Characteristics of Colombian Coffee hand flushing method of Colombian Coffee beans

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Colombia produces about 12% of the world's second-largest coffee beans, although the output is not as good as that of Brazil, but the coffee beans are of good quality and mostly belong to high altitude areas. After wet processing, the coffee beans are mellow and thick, sweet and sour, and strong. There is a peculiar sweet potato skin flavor, which is a good taste in coffee. It is often used to increase the aroma of other coffees. Due to its rich aroma, it is very suitable for both individual drinks and combinations.

The highest grade product is SUPREMO, which has the average taste of sweet, bitter and sour in acid. The three main varieties produced in the Central Mountains of central Colombia have a rich, delicate taste with an average rich sour taste.

Colombia is the standard bean of coffee, its taste is the average of all kinds of coffee, so the general coffee to distinguish between sweet, bitter, spicy and mellow, are compared with Colombia as the standard.

Colombia is collecting water to wash Arabica coffee beans. It has a balanced flavor, proper acidity, good taste and relatively low baking difficulty.

STEP1:

Weigh 15g coffee beans, pour them into the grinder, choose moderate grinding, and the finished particles are slightly thicker than salt.

STEP2:

Fold the filter paper into the filter cup.

The filter paper is poured evenly with hot water in the hand flushing pot for three purposes:

A: let the filter paper fit more closely with the filter cup to prevent the channel effect.

B: remove the odor from the filter paper.

C: hot water will flow into the sharing pot, which acts as a warm sharing pot to make the coffee more delicious.

STEP3:

Preheat the hot water from the sharing pot into a prepared coffee cup.

Ps: all containers that the coffee liquid comes into contact with after extraction should be kept warm in order to ensure that the temperature of the coffee will not be lowered and the flavor will not be affected.

STEP4:

And pour 15 grams of coffee powder into the middle of the filter paper, shake the filter cup horizontally, so that the coffee powder in the filter paper can be paved.

STEP5:

Put the flat filter cup back on the sharing pot, then use the hot water in the hand punch to draw a circle clockwise around the center of the filter cup. Add 30g of water in 15 seconds at the beginning of brewing, then stop the water injection and rest for 25-35 seconds. (PS: this step is called steaming)

STEP6:

After observing that no bubbles are coming out, start the second water injection. The second water injection is the same as before, draw a circle clockwise in the middle of the filter cup, the water flow should not rush to the part where the coffee powder is connected with the filter paper, so as not to produce channel effect, the outermost circle when water injection should be about 1cm away from the filter paper, and then draw a circle inward.

STEP7:

Pay attention to control the speed of water flow, about 2 minutes, to inject water 230g-240g, hand coffee finished, when all coffee liquid filtration is over, you can get a pot of fragrant coffee.