Is Nicaraguan Coffee bitter? Nicaraguan Coffee how to make good course

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Qianjie-Nicaragua Solar hand washing course

Nicaragua coffee is obscure compared with Guatemala coffee. Compared with high mountain beans in Guatemala, Nicaraguan beans are more balanced and lack a little of their own characteristics. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, and the best coffee in Nicaragua is produced in Sinotega and Novo Segovia in Matagalpa. Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation.

Nicaraguan sun

Producing area: Sinotega

Altitude: 1700m

Variety: Kaduai

Treatment: insolation

Flavor: melon, citrus, hazelnut

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 ".

In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for people who don't like sour coffee, like balanced taste and sweet taste.

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