How to make Ice Coffee at Popayan Manor in Cauca Mountain, Colombia

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Colombian Coffee-Special Coffee

[Colombia Supremo Cauca]

This raw coffee bean is a Colombian origin certified province of Cauca, with an average elevation of 1758 meters. The biggest difference in climate with other producing areas is probably the relatively large temperature difference, which is 11 ℃ between day and night. The temperature difference between day and night is an important factor in high-quality coffee. Low temperatures at night and relatively higher elevations slow down the growth of coffee, allowing beans to more fully absorb the nutrients of coffee fruits, as well as better acidity and commendable special sweetness of Coca Coffee. Coca Coffee has bright acidity, sticky juice, good mellowness and solid taste. Especially suitable for European favorite espress matching or base use, but also suitable for the pursuit of European romance, leisure and quality.

Producing area: Colombian cauca

Manor: Popayan Manor

Harvest time: April-June, September-December

Grading: Supremo

Variety: Bourbon,Caturra,Typica,Others

Planting height: 1800 m-2100 m

Flavor characteristics: Orange (citrus), Roasted Chocolate (baked chocolate), Caramel (caramel), Mango Sweet (mango sweet), Long Aftertaste (lingering finish), Full Body (rich texture)

How to make Colombian Coffee [Popayan Manor in Cauca Hill]?

Qianjie Coffee hand reference: weigh 15g [Coca Hill Popayan Manor] 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 / 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 [Popayan Manor in Cauca Mountain]

Qianjie Coffee Ice hand [Popayan Manor in Cauca Hill] reference:

Colombian Coffee [Popayan Manor in Cauca Hills], light and medium roasted, BG bean grinder with a scale of 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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