Bolton Manor in Colombia shares the skills of making coffee with beans by hand. What filter cup should be used to make beans by hand?

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El Boton Bolton Manor Information Story introduction:

El Boton Manor comes from the traditional producing area of Antioquia (Antioquia) in central Colombia, where the overlapping terrain is both a challenge and a protection for coffee cultivation. The Maragogype (elephant bean) produced by the manor is full of beans. The high sweetness of the entrance is pleasantly pleasant. the sour fruit of grapes and pomegranates and mellow black tea make this large amount of coffee beans full of dried goods.

El Boton estate (Bolton Manor) is located in the mountains of La Carmina in the southwest of Antioquia province, Colombia. This area is more northwest of Colombia and belongs to the province near the Pacific Ocean.

Since 1930, the Herran family. The production of elephant beans (Maragogipe) began in this manor, and even though the production of other new varieties can bring more production than elephant beans, the Herran family still insists on producing elephant beans to this day, which results in them harvesting only 600bags of elephant beans a year (70kg each). In coffee estates, it is rare to insist on ∼.

Bolton Manor is 4430 feet above sea level, has rich fertile soil of La Carmina, and has a low density of coffee trees. At the same time, all the trees are shaded and planted with ∼.

The harvest season of brown coffee begins in October and ends in January of the following year because only ripe red fruits are harvested. Bolton Manor insists on harvesting only ripe fruits and washing on the same day, and uses less water-consuming environmental treatment for peeling, washing and fermentation. The residue from the treatment process is used as fertilizer for fertilizing coffee trees; the drying method after fermentation is dried by machine, and the raw beans with shells are dried to 12% water content at a low temperature, and then transferred to Silo to store and wait for shelling and grading.

When shelled, the women of the manor are responsible for the selection of raw beans after shelling, and remove the missing objects and select the best raw beans. This part of the complete manual operation does not use a machine; in fact, coffee beans are larger than ordinary flat bean. Complete manual screening is labor-intensive, but the manual work actually makes sense, and the output of this manor is already very small.

Introduction of Maragogype Elephant Bean Coffee

Maragogype elephant beans are three times the size of ordinary Arabica beans and are the largest coffee beans in the world.

Coffee flavor spectrum: strawberry, berry pulp sweet, nutty, soft and full aroma, nutty finish, slightly sour and sweet, smooth taste, good overall balance

The variety of elephant beans is a variant extended from Tibica. The elephant beans with a height of 700-800 meters have an ordinary taste, have no characteristics, and are disliked by some gluttons. However, Matagalpa elephant beans are very different when they are grown above 1000 meters.

Planted above 1000 meters, it has a soft and charming flavor, mild and stable taste, sour and slightly bitter sweet taste, especially full-bodied fruit aroma and smooth taste, which is very close to the elegant Blue Mountain Coffee beans, sweet in sour and full in Body.

The taste of Matagalpa giant elephant beans is similar to that of Jamaican Blue Mountain coffee beans, but the price is only about 2 big 3 of Jamaica Blue Mountain coffee beans, the C / P value is very high, and it is also the only elephant bean that has been selected as an COE award in recent years, so some coffee shops sell blue mountain coffee beans.

In fact, the number of Matagalpa giant elephant beans is not large every year. At present, only Mexico, Nicaragua, Honduras, El Salvador and Brazil grow a small amount of beans, and the trade volume is small.

Introduction to Washed Process treatment:

In view of the disadvantages of the traditional solarization method, the water washing method comes along with it. First, most of the pulp of the harvested fruit is separated from the coffee beans by a peeling machine, then directed to a clean tank, soaked in water for fermentation to completely remove the residual pulp layer, and then dried in the sun or by machine, reducing the water content to 12%. As the water washing method has first removed the pulp, so in the drying process, will not worry about mildew, moth-eaten problems like the sun method.

(↑ peeling machine to remove pulp) (↑ soaking in water to ferment) (↑ paving and drying)

The flavor of sun-dried beans is rich and full, and the layered feeling is very distinct and diverse, while water-washed beans have a very clean and refreshing taste, with obvious acidity, and different treatments make coffee beans have a distinctive aroma.

Baking suggestions / Analysis:

The variety of this coffee is Ju Dou [Mala Gipe] with relatively large granules but medium density and high moisture content of newly produced kidney beans. In the baking process, the heat absorption is relatively slow, the Mena reaction process is also relatively fast, baking at the wrong time is easy to appear inside uncooked outside coke, as well as baked out of the flavor loose hole problem. The yellowing point is about 5 minutes. In the first baking, you can try to lower the bean temperature slightly, for example, the bean temperature is 200 degrees, and the firepower is also relatively increased. In the baking process, the firepower is gradually adjusted as needed: after the beans enter the yellowing point, the firepower is adjusted to prolong the dehydration time, so that the giant beans can be fully dehydrated. Before an explosion after dehydration, you can properly maintain medium heat or slightly increase the firepower, accelerate the Mena reaction time, and ensure the pressure before the explosion; the precursor of an explosion needs to adjust the firepower properly to avoid bean watch burns. Under this method of operation, the dehydration time of coffee is relatively prolonged, with a heating rate of 6-8 degrees every 30 seconds, but it can also maintain a normal explosion between 8 and a half minutes and 9 and a half minutes, preserving more flower and fruit aroma and keeping clean and bright acidity. It is usually recommended to drop beans between the dense back section of an explosion and the end of an explosion, and bake about moderately.

But the baking of Maragogype giant elephant beans takes a little skill! Because this coffee bean is about three times the size of the average Arabica bean, it takes a little skill to master the heat penetration. The fire is too big, it seems that the surface color should be able to put beans, but the interior may not be fully cooked, causing astringency to drink, or baking for too long may cause overcharring and losing the flavor of the Blue Mountains.

Cup test flavor description:

Dry fragrance: aroma rising, with a little floral fragrance, herbage fragrance, flower essential oil

Wet fragrance: caramel, citrus acid

Sipping flavor: sticky oil, citrus plum acid and tropical fruit ripe sweet, sweet and sour, changeable and persistent aftertaste.

Cooking analysis:

Today, we introduce the common method of hand-brewing Maragogype elephant bean coffee in Qianjie coffee: V60 three-stage water injection method.

Extract by stages, pour all the cooking water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60 cup

Increasing the steaming time or water cut-off times can improve the rich taste of the coffee.

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion on handbrewing parameters of Maragogype Elephant Bean Coffee]

Brewing with V60 filter cup can improve the layering of hand flavor, make it richer and cleaner, and fully display the rich fruit aroma and soft and full nutty aroma of Maragogype elephant bean variety.

15g powder, water temperature 89-90 degrees, grinding BG 5R (64% pass rate of Chinese standard 20 sieve), water powder ratio close to 1:15

Technique: steaming with 30g water for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 30g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. 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. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

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