Antigua, Guatemala-Alpine volcanic beans | how to make Antigua coffee

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Guatemala has the best coffee growing environment in Central American countries, including the perfect combination of coffee growth height, fertile soil and coffee growing climate. The coffee produced in the Guatemala-Antigua region is the most famous, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is Guatemala Antigua-Alpine volcanic beans produced on small farms in the volcanic area.

Introduction of Antigua producing areas

Antigua has little rainfall in summer and occasionally frosts because it is too cold in winter, which is actually not suitable for the growth of coffee trees, but fortunately it is located in the active volcanic zone. After the volcanic light stone falls into the soil after cooling, because these light stones have many fine holes, they are very easy to moisturize. In addition, a large number of shade trees are planted in the manor, so that coffee trees will not suffer cold damage in winter, these factors to overcome adverse conditions. Coupled with the great temperature difference between day and night, Antigua forms a unique micro-climate, making the coffee beans here have a light smoky flavor and strong fruity aroma.

Light baked City (fragrance): hazelnut with blueberry aromas, grapefruit acidity is subtle and bright, smooth taste, this baking degree of sweetness is the sweet fruit of Hawthorn.

Medium baking (general B): hickory fruit aroma, the acidity becomes very soft and slightly upward at the end, the taste is thin, sweet milk chocolate, with the finish of peanut powder.

Heavy baking (general C): chocolate replaces the aroma of hazelnut and appears after acid cooling. The taste is moderately sticky and smooth. Sweetness is the smell of maltose after baking, and the delicate smoky taste appears in Huigan.

When baked to a slightly thicker (Full-City+ or dark), the aromas of chocolate and cocoa are attractive but the palate remains delicate, clean and subtle.

Qianjie coffee recommended brewing method: hand brewing

Degree of grinding: (Japanese little Fuji R440) 3.5

V60 filter cup, 15g powder, water temperature 91 degrees

Ratio of gouache to flour at 1:15

Break: small flow water injection to 125 grams, slow water injection to 225 grams

Total duration: about 1 minute 50 seconds

Sweetness: ☆☆

Acidity: ☆☆☆

Bitterness: ☆

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4, water temperature 91 °C.

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com