Introduction to the flavor of hand flushing techniques for Colombian Huilan coffee beans

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Introduction to Columbia Whelan Coffee hand in Front Street

Colombia has low latitudes and high elevations, which is a good location. With the exception of the low altitude of Bucamanga, coffee in Colombia is mostly grown at 1200-1900 meters.

Once the main breed of Colombian coffee, Kaddura and Colombian hybrids gradually became the two main forces in pursuit of disease resistance and high yield. Unlike other coffee-producing countries in Central America, Colombia, which is unique, is beautiful in terms of size, and coffee beans are rated by size, not by altitude. The highest level of "supremo" with 17018 items is not necessarily delicious, the key is to see which producing area it comes from.

Colombia's boutique bean producing areas are mainly in the south, including San Augustin, Huila, and also translated as Huilan, Vera and Uylla, characterized by delicate sour and berry aromas, caramel aromas and full sweetness.

Producing area: Cymbidium

Special certification: none

Baking degree: City

Origin: Colombia

Grade: SUPREMO

Wet fragrance: vanilla, dark chocolate

Growth altitude: 1550-1700m

Treatment: washing + mechanical drying

Dried incense: vanilla, hazelnut, dark chocolate, caramel

Coffee varieties: 64% Castillo, 36% Kaddura

Raw bean appearance: plump, flat, uniform, clean, dark green

Taste: lemon fruit acid, obvious, full and pure aroma, a good sense of balance, very rich sweet, bitter and mellow thickness are moderate, a long finish, and has a green apple flavor.

Grind 20g coffee beans moderately, and the grinding particles are slightly thicker than sugar.

Second, soaked filter paper

In order to prevent the purest taste of coffee from being affected, it is necessary to soak the filter paper so as to prevent the taste of the coffee from being affected.

3. Pour in coffee powder

Pour the coffee powder evenly into the coffee filter cup.

Fourth, measure the water temperature

The water temperature of brewing coffee is about 92 ℃. We can also adjust the water temperature according to the degree of baking. The water temperature of shallow and shallow baking is 94-98 ℃, that of medium and deep baking is 90-94 ℃, and that of deep baking is 86-90 ℃.

5. Steaming

Inject 40g of hot water, then start the clock, steaming for about 30 seconds.

Continue to cook

Keep brewing in hot water, the ratio of water to water is the best at 1:15, and the coffee brewed with 20g coffee powder is about 300g.

7. Finish the cooking

From the beginning of steaming to the completion of cooking, it takes about two and a half minutes, pay attention to timing, do not cook too long, resulting in taste deterioration.

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