Colombia Andijia FNC coffee beans how to make a cup of hand brewed coffee how to flush out the grease

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Average altitude: 2000 m

Region: Colombian Coffee-Ya Dijia

Manor area: 3.5 hectares

Tree species: 75% Castile 25% Kaddura

Treatment: washing, peeling and degumming, drying by sunlight

Flavor description: Apple, peach juice, plum, oolong tea, apricot.

Colombian white peach oolong raw bean test:

The shape of the bean is not big, there are not many defects, and the appearance of the bean is close to that of traditional washing.

The water content is 12%, and the density is slightly higher than that in Colombia, which may be related to the altitude of planting.

Baking strategy:

In general, Colombian coffee will choose a deep baking degree, see that there are apples in the flavor description, appropriately shorten the development time, and formulate a medium baking strategy.

Actual baking:

Due to the high hardness and water content, the rhythm was slowed down properly, and the development time was increased at the same time. At about 1:30, the first explosion was basically completed. In order to control the baking degree, the temperature rise after the first explosion was reduced.

Cooked bean test:

The water loss is 14%, and the baking degree is 690.77, which is basically in line with the pre-established strategy.

Cup test:

After baking, a cup test was carried out with an ek scale of 7.5, water temperature of 92, and pure water.

To tell you the truth, due to the deepening baking degree and the previous overall impression of Colombia, we did not hope to drink a good sour taste of apple, but the cup test result was a little surprising, slightly different from the flavor description. The apple flavor was obvious, mixed with grape flavor, the whole was very clean, the tail rhyme was more similar to black tea than oolong tea, and the flavor was a bit similar to tim tamana, but high-quality malic acid was indeed rare. Overall, it's good, and there's a chance to try a shallower baking.

How to make Colombian coffee [Antigua]?

Qianjie Coffee hand reference: weigh 15g [Andy Best] 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 flushing [Andi Jia] |

Qianjie coffee ice hand to make [Andijia] reference:

Colombian coffee [Antiqua], 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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