Boil blueberry Pacamara with V60, hollowed-out filter cup, cake filter cup and trapezoidal filter cup

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Blueberry Manor has shown great strength in various competitions in recent years, and its Pacamara won the third place in COE in 2018! When testing blueberry Pacamara, you can feel the sour notes of Mingde virgin fruits, berries, raspberries and oranges, as well as the flavor of cream, almonds, vanilla and honey. The editor is thinking, how to make this bean have a different performance when cooking? So the editor chose several different filter cups to cook!

| | Bean information |

Guatemala El Morito

Guatemala Blueberry Manor

Country: Guatemala

Producing area: new Oriental

Altitude: 1550-1800m

Treatment: sun treatment

Grade: SHB

Variety: Pacamara

| | Blueberry Manor |

The Blueberry Manor is one of the highest and most powerful estates in Guatemala; the owner professionally manages the farm, challenging the growing of coffee at 2300 meters and the limit of the higher the flavor is grown in Arabica. And in recent years in various competitions to show a very strong strength.

Because of the extremely high height, the producing area can only be reached through two clouds. The cold climate breeds extremely tough fruit and gives birth to excellent coffee flavor.

The varieties of the manor are Pache San Ramon,Catua í, Bourboon,Maragogipe,Pacamara,Maracatu and Geisha. The owner of the manor planted different varieties of coffee in different blocks of the farm, and their flavor and taste were also slightly different.

The estate is also the award-winning estate of the COE Excellence Cup competition:

2013 Excellence Award-2nd place

2014 Excellence Award-3rd place

2015 Excellence Award-2nd place

2016 Excellence Award-No. 9

2017 Excellence Award-No. 4

2018 Excellence Award-3rd place

| | Variety

Pacamara is a hybrid of Pacas Pacas and Marago Rippi Maragogype found in El Salvador in 1950.

First bred by researchers in El Salvador in 1958, the Pacamara is a rare artificial breeding of excellent varieties, with both the excellent taste of Pacas and the large size of Maragogype, and the bean body is at least 70% and 80% larger than that of beans. The biggest characteristic of this variety is that it is sour, lively and tricky, sometimes biscuit and sometimes fruity, with excellent thickness and grease.

| | Cooking |

[Hario V60]

Let's first use the most commonly used Hario V60 to make a pot! The ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length varies, and the exhaust is smoother and the flow rate is faster when cooking, so the editor will use it with segmented extraction when cooking with the V60 filter cup. first, to slow down the flow velocity, second, to improve the extraction rate, to a certain extent, it can reduce the lack of extraction caused by fast flow rate.

Parameters: grindability BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam for 30 seconds with 27 grams of water, pour water to 128 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.

Flavor: it smells fresh and sour fruit, with sour notes of green grape, lemon and grapefruit on the palate, nuts and biscuits in the middle, green tea at the end, and Hawaiian fruit and cream in Huigan. The flavor is rich.

[hollowed out filter cup]

The hollow filter cup is tapered like the V60, but because there is no filter cup wall, the flow rate is relatively fast, so the coffee powder on the edge is not easy to extract, but also because of this, it is easy to extract insufficient or uneven extraction, and the degree of fit between the filter paper and the filter cup is not high, the filter paper is easy to fall down, and it is easy to shake and tilt to one side if washed quickly with a large current. So the editor will use segmented extraction when cooking, and the water flow will be controlled relatively small, which can slow down the flow rate and increase the extraction of coffee powder.

Parameters: grindability BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam with 27 grams of water for 30 seconds, inject water to 127 grams, continue to inject water to 231 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is two minutes.

Flavor: it smells of orange peel, with sour notes of lemon, grape and kumquat in the mouth, with sucrose and cocoa aromas. the flavor is clean but full.

[cake filter cup]

The cake filter cup has three small holes at the bottom. The flat design makes the flow uniform and the flow rate is relatively slow. It is more suitable for coffee which is more resistant to extraction. The cake filter cup will use the crease of the filter paper to replace the special design of the diversion groove, without directly attaching the filter cup, reducing the area of direct contact between the paper and the filter cup. Because the lower part is gentle and the water hole is small, a large part of the coffee powder is soaked and extracted, which can make the coffee extraction more uniform.

Parameters: grindability BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam with 27 grams of water for 30 seconds, inject water to 125 grams in sections, continue to inject water to 225 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is two minutes.

Flavor: the mouth has lemon, passion fruit and citrus flavor, with chocolate and light spice flavor in the middle, sucrose back to sweet, the overall sweet and sour feeling is balanced.

[Kalita trapezoidal filter cup]

Kalita trapezoidal filter cup, also known as "fan-shaped filter cup" or "platform-shaped filter cup", the hole at the bottom is smaller. The kalita trapezoidal filter cup has many ribs on the cup wall, which is distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Parameters: grindability BG 5Z, water temperature 90 ℃, powder / water ratio 1:15

Technique: steam with 35 grams of water for 30 seconds, inject water to 125 grams in sections, continue to inject water to 230 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 2 minutes 39 percent 04 ".

Flavor: the palate has aromas of raisins, cloth, passion fruit and citrus, with chocolate and nuts in the middle, with Hawaiian fruit and cream in the finish, with a well-balanced and sweet finish.

| | Summary |

It can be said that the small blueberry Pacamara made with these four kinds of filter cups has very different styles. When cooking with Hario V60 filter cup, there will be more obvious flavor levels; while those cooked with hollowed-out filter cups are relatively clean and full in flavor; the overall sweet and sour feeling of cooking with cake filter cups is more balanced; while when cooking with Kalita three-hole filter cups, there is obvious sweetness, and the overall flavor is also very balanced.

END