A brief introduction to the characteristics of hand-flavored Coffee from Columbia Coffee

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Front street-Columbia cymbidium coffee brewing

Huilan: Huilan Province, Colombia, a famous boutique coffee producing area in the world, is the king of Colombian coffee and is recognized as the best balanced coffee.

Huilan, Colombia

Producing area: Huilan

Altitude: 1500-1800

Variety: Caturra Kaddura

Treatment: washing

Recommended cooking method: hand flushing

Filter cup: KONO filter cup

Water temperature: 86 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding (BG 6W: 45% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water, the steaming time is about 36 seconds, the small flow center is injected with 95 grams of water around the circle, that is, 125 grams of water is divided into sections, and so the water level drop is about to expose the powder bed, continue to inject water to the end of 227 grams, remove the filter cup when the water level drop is about to expose the powder bed, (the time of steaming starts) the extraction time is 2 grams 39 percent 00 ".

Flavor: the whole is well balanced, with obvious sweetness, dark chocolate, nuts and caramel in the mouth, and a soft acidity under the change of temperature.

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