How does Columbia wash coffee beans taste? a step-by-step tutorial on the process of making coffee by hand

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Front Street-Columbia Coffee hand steps to share

Colombia is the third largest coffee producer and exporter in the world and enjoys a high reputation in the world. Colombia is located in the northwest of South America. Coffee is famous for its quality, soft taste and high taste. All this depends on Colombia's extremely suitable climate, which provides a real "natural pasture" for the cultivation of raw coffee beans. The planting height of thousands of meters and abundant annual rainfall are very suitable for the growth of coffee. Coupled with the mild climate and humid air, it can be harvested regardless of season. Therefore, this is why Colombian coffee is of high quality and the brand is embedded in the hearts of the people.

One of the most famous producing areas in Colombia is the Nalong province, whose real name is actually Nari ñ o, literally translated as "Nari ñ o" and translated as "Na Linglong" by the domestic coffee industry. It is located in the south of Colombia, bordered by Ecuador to the west, Cauca, another famous producing area in the north, and Huila to the east. They are the three major producing areas in southern Colombia (Cauca,Huila,Narino). The producing area of Nalinglong Province has always produced high-quality coffee with rich sour fruit, good sweetness, medium thickness and full nut characteristics.

Columbia Nalinglong Super SC17/18 washing FNC Certification

Colombia Nari ñ o Supremo SC17/18 FNC

Producing area: Columbia Na Linglong Super SC17/18

Grading: Supremo

Variety: Catura,Castillo,Others

Planting height: 1860 m ~ 2220 m

Processing method: water washing FNC certification

Flavor characteristics: Green Apple (green apple), Maple Syrup (maple syrup), Caramel (caramel), Longan (longan), Milk Chocolate (milk chocolate), Cream (cream), Well Balance (excellent balance)

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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