [Secret Garden], 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).

END