What is the difference in the selection of Colombian coffee? The flavor of Colombian and Brazilian coffee is suitable for baking.

When it comes to Colombian coffee beans, the delicate sweet and sour berries, the aroma of roasted nuts, the caramel-like finish, and the balanced flavor of coffee make many buddies who have just started making coffee can't help shouting: this is so delicious! Not very sour and not very bitter, love ~!

Colombia has become the world's second largest producer of Arabica coffee beans, mainly because of active volcanoes in and around Colombia, where ash from volcanic eruptions is laid on the soil and provides rich minerals. Such fertile volcanic soil, coupled with the blessing of high altitude and microclimate, make the coffee beans grown here have the characteristics of soft acidity, solid taste and fullness.

In recent years, as a result of coffee competitions that have increased farmers' incomes, Colombian coffee has broken away from the old impression that it can only be used as a basic bean. Before that, everyone used it as commercial coffee beans or Italian concentrated coffee beans. Only a very small number of coffee beans can meet the requirements of becoming boutique coffee alone. With the improvement of planting technology, the quality of Colombian coffee beans has made great progress, basically it is difficult to encounter particularly poor quality coffee beans.

The grading system of Colombian coffee beans is based on the particle size of raw coffee beans, and there is a special sieve screen to distinguish them (units of size: items). There are three grades of Colombian coffee beans, and different numbers of items correspond to different grades.

Grade Supreme size standard is 95% 17 mesh

Grade EP size standard is 15 mesh (coffee bean grade customized by European market)

Grade U.G.Q size standard is 14 mesh

(there are also some grade branches: 95% 18 mesh size will be called Supreme Premium,95%16 purpose will be called Extra)

At this point, some friends will ask, isn't there an Excelso in Qianjie? To make a correction in the previous street ~ Excelso does not represent any Colombian coffee raw bean rating system, does not belong to the Colombian coffee raw bean classification level ~ in fact, Excelso is the best grade for Colombian raw bean export, no matter what kind of raw bean order level, as long as the raw bean export belongs to Excelso level, that is to say, Supreme Screen 18 +, Supreme, EP, U.G.Q all belong to Excelso level.

That's why Colombian raw bean sacks are marked with Excelso. In order to strictly control the quality of each exported coffee bean, the Colombian Coffee producers Association issued a new decree in 2016: only raw beans that meet the Excelso standard will be printed with the "EXCELSO-Cafe de Colombia" logo on the package and will be certified by the Colombian Coffee producers Association (FNC) for Quality Certificate (quality certificate).

Most farmers in Colombia use the most traditional water washing method to peel off the core of coffee (coffee beans). The water washing method involves the step of soaking and fermenting in the pool, which is mainly through fermentation to decompose the mucus of the coffee fruit and make the coffee beans produce more acid. Finally, after a short period of drying, the flavor of the washed Colombian coffee beans will be cleaner and fresher. Therefore, when Qianjie recommends Colombian coffee beans for newcomers, they will first recommend washed coffee beans from the Huilan area.

In order to highlight the soft acidity of the coffee beans and the sweetness of caramel in the front street, V6001 filter cup is mostly used to upgrade the coffee level when brewing Columbia water-washed coffee beans. Prepare 15g coffee beans for medium-fine grinding (the size of fine granulated sugar; the screening rate of Chinese standard No. 20 sieve is 75%) and then boil with water of 90 degrees Celsius in the proportion of powdered water at 1:15, the process is divided into three stages.

Water injection section demonstration: 30 grams of water is steamed for 30 seconds, small water flows are injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop water injection, and so the filter cup is removed when the water level is about to be exposed to the powder bed. (steaming starts timing) the total extraction time is 1 kilogram 3959 ".

Columbia Huilan washed coffee bean flavor performance: berries, nuts, caramel, chocolate

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