A brief introduction to the best hand-brewing method for medium-roasted coffee from Guatemala

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Qianjie-Guatemala coffee brewing, tasting and sharing
Antigua, the capital, and Vivette Nanguo Gaotai in the northwest are the two major producing areas, which account for the world's impression of Guatemalan coffee. Antigua coffee has a better richness and subtle smoky taste. Vivetta Nanguo Highland is characterized by delicate citrus acid.
Vivette south fruit high mountain beans, coffee beans grasp the whole quality of coffee beans are solid, adopt the traditional water treatment coffee beans color olive green, manual screening defective beans of about 6%, roasted to light roasted (city) coffee beans weight loss ratio of 16%, shell beans and bad beans accounted for 8%.
Antigua is the most famous volcanic bean, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is Guatemala Antigua-Alpine volcanic beans produced on small farms in the volcanic area.
Medium baking (general B): this baking degree has the best jasmine tea aroma and taste of Vivetna fruit and mountain beans, a little sweet and sour, sweet and sour, and the softness of sliding down the throat makes people feel comfortable and not Kaka. The acid of the orange seems to be lifted from the starting point to slowly render layer after layer behind, leaving the nose with the aroma of raisins is a good feeling. At this time, the coffee beans produced by Vivetta Nango are meticulous, elastic and vaguely full of mysterious characteristics.
Front street-Guatemala hand punch parameters
Sakapa, Guatemala
Coffee varieties: Katimo, Kaddura, Kaduai
Planting altitude: 1500Murray 1700
Treatment: insolation
Characteristics and flavor: fresh fruit, peach, apricot, etc. Has a rich aroma, its acidity, sweetness, fruit, floral aroma is highly balanced, high sweetness and dark chocolate aroma.
The ratio of powder to water is 1:16, the water temperature of grinding degree BG-6S is 90 °, the water temperature of 30g is steamed for 30s, and the second stage of water injection is cut off to 125g. When the water level falls to the point where the powder bed is about to be exposed, the third water injection is carried out, water injection is cut off to 225g, and the filter cup is removed when the water level is about to be exposed, and the extraction time is 2 minutes.
Tasting steps:
Step one: smell the coffee powder. If the coffee bean is fresh enough, its aroma will come when it is unpacked, and of course it will be better when it is ground into coffee powder. Even after the coffee powder is soaked, the temperature and transpiration given by hot water bring out some aromas that are not easy to volatilize at room temperature.
Step 2: taste the taste. After smelling the aroma, it is natural to drink a few mouthfuls to satisfy your cravings. Let the coffee swim in the lips and upper jaw, first mobilize the taste buds on the tongue to capture the taste of the water-soluble aromatic substances in the coffee, and then try to feel the touch of the coffee in the mouth.
Step 3: aftertaste. In the process of slowly tasting the coffee, the smell, taste and taste will continue to cycle to create a more complete experience.
Gift of knowledge: Guatemala is located in the center of North and South America, and its geographical location occupies an important position in Central America.
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