A brief introduction to the explanation of hand-made Coffee Sakuran

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Introduction to the brewing of Xidamo sunflower kui coffee in Qianjie

In 2017, the Ethiopian DW raw bean company sent their coffee beans to TOH (the Taste Of Harvest), a competition hosted by the African Coffee Association. The tanning batch won the championship of TOH Ethiopia, which was named "Sakuran" because of its identity.

Huakui, producing area

The Hambella producing area (Humbela) is located in the west of GUIJ (Gucci), the largest coffee producing area in Ethiopia, and the administration belongs to the state of Oromia.

Degree of grinding: BG-6S

Water temperature: 91 °or 92 °

Gouache ratio: 1:15

Cooking skills

As this bean is sun-dried, it is necessary to wash out its mellow feeling and require a more mellow feeling. What we need to think about is how to wash out its berry flavor during extraction, how to wash out a more smooth, round acid, how to reduce its astringency and so on.

When the ratio of water to powder is 15, the waterline should not be pulled too high. when you want to add water to the other side of the filter cup, you will habitually pull up the hand pot, which is bound to pull up the waterline. In fact, this is not necessary, as long as you turn the lower seat to achieve the low waterline to add water to the other side of the filter cup.

In the middle of the extraction, the density can be confirmed by shaking the bottom seat to produce bubbles in the pot, and the next water supply can be determined by the color of the bubbles. If the color of the bubble is brown and the retention is good, then the back of the water can be added normally, but if the bubble is white and quickly broken, then the back of the water supply should be slower to make a stronger coffee to correct. When the liquid level is about to reach the 250cc, always be careful not to let the coffee liquid exceed. Remove the upper seat as soon as the coffee liquid reaches the desired goal.

After the coffee is extracted, you can use a cup spoon to analyze the flavor, or pour the coffee liquid into a hot cup and then pour it back into the sharing pot to smell the aroma of the empty cup.

When you pour coffee, you can properly raise the pot to make the coffee produce bubbles. The bubble will continue to break, indicating that its concentration is not extremely strong, and the bubble is not completely broken, but partially maintained, indicating that it is not particularly light. This state means that the concentration of the coffee liquid is more moderate.

The performance of this coffee after extraction should be refreshing, with sweet aromas of strawberries, a touch of berries and berries, and a sour taste of passion fruits except citrus.

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