How much water temperature does the Brazilian Syrador use? the steps of brewing Brazilian Syrador coffee.

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Brazil Syrador Yellow Bourbon (Brazil Cerrado Yellow Bourbon): the three major boutique coffee producing areas in Brazil are Syrador, South Minas and Mojiana in the central and western part of Minas province. Brazil's Yellow Bourbon is located in the Hirado region of Brazil. However, not all coffee produced in the prairie of Syracuse can bear the name of Syrador. It is only on the plateau of 1100 to 1300 meters above sea level in the central and western part of Minas province, where the elevation is high and the soil is fertile. High-quality coffee with sweet, mellow thickness and no fishy smell.

Origin: Minas, Hirado region

Manor / exporter: Alimentos

Height: 1100m-1300m

Variety: Huang Bobang Yellow Bourbon

Treatment: insolation

Harvest time: August-September

Grade: No.2 SC16/18

Cup test: sweet, chocolate, nuts, cranberries, cloves, high alcohol

Recommended baking degree: Medium-Dark

Filter paper brewing-- the easiest way to brew

The simplest way to make coffee. The filter paper can be discarded immediately after being used once, which is more sanitary and easy to clean up. The amount of boiled water and the method of injection can also be adjusted. One person can also brew, which is the best way to brew a small number of people. The focus of brewing coffee is similar to that of cloth bag brewing, choosing coffee beans that have been roasted for a long time to grind into powder and brew out the ingredients in the coffee in five minutes. If you like to drink lighter coffee, the amount of coffee beans can be slightly increased, but the particles need to be ground larger, and the brewing time needs to be shortened. Filter paper should be used with filters, which are usually made of plastic and pottery, but if you want to maintain the temperature of boiling water, it is better to use plastic, which is less likely to conduct heat than ceramic. The filter and filter paper can be made in different sizes according to the amount of coffee brewed.

[about apparatus]

The drip can be divided into two holes and three holes. If you use the three-hole style here, you will have it for two or three hundred yuan. Then if you want to have filter paper, you can have it in the supermarket, just a few dozen yuan. The spout for injecting boiled water should be small enough to make the boiling water pour vertically on the coffee powder, which is more appropriate.

[key points of brewing]

Coffee powder per person is about 10-12 grams and boiled water is 120 cc.

People who like light coffee can brew it with a powder amount of about eight grams per person.

For those who like bitter taste, the amount of flour can be 12 grams per person, fully steamed and then slowly injected with boiling water.

The kettle used for hot water injection is easier to operate if it is injected for about seven or eight minutes, while the amount of boiling water is prepared according to the number of people. You can measure the beaker while dripping the required amount of coffee liquid.

Do not drop the filtered extract to the last drop, and stop in the residual state (if all the drops may have smells or impurities, etc.).

Heat the beaker without boiling it and pour it into the coffee cup.

This approach, like syphon, is technologically important. At first, the coffee may be very sour, because in addition to poor control of water output, the quality of the coffee itself (freshness... etc) and particle size are also important factors.

[brewing method]

1. The next part of the filter paper is folded along the seam and placed in the drip.

two。 With a measuring spoon, pour several portions of the coffee powder (about 10 ~ 12g per person) into the drip and tap a few more times before the surface becomes flat.

3. After boiling the river water in a teapot, pour it into a small-nozzle kettle, gently inject boiled water (the water temperature is about 95 degrees) from the central point, and slowly start the boiling water to permeate in a spiral way.

Until it's covered with powdered coffee. Be sure to pour it in slowly.

4. Extract the delicious ingredients and steam the expanded coffee powder (stay for about 20 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.