A brief introduction to the taste characteristics of Nicaraguan coffee made by hand

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Qianjie-Niagara Phantom Manor Solar hand-washing course

Nicaragua Phantom Manor in the sun

Producing area: new Bosnia and Herzegovina Province

Altitude: 1750-1900m

Variety: Kaduai

Treatment: insolation

Flavor: red wine, melon, sucrose

In Nicaragua, 15 grams of powder is recommended, the water temperature is 88 ~ 89 degrees, and the ratio of gouache to gouache is 1: 15. BG talk 4S, so that the taste extracted by hand is clean and bright, full of sweetness, variety of layers, long-lasting fruit flavor, high sweetness and soft acidity.

1. Filter cup: V602, degree of grinding: medium and coarse grinding (BG 6S: pass rate of Chinese standard No. 20 sieve 58%) 3, water temperature: 88 ℃ 4, ratio of powder to water: 1:15, washing and cooking techniques: staged extraction

Use 30 grams of water for steaming, the steaming time is about 30 seconds, the small flow center around the injection of 95 grams of water, that is, 125 grams of water segments, and so on when the water level drop is about to expose the powder bed, continue to inject water to the end of 240 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 2 minutes 39 percent 00 ".

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