How to make Maraka Dula Coffee in Nicaraguan Orchid Manor by hand? how to make Maracadura?

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Nicaraguan Coffee-Orchid Manor

This washed Malakadura has high hardness and large size and comes from Nicaragua. When we tested the cup, we were surprised to find that it had the flavor of Yoledo. It is because of its lactic acid fermentation and the flavor of grape and brown sugar, with the texture of Earl black tea and rising sweetness in the finish.

Introduction to the information story of Orchid Manor:

The Orchid Manor is well maintained and harmoniously integrated with the local natural environment. The farm is 80% mountainous, and farmer Luo Erjie combined Kafe planting with his eco-tourism company in Matagale, planning a large enough area for camping and hiking, which was also the original idea. However, the fine caffeine grown here is also getting more and more attention. Alger came to Galagua in the early years to work on water conservancy projects. Like many people, he fell in love with Nicaragua 7 and settled here. He now runs an eco-tourism company in Matagalpa and lives with his wife on the tranquil hills of Alain Hues. At first, growing Kafe on these four hectares of land was one of his interests, and it was not until this year that Kafe began to have a good harvest. Fortunately, when we measured this caffeine, we were deeply attracted by its excellent taste.

Maraka Dura Coffee varieties introduction:

What's so special about Maraka Maracaturra?

Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me that it inherited the excellent flavor and high yield of Kaddura (Caturra). Its short stature has abundant leaves and can block the wind-it is very useful in the manor where Mao is often windy.

Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit and bright acidity. It finished fifth in the Excellence Cup in 2015, and Mauricio believes its future harvest will be better than that of Pacamara.

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.

Flavor description: with lactic acid fermentation acidity, while bringing grape and brown sugar flavor, with Earl black tea texture and rising sweetness in the finish.

Baking suggestions / Analysis:

Recommended brewing equipment: hand punching, pressure, siphon

Cooking analysis:

Today, we introduce the common method of making Nicaraguan coffee by coffee hands in front street: 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 [Nicaraguan Coffee hand Punch Parameter proposal]

Brewing with V60 filter cup can improve the hierarchical sense of hand flavor, drink more rich and clean, and show incisively and vividly the rich flower and fruit aroma and soft fruit acidity of Nicaraguan coffee.

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

END