How to brew Colombian coffee is suitable for hand-brewing coffee gouache ratio sharing

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Front Street-Columbia Coffee hand Chong to share

Colombia is the second largest Arabica bean producer, and its washed beans have always been the representative of high-quality coffee.

When the coffee beans are exported by the coffee maker, the processors buy the coffee beans from the coffee bar, pass the specific gravity check and manually pick out the defective beans, and then release the bags after careful inspection, so the quality of the coffee can be guaranteed, and the grade of the beans is determined according to the size of the beans.

Supremo is the highest product of large-grain beans bought from the NO17 network. Fragrances and fruit acids are the most important features. Toast-like spices are scattered after entering the throat, followed by a mellow taste of sweetness and bitterness. It is highly compatible with other coffees, so it is also used to add flavor to high-quality mixed coffee and roasted beans with medium-bodied content to get rid of the rich sour taste, while the strong bitter taste, incense also shows carbon fire and caramel fragrance.

In the process of coffee brewing, there is a "coffee extraction flavor syllogism". Coffee brewing from the beginning to the end, with the increase of water and the passage of time, the first stage is the extraction of aromatic substances and acidity. The second stage is sweet and caramelized substances, and the third stage is bitter, astringent, mixed taste and other negative flavor, so we can control the ratio of powder to water to show the best flavor of coffee. With the same amount of coffee powder, less water is used (for example, the ratio of powder to water at 1:12), the flavor of the extracted coffee is similar to that of the previous stage (from sour to sweet), and too much water is used (such as the ratio of powder to water at 1:20). It's easy to flush out the bitter / astringent taste.

Brewing and sharing

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium and fine grinding (BG 6S: 58% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 35 grams of water for 40 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor: the mouth has sour notes of black plum, berries, nutty aromas, caramel and cream under the change of temperature, with obvious citric acid on the palate.

Knowledge expansion: pink bourbon was first planted in Huilan area, at first mixed with other bourbon and Kaddura, and then picked and treated separately.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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