Introduction to the characteristics and Flavor of Colombian Snow Mountain Coffee

Colombia Snow Mountain Coffee Bean Characteristics Flavor Characteristics Ear coffee Introduction

One of the biggest differences between Philharmonic pressure and hand-brewed coffee is that hand-brewed coffee is extracted by water penetration through filter paper, while Philharmonic pressure has a mixing process of water and coffee powder. In view of this, we change the proportion of powder to the proportion of powder to water.

8g： 100g。Considering that the sourness in front is not obvious, we also adjust the grinding degree scale to a fine scale accordingly, and increase the sourness as much as possible. Finally, in order to prevent excessive extraction and produce miscellaneous taste, we did not use the reverse of the Philharmonic pressure, but directly after soaking, we began to press down, and in order to ensure that the taste is clean, we added two layers of filter paper.

The Sierra Nevada region in the north is one of Colombia's premier regions, and the Santa Marta Mountains are one of the few snowy mountains on the equator known for their distinctive character and high quality standards. The unique climate, abundant precipitation, cloud cover and shady planting method make the coffee here rich in aroma and nutty flavor, giving people a unique sensory experience.

The Santander region in the north-central part consists of two geographical areas: the Magdalena Basin and the mountains of the Eastern Mountains. Magdalena Basin is relatively flat, and the central plain climate is dry and hot

Coffee equipment: Philharmonic press, hand brewer, Cimbali M27

Grinder: Mazzer Major Manual (only 250g of beans, and to adjust, so change to a smaller machine)

Evaluation period: 4 days after baking, unopened.

Powder amount range: not measured, single serving about 8g ----- 10g

Water temperature: 85°-94 °

Coffee Bean Ingredients: 100% Colombia Snow Mountain