How to make Patch Coffee in Guatemala Blueberry Manor? Introduction to Patch Coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Xiao Bian recently liked the patch of Guatemala's blueberry manor ~ So today I want to cook with different utensils to see what flavor it will show ~

| Bean information|

Blueberry Manor in Guatemala can be said to be a very powerful manor, in last year's COE competition won the third and fifth place ~

Patch is also a rare variety. It is a natural mutant of iron pickup. This bean performs better in sweetness and balance.

Guatemala El Morito Pache

Guatemala Blueberry Farm Patch

Country: Guatemala

Production area: New Oriental

Altitude: 1550-1800M

Treatment method: sun treatment

Grade: SHB

Breed: Pache

| Hario V60 |

The design of V60 filter cup focuses on the speed of water level drop, so that coffee powder particles can achieve a better extraction flow rate. The internal ribs adopt curved vortex structure design to assist in speeding up the water flow, extending from the bottom to the top, indicating smooth exhaust effect. The curved ribs increase the water flow path to increase the contact time between coffee particles and water.

Parameters & Techniques

Water temperature: 89℃; medium and fine grinding (BG5R: 58% pass rate of Chinese standard No.20 sieve); powder-water ratio 1:15;

Steaming with 32g water for 30 seconds, filling water to 114g, continuing to fill water to 230g when the water level is about to expose the powder bed, removing the filter cup when the water level is about to expose the powder bed. (Steaming start timing) Extraction time is 1 46"

Flavor: Slightly fermented aromas with dark berry, nutty, dark chocolate, brown sugar, licorice and raisin notes. The flavor layers are rich and sour and sweet balance.

| origami filter cup|

The origami filter cup has many deep longitudinal grooves on the side and a relatively large water outlet hole at the bottom, which makes it flow faster. Moreover, the material of the origami filter cup is ceramic, so its thermal conductivity and insulation will be better. Xiaobian today is used with flat filter paper, because the bottom of the filter paper is flat, coffee powder can be evenly distributed at the bottom of the filter paper after pouring in, and the extraction will be more uniform and the water flow will be more uniform during brewing.

Parameters & Techniques

Water temperature: 89℃; medium and fine grinding (BG 5Z: 54% of the pass rate of No.20 sieve of Chinese standard); powder-water ratio 1:15;

Steaming with 36g water for 30 seconds, filling water to 125g, continuing to fill water to 227g when the water level drops and is about to expose the powder bed, removing the filter cup when the water level drops and is about to expose the powder bed. (Steaming start timing) Extraction time is 1 42"

Flavor: Light fermented aromas with creamy, berry, nutty, dried apricot and almond notes. The taste is more mellow.

| KONO filter cup|

The ribs of the KONO filter bowl are shorter and stop less than half the height of the filter bowl. This design is mainly to ensure that in the process of dripping, the filter paper can be attached to the filter cup wall after absorbing water, which makes the exhaust space of the filter cup limited, the air flow naturally limited, and the flow rate slows down, so that a large part of the coffee powder is soaked.

Parameters & Techniques

Water temperature: 89℃; medium and fine grinding (BG 6M: Chinese standard No.20 sieve pass rate 48%); powder water ratio 1:15;

Steaming with 32g water for 30 seconds, injecting water to 122g, continuing to inject water to 225g when the water level drops and is about to expose the powder bed, removing the filter cup when the water level drops and is about to expose the powder bed. (Steaming start timing) Extraction time is 1 48"

Flavor: The nose has hints of fermentation and sandalwood, soft berry fruit, cream, nuts and chocolate. The overall balance is more balanced.

| syphon pot|

The main principle of coffee extraction by siphon pot is realized by pressure difference. First, the water in the lower cup is heated to boiling, and then inserted into the upper pot, so that the lower pot presents a high pressure state. Due to the pressure difference between the lower pot and the upper pot, the hot water goes up and mixes with the coffee powder in the upper pot and extracts it. After the extraction process is over, the fire source of the lower pot is removed, so that the pressure difference between the lower pot and the upper pot is instantly reduced. The siphon between the upper pot and the lower pot will promote the coffee extract to flow back to the lower cup. If you want to speed up the coffee extract reflux, you can wipe the lower pot with a wet cloth, which will make the pressure difference between the upper and lower pots smaller and the coffee extract reflux faster.

Parameters & Techniques

Powder amount: 15g; water temperature: 88℃; medium and fine grinding (BG 6M: Chinese standard No.20 sieve pass rate 48%); powder water ratio 1:12;

Pour 183 grams of water into the lower pot. When the water temperature is 88℃, pour the coffee powder into it and stir it for ten rounds to make the coffee powder fully contact with the water. When it is soaked for 30 seconds, stir it for five rounds to increase the extraction of the coffee powder. Remove the fire source and stir it for 1 minute. (Start timing of powder addition) Extraction time is 1 20"

Flavor: It has obvious fermentation aroma, berry, dried fruit, chocolate, cream, nut, sucrose flavor, sweet feeling and balance feeling are obvious.

Flavor descriptions vary from person to person and are influenced by water temperature and brewing method. This brewing provides the same brewing equipment and parameters, according to the description defined by the flavor wheel, so as to provide reference.

| summary|

When using different utensils to brew this bean, the flavor and taste are as follows:

Xiaobian thinks, if you want a cup of more obvious flavor patch, you can try to use V60 filter cup or origami filter cup; if you want a cup of partial balance or taste patch, then try to use KONO filter cup or siphon to brew it!

END