Summer brewing| Front Street Coffee Colombia Mitra Estate Sunrise Summer Brewing Share

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Two days ago, Street Coffee introduced to you a sunburn summer at Mitra Manor in Colombia, and today we are almost done, so we started to brew! | | Bean information |

Colombia Mi terra Geisha

Colombian Mitra Manor Rose Summer

Country of origin: Colombia, Colombia

Producing area: Caldas Caldas Chinchina

Planting altitude: 1700-1850 m

Planting variety: Rosa Geisha

Treatment: Natural in the sun

Grade: SUPREMO

This rosy summer comes from Chinchina, Caldas, Colombia. Caldas is located in central Colombia, the heart of Colombia's coffee producing area, and is the heart of the famous Colombian coffee tourism. Coffee from the Cadas region has distinct vanilla aromas, soft acidity and a full taste. | hario V60, ice pupil filter cup and siphon pot are selected to brew today's Qianjie coffee!

Hario V60

The bottom of the Hario V60 filter cup is a large water outlet, and the inner ribs are distributed in a curved whirlpool structure, extending from the bottom to the top, which makes the flow rate of coffee faster, but at the same time, its ribs are bent, so it slows down the flow rate of coffee liquid to a certain extent and increases the extraction of coffee powder, which can better show the aroma and rich flavor of this bean.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 16; cooking method: segmented extraction. Steam for 30 seconds with 35 grams of water, small water injection 91 grams of water, that is, water injection to 126 grams of water segments, water level drop is about to expose the powder bed, continue to water injection to the end of 240 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 50 ". Flavor: the palate has sour notes of citrus, orange, peach and lemon, oolong tea and sweet caramel. The overall flavor level is rich.

Ice pupil filter cup

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, the bottom of the filter cup can show the appearance of a filter paper overhead, while at the top end of the filter cup and the filter paper is a completely sealed state. One advantage of this design is that because the filter paper at the top of the filter cup is completely sealed, if the water flow is too much and the water temperature is too high to flood the diversion tank, there is no room for exhaust, and the water level drops slowly, but soaks like a KONO filter cup to avoid insufficient extraction.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 16; cooking method: segmented extraction. Steam for 30 seconds with 30 grams of water, and the small water flow is injected into 93 grams of water, that is, when the water level is injected to 123 grams of water, the water level is about to be exposed to the powder bed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (steaming starts) extraction time is 1: 45 ". Flavor: with fermented aroma, the entrance is citrus, tropical fruit and mango flavor, obvious sweetness.

Siphon kettle

The main principle of coffee extraction in the siphon pot is realized through the pressure difference. First, the lower cup of water is heated to boiling, and then inserted into the upper pot, so that the lower pot is in a state of high pressure. Due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the upper pot coffee powder and extracted. After the extraction process, 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 cause the coffee extract to return to the lower cup. If you want to speed up the reflux of the coffee extract, you can wipe the lower pot with a wet dishcloth, which can make the pressure difference between the upper and lower pots smaller and the coffee extract reflux faster.

Parameters: 20 grams of powder; 90 ℃ of water temperature; medium and fine grinding (BG 6m: 48% pass rate of Chinese standard No. 20 sieve); ratio of powder to water 1: 14; pour 280g of water in the pot and stir ten times when the water temperature is 90 ℃ so that the coffee powder is fully in contact with the water, stir five times when soaking to 40 seconds to increase the extraction of coffee powder, remove the fire and stir at 50 seconds. The extraction time is 1: 30 ". Flavor: there are sour notes of grapes, peaches and citrus in the mouth, as well as the feeling of fruit sugar, oolong tea and fat. The flavor description varies from person to person, and will be affected by water temperature and cooking method. This cooking provides the same cooking apparatus and parameters, according to the description defined by the flavor wheel, the purpose is to provide reference. | | Summary |

Among the three utensils selected by Qianjie Coffee this time, Qianjie Coffee feels that if you want to highlight the flavor level of coffee, you can choose V60 filter cup; if you want to highlight the sweetness of coffee, ice pupil filter cup can consider ~ and if you want to highlight the taste of coffee, then siphon pot is a good choice!

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