Colombian Coffee Acid? Colombian hand-brewed coffee taste introduction

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Qianjie Coffee-Colombian Coffee Flavor, Chateau Paraiso Powder Bourbon to share

Colombian coffee, is the most representative of a good variety of coffee, is the traditional deep-baked coffee, with a strong and memorable taste. Colombian coffee has a rich and thick aroma, with clear high-quality acidity, high balance, sometimes nutty flavor and endless aftertaste. Colombian coffee is particularly good in terms of appearance and quality.

Colombian coffee culture

Colombia is located in northwestern South America, bordered by the Pacific and Atlantic oceans. Panama in the northwest, Venezuela in the east, Brazil in the southeast, Peru in the south and Guadore in the southwest.

In 1808, a priest introduced coffee to Colombia for the first time from the French Antilles via Venezuela. Today, the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans.

Colombian coffee is one of the few original coffee sold in the world under the name of the country. In terms of quality, it has won praise unmatched by other coffee. Colombian Coffee-produced in Colombia, roasted coffee beans emit sweet aromas, with sweet acidity and moderate bitterness, and are often used in high-grade blended coffee because of the right concentration.

Colombian coffee has a bitter experience, clear and astringent as life, while bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.

Qianjie coffee-Paraiso powder bourbon brewing and sharing

1. Filter cup: V60

2. Water temperature: 88-90 ℃

3. Degree of grinding: medium and fine grinding (BG 5R: the pass rate of Chinese standard No. 20 screen is 58%), that is, the thickness of white granulated sugar

4. Ratio of powder to water: 1:15

Extraction method: 15 grams of powder, steamed with 30 grams of water for 30 seconds, injection to 118 grams, continue to inject water to 227 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 2 minutes.

Flavor: the whole is relatively clean and balanced, feeling more light and smooth, with peach, plum, grapefruit, cream, roasted almonds, cocoa flavor, lingering tea and flower aromas.

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