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Introduction to the proportion of Colombian hand brewing coffee

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street Columbia Isabella hand parameters sharing pink bourbon first planted in Huilan producing area, at the beginning is mixed with other bourbon, Kaddura, and then picked alone, treated alone, coffee cherries show romantic pink after ripening

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Front street Columbia Isabella hand impulse parameter sharing

Pink bourbon was first planted in Huilan producing area. at first, it was mixed with other bourbon and Kaddura, and then picked and treated separately. Coffee cherries show a romantic pink after ripening, but it is very rare to maintain this pink, because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains, which are to be crossed. There are both yellow genes that tend to yellow bourbon and red genes that tend to red bourbon, and these are recessive genes, which are very easy to interfere with each other, so pink bourbon is a very rare variety.

The rare pink bourbon is also very special in the cup, different from the flat flavor of the general bourbon, this pink bourbon has fresh floral aromas, sweet fruit juices of blueberries and green grapes, cherry flavor in the middle, sweet taste like brown sugar at the end, and more citrus berry fruit complex in terms of acidity.

Brewing and sharing

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: the mouth has sour notes of black plum, berries, nutty aromas, caramel and cream under the change of temperature, with obvious citric acid on the palate.