What are the steps of Brazilian coffee brewing for spring manor coffee brands in Brazil?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Hand-washed Brazilian spring estate. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Factory Name: Coffee Workshop Address: Guangzhou City Yuexiu District Yandun Road Baoan Front Street No. 10 Front Street Cafe Factory Contact: 020-38364473 Shelf life: 90 Net content: 227g Packaging: Bulk coffee beans Ripe degree: Coffee ripe beans sugar: sugar-free Origin: Brazil

Brazil Primavera Washed Yellow Catuai

Country: Brazil

Manor: Spring Manor

Region: Minas Region

Degree of roasting: medium roasting

Treatment method: washing

Breed: Yellow Carduroy

Brazil HiU microbatches

HiU is a project to improve coffee quality in Central and South America, led by Panamanian honey handler Mr. Graciano Cruz.

It is proposed that the coffee post-processing procedure for the micro lot (Micro Lot) is sun or honey treatment (Meil), and the final Cupping score is higher than 85 to mark the HiU label, which creates a win-win situation for the owner and the processor of the estate.

Flavor: Orange, Nutty, Black Rice Tea, Peanut

There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees.

Brazilian coffee taste with a low acidity, with the sweet and bitter taste of coffee, the entrance is extremely smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth, the aftertaste can make people comfortable. There are no outstanding advantages to Brazilian coffee, but there are no obvious defects. The taste is mild and smooth, with low acidity, moderate alcohol and light sweetness. All these soft flavors are mixed together, and it is the best test for taste buds to distinguish them one by one.

In the Cerrado district of Minas Greais state in southeastern Brazil, some estates grow old bourbon coffee and yellow carduais. These estates, although originating from the same region, have their own characteristics. Although coffee has diversity, Brazilian coffee is suitable for the taste of the masses, this largest coffee producer, all grades, types of coffee accounted for one-third of the world's consumption, in the global coffee market has a place, although Brazil faces natural disasters than other regions several times higher, but its arable area is enough to make up.

Flavor: orange, peanut, black rice tea, nuts, caramel finish, fresh orange juice sweet and sour taste and smooth texture, typical sun Brazilian flavor.

Yellow kaduai comes from a New World hybrid with kadura, which was first developed in 1949 by Instituto Agromico DE Campinas in Brazil. Yellow catuai, like Red catuai (Catuai rojo), has extremely high disease resistance and is suitable for cultivation at high altitudes.