Sidamo Coffee Sakuran hand flushing skills what temperature is suitable for flushing?

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Introduction to hand-brewing skills of Xidamo Huakui Coffee in Qianjie

Sidamo

The Sidamo producing area (Sidama) is located in the south of Ethiopia, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley). The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics.

Huakui

Only the sun-tanned coffee beans produced by "Buku Abel" in Hambella producing area are the real Sakuran. Hambella (Humbela) is located in GUJI Guji, an Ethiopian coffee producing area. At present, there are nearly 20 processing plants in the Hambella producing area. Among all the estates and processing plants, they come from the Goro Mountain Spring treatment Plant, 2280 meters above sea level, and the red fructose content is above 21 before they are exposed to the sun. Sun-dried coffee is what we call this Sakuran.

I chose the resin V60 filter cup to make the coffee more acidic from hot to cold, making the coffee more delicate, and the resin material can enhance the aroma intensity.

[about the degree of grinding]

Shallow baking, we will use medium fine grinding.

The fineness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and increase the extraction rate, but it is easy to over-extraction.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and the lower the extraction rate is, it is easy to lack of extraction. Therefore, the finer the coffee is ground, it will prolong the extraction time and increase the extraction rate. The finer the coffee is ground, it will shorten the extraction time and depress the extraction rate.

Filter cup: Hario v60 transparent resin

Scale: BG-6S

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds

It has obvious muskmelon aroma, strawberry jam, soft acidity on the palate like jackfruit, berry flavor of middle strawberry, and some sugar, rich in layers.

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