Columbia Linglong Rose Summer hand-made coffee gouache how to calculate _ Na Linglong Rose Summer how to make good

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Columbia Coffee-Nalinglong producing area washes Rose Summer

Na Linglong is located in the south of Colombia, Ecuador in the west, Cauca Coca, another famous producing area in the north, and Huila Huilan in the east. It is one of the three major producing areas in southern Colombia (Cauca,Huila,Narino). It always produces high-quality coffee, with rich fruit acidity, good sweetness, medium thickness and full nut characteristics, so it is a good choice for blending or dripping coffee in a single producing area.

Na Linglong, it comes from Antonio Nari ñ o, one of the pioneers of early Colombian independence. Because of its unique terrain, mountains and valleys, the early Incas took advantage of this advantage to make it easier to defend against foreign enemies, and gradually influenced the early independent autonomy of the Nalinglong district and had their own culture.

Coffee producing countries: South America South America, Colombia Colombia

Coffee producing area: Nari ñ o Na Linglong producing area, Buesaco town

Coffee House: Luis Fernando Benavides Luis Fernando Benavides Manor

Coffee variety: Geisha Rose Summer

Planting altitude: 1900-2000m

Treatment: washing

Coffee flavor: orange, peach, lime, lemon grass, complex flavor, velvety taste

How to make Colombian coffee [Na Linglong water to wash rose summer]?

Qianjie Coffee hand reference: weigh 15g [Na Linglong Water washing Rose Summer] 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 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 [Nalinglong Water washing Rose Summer]

Qianjie coffee ice hand washing [Nalinglong water washing rose summer] reference:

Colombian coffee [Na Linglong water washing rose summer], light medium roasting, 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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