Do Chilean Coffee recommend Chilean hand Coffee? how to solve the problem of insufficient extraction of hand Coffee?

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This is a pea from Al Haima Mountain. Its growers have produced only 210kg, of which 51kg are our impressive peas. This coffee is so strong that anything I know about degassing is out of date. This coffee is so slow that it has been roasted for more than a month, and it tastes as sparkling as it was baked four days ago.

This coffee has an impressive aroma, with many black cherries and drupes. This is coffee, but psychics are very strong. I've tried several ways, but problems keep popping up. As far as I know, coffee volatiles are fragile and oxidizing. As the date of the game approached, I made no progress, and it wasn't until my 2019 Patrik routine, when he was grinding coffee a few hours before the show, that I debunked my own wall about coffee grinding and volatile loss. I set the open service to be ground 3 hours before, in order to get rid of the intense degassing of coffee, then use a kruve sieve to separate any coffee particles more than 1000 microns to further reduce any possible cause of channeling (larger particles create concentrated areas to increase water flow, most of which distribute less than 800um) and get rid of silver parts, which are based on the use of water, baristas hustle and bustle water with a lower formula buffer. To avoid muddy complex coffee acidity, and the temperature is set at 88 °C, the temperature is lower than the way I normally use it, but at the point I am looking for the tactile feeling, an incredibly soft and 10-minute aftertaste. Because I grind it very fine, it's not a problem to have my tooth extracted. In my worst extraction, my best extraction was more than 20%, 21.5%, and 1.65 TDS. I am looking for a higher intensity mainly because the aroma is so incredible that any aroma cup brewed below 1.4 TDS feels that the taste is not at the same level, the coffee itself is so sweet that it only gets a higher extraction hit a sweet to ridiculous level.

This method is also a problem. I can't get a uniform grinding cup with a regular V60, and any blockage in Karita can lead to convergence. April Brewer is an impossible choice, so I imitated a glass V60 (glass also loses a lot of hot beer and requires a lot of energy heat, so a lot of heat is absorbed and cools quickly because I brew) kalita 185filter (I think flat bottom geometry has the best coffee, but also helps me get more uniform beer). With this setting, I got the best unrestricted flow, the V60 provides a sweeter and more rounded body, a flat-bottomed way to provide. This method of low-temperature brewing, long grinding and mixing is usually incomprehensible to me, but experiments, feedback and research on different brewing methods have opened my mind in an unprecedented way.

Because I am now preparing the World Brewer Cup, I can make it with a new method and an open mind, which is difficult for me to experience because the Chilean specialty coffee community is too small. The biggest lesson I have learned from this experience is that no knowledge is useless, coffee can have so many strange ways of expression, and there are no rules that apply to all coffee.

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