Introduction to the description of Colombian Coffee Flavor by hand-flushing method of Colombian Coffee beans

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Front Street Coffee-Columbia Isabella brewing, flavor description

Brewing and sharing

Sharing the Columbia-Isabella cooking parameters this time, after cup test, we all think that these two curves perform well, and each of these two curves has a pot to see if the two curves have the same performance in terms of hand punching.

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 40 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor description

Curve 1: the entrance has sour notes of black plum and berries, with nutty aromas, caramel and cream under the change of temperature.

Curve 2: there are citrus, berries and virgin fruits in the entrance. Under the change of temperature, there are sweet caramel, a touch of fermentation, and a floral and nutty aroma in the aftertaste.

After cup testing and brewing, we all feel that the fine-tuned curve two can better show the flavor of this pink bourbon, of course, the flavor description varies from person to person, and it will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, the purpose is to provide reference.

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