How to Brew and Taste Colombian Treasure Manor Orange Blossom Coffee_How Does Treasure Manor Coffee Taste

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Orange Blossom Colombian Coffee Huilan Treasure Estate

Tropical Sweet Bonanza Natural

Colombian Coffee Tropical Sweet Treasure Estate Natural

Product Description

Coffee treasure produced by Aurelio Alba.

Aurelio's family consists of his wife and two children, making a four-person family that specializes in coffee cultivation. Due to the relatively flat terrain of the estate, harvesting is also relatively easy. The 12-hectare Bonanza estate grows Colombia, Castillo, and Tupi varieties, and has adopted natural processing since 2014. The coffee produced has soft acidity and sweetness.

SPEC

Product Name: Tropical Sweet Treasure

Country of Origin: Colombia

Region: Argentina, San Agustin, Huila Province

Producer: Treasure Estate, Owner: Aurelio Alba

Crop: 2014/2015

Grade: European Preparation EP

Defect Specification: Almost 0 defects

Screen Size: 15 screen

Variety: Caturra

Other: Altitude 1700-1750 meters, farm area 12 hectares

Processing Method: Natural

How to Brew Colombian Coffee [Treasure Estate] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Treasure Estate] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, pour in clockwise circles centered in the middle of the dripper. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channel effect.

Leave a circle when pouring to the outermost edge of the coffee powder, then pour circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. Coffee brewing is complete.

Japanese Ice Pour-over [Treasure Estate]

FrontStreet Coffee ice pour-over [Treasure Estate] reference:

Colombian Coffee [Treasure Estate], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice, 150g hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is little Fuji 3.5 setting, while ice pour-over uses slightly finer setting - little Fuji 3 setting, recommended coffee-to-(water+ice) ratio 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively fine but high water column, forcefully stirring and impacting to make the coffee powder fully tumble, but be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

END

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473