How do you make sun-baked coffee at La Devi Manor in Columbia? what's the taste of Colombian coffee?

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

Colombian beans have a full, thick mouth touch and usually have excellent balance and sweetness. In the level of expression of change, not as strong as the jump of African beans, so for many consumers, it is not so pleasant. In other words, it's hard to be amazing. In the early immature coffee market, many merchants would use Colombia to pretend to be Blue Mountain, and it was really difficult for consumers to tell the difference between the two in terms of flavor. At present, most of the Blue Mountain-flavored beans on the market still use Colombian beans. In washed Colombia, the main tone of flavor is usually berry, nut, chocolate, cream and vanilla.

Colombia is one of the first single beans to appear on the menu of most cafes, but with the popularity of individual coffee, the presence of Colombian coffee beans is getting weaker and weaker. Columbia beans are widely used in Italian matching beans because of their excellent oral touch and oil support. We have been selling Hope Manor in Colombia for the past two years. At that time, I personally liked it very much, but from a sales point of view, it was always unappreciated. This year, I don't know how Hope Manor suddenly became a net red bean, and the price grew all the way, so I didn't buy any more. A lot of interesting things are that the coffee beans we are selling, which are not well-known in the mainland, often become online red beans two or three years later.

A bean is fried into a net red bean, after the purchase price is no longer reasonable, we will give up and re-look for beans with high performance-to-price ratio, unique flavor and high quality.

What we are going to introduce today is a Colombian sun bean-Lativi Manor.

Insolation in Colombia and Kenya are rare and usually more expensive. This sun bean will not be as highly fermented as the sun beans in other countries (such as Ethiopia, Panama, Nicaragua, El Salvador, etc.), so the flavor of fermented wine will not be so strong. With the popularization and promotion of the processing technology of sun-dried beans, the characteristics of the producing areas of sun-dried beans around the world have been increasingly watered down, which is not necessarily a good thing for coffee gluttons who are infatuated with the pursuit of different flavors from different countries. Many people who have been in the habit of drinking coffee for many years are still absolutely loyal to washed beans.

The sweet and sour taste of this bean is different from the inherent impression of Colombian washed beans in the past. It is high in acidity and sweetness, but it has a very round oral touch to support it, so as not to make people feel abrupt. In the flavor recognition is also relatively high, maple syrup, blackberries, cherries, plums, one after another. The pleasing sweetness and round acidity are the important reasons why I like it, which leads me to recommend it to you.

How to make Colombian coffee [La Divi Manor in the sun]?

Front Street Coffee hand reference: weigh 15g [La Di Wei Manor Sun] 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 Chong [La Divi Manor in the sun]

Qianjie Coffee Ice hand [La Divi Manor Sun] reference:

Colombian coffee [La Divi Manor in the sun], 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