Introduction to the method of hand flushing of Colombian coffee beans is the content of caffeine high in Colombian coffee beans?

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Colombia is the world's third largest coffee producer and exporter (first, Brazil and second, Vietnam) is the world's largest exporter of Arabica coffee beans, Colombia is adjacent to Brazil, the largest coffee producer, and bordered by Panama in the northwest. We know that Panama is rich in rose summer, and the best rose summer variety in the world is grown in Panama, so it is not difficult to explain that Colombian coffee is equated with high-quality coffee. The main coffee producing areas in Colombia are distributed in the Codiera Mountains, which are arranged in three "Chuan" characters. These mountains run from north to south, and coffee is grown along the highlands of these mountains. The unique microclimate, coupled with the essence of high altitude and volcanic ash soil, is very suitable for the cultivation of high-quality Arabica coffee here.

Colombian coffee beans are not as unique as the Yega Sheffield region of Ethiopia, but the mellow taste is also irresistible, and it is a good choice for mixed beans.

At present, there are two main producing areas in Colombia: commercial coffee producing areas and boutique coffee producing areas. Commercial coffee is distributed in Medillin, Armenia and Manizales in the north-central region, collectively known as MAM. The high-altitude areas in the south are the boutique coffees, such as Huila, San Augustin, Cauca, Tolima and Nari ñ o in St. Augustine.

Hand flushing method of Colombian coffee beans

Filter cup: Hario V60

Water temperature: 88 degrees

Columbia coffee bean hand grind degree: small Fuji grind degree 4

Columbia coffee bean hand brewing method: gouache ratio 1:15, 15g powder, the first injection of 25g water, 25s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half, then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.