Colombia Maria washing Catula hand dripping coffee how to make _ Maria coffee how to drink

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Berlin POPULUS Colombia Maria washed Katura

Flavor:

RIPE CHERRIES, berries, saturated sweetness, elegant, clean

Farm: Los Angeles

Product: Maria Bercelia Martinez and Jose Vianey Erazo

Variety: Caturra,Colombia F.6

Treatment: washing

Region: Aceilao,Huila

Altitude (masl): 1770 m

We are happy to return Maria Bercelia's coffee to the coffee menu.

Coffee grows on Maria Bercelia's Los Angeles farm in Acevedo, Colombia.

Acevedo is a municipality in the southeast corner of the Huila department.

The Acevedos climate has a wide variety of humidity, temperature and rainfall, which leads to different but ideal conditions for coffee growth.

The varieties found in cup profiles from Acevedo do reflect the diversity of this microclimate.

Coffee tastes very interesting, they are very sweet and complex.

Coffee grown at higher altitudes is generally denser and has higher perceived acidity in the cup.

This is partly due to the increase in ultraviolet radiation and the large diurnal fluctuations of these heights.

Cooler nights also lead to slower ripening of cherries, which helps beans collect more sweetness and flavor complexity.

How to make Colombian coffee [Maria washed Catura]?

Qianjie Coffee hand reference: weigh 15g [Maria washed Catura] 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 [Maria washing Catura]

In front of the street coffee ice hand rinses [Maria washes Katura] reference:

Colombian coffee [Maria washed Catura], light 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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