Costa Rican coffee making method which is a good v60 handmade coffee tutorial to share

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Qianjie-Black Honey hand flushing course of La Lajas Manor in Costa Rica

Black honey of La Lajas Manor in Costa Rica

Producing area: la Lajas Manor in the Central Valley

Production season: 2018

Altitude: 1250-1500m

Variety: Kaddura Kaduai

Treatment: black honey treatment

Flavor trend: high temperature-orange / batamu low temperature-melon / black sugar

Step 1: prepare hot water, weigh coffee beans 18g (water ratio 1:15 as an example) folding filter paper into the filter cup, hot water rinse the filter paper and the filter cup: the filter paper will have taste, in order to avoid affecting the flavor of the coffee, make the filter paper and the filter cup better fit (one of the key techniques).

The second step: warm the filter cup and the pot at the same time, in order to prevent the coffee from getting cold during the filtration process, and the temperature will affect the flavor of the coffee.

The third step: grind (the thickness is close to the coarse sugar), pour in the coffee powder and gently pat the filter cup to make the coffee powder uniform and smooth, which is conducive to uniform extraction.

Step 4: slowly inject 85-90 degrees hot water (depending on the roasting degree and grinding thickness of the coffee) from the coffee powder, not on the filter paper (one of the key techniques, after training to perfectly control the size and flow rate of the water). After the coffee powder is basically soaked, and the next pot begins to drip coffee liquid, stop injecting water, and stew for 30-45 seconds (one of the key techniques), the effect of steaming is to release the gas in the coffee (mainly carbon dioxide). After removing the gas, the coffee particles are evenly saturated with water, so that the extraction is uniform, and the coffee powder will expand in appearance.

Step 5: at the end of steaming, make a circle from the middle to inject hot water for the first time (you can inject water one or more times). The current should not be too large / too fast and should be kept continuously, which requires professional training to control the flow perfectly. At this time, coffee powder will be full of follicles, oil and some soluble substances, aromatic substances will be constantly released, aroma overflowing, intoxicating.

Step 6: water injection 270ml will stop the → warm cup tasting.

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