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Coffee producing area: Vivette Nanguo, Guatemala
Producer: Ingert
Coffee varieties: bourbon, Kaddura
Sea pull: 1200mm 1650m
Grade: SHB
Treatment method: washing treatment method
Baking degree: medium baking
Brewing utensils: commercial espresso, American pots, hand brewers, siphons, mocha pots, French presses, Turkish pots
Brewing cooking method:
1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.
two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.
3. Temperature of boiling water: 88-90 degrees
4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.
* above take Hario filter cup as an example, and the parameters will change with different equipment conditions *
Flavor description: the best combination of honey and drupe flavor
The baker said: Vivetnam fruit baked until the end of an explosion and then a little deeper, caramel and honey-like sweetness gently floated out; Vivetnam fruit itself drupe flavor, lingering in the aftertaste. The staggered distribution of the two fascinates me deeply. If the baking degree is deeper, it seems too much; if the baking degree is shallower, it appears insufficient. This kind of flavor, this is just right.
