Brazilian coffee bean hand brewing parameters suggest how to correctly hand brew Brazilian coffee course

As the largest coffee exporter in the world, Brazil's coffee beans are also loved by coffee lovers all over the world, so there are many people who make Brazilian coffee by hand at home, among which there are many newcomers who have just come into contact with hand-brewed coffee. I don't know how to do a lot of hand brewing operations, so the next article will share how to correctly brew Brazilian coffee beans by hand. And the hand-brewing parameters of Brazilian coffee beans.

Qianjie Coffee chooses the Brazilian Queen Manor, which best represents the flavor of coffee in Brazil, as an example to illustrate that we all know that coffee beans are a kind of crop, so its flavor will change with the geography and climate of the producing areas. secondly, coffee bean varieties and treatments also affect the flavor of Brazilian coffee beans to a certain extent. So in the following Qianjie Coffee will also explain how the flavor characteristics of the Brazilian Queen Manor are formed, in order to better determine the hand parameters of this Brazilian coffee bean.

Front Street Coffee Brazilian Queen Manor Coffee beans

Country: Brazil

Producing area: Sao Paulo State (Queen's Manor)

Altitude: 1400-1950m

Variety: yellow bourbon

Treatment method: half sun / sun exposure

Flavor: nuts, cream, peanuts, fermented fruit, sucrose

Coffee producing area of Queen's Manor, Sao Paulo, Brazil

The above-mentioned Brazilian Queen's Manor is produced in the Brazilian state of Sao Paulo, which is one of the oldest coffee-growing states in Brazil, and the main small producing areas in the producing area are Santos and Mochiana.

The Queen's Manor is located in the north of the Mochiana region of Sao Paulo, Brazil. It is well-known in Brazil and is owned by the Carvalho Dias family. Carvalho Dias has four estates that have won awards every year since the first Brazilian COE Competition in 1999, winning more than 12 awards in the past seven years, and even won the champion, ninth and 11th place in 2004.

Brazilian Queen's Manor Coffee varieties

From the above, the coffee bean variety of the Brazilian Queen's Manor is the yellow bourbon variety, which is a bourbon variety planted in Brazil, and the fruit is yellow due to the influence of its recessive genes. Yellow bourbon coffee beans are sweet, clean, well balanced and have tropical fruit aromas. According to Qianjie Coffee, it is known that 200 mu of the 280 mu of Queen's Manor are planted with yellow bourbon.

Treatment of coffee beans in Queen's Manor of Brazil

This queen's manor uses Brazil's unique half-sun treatment, because Brazil according to the local climate is relatively dry, so the original local characteristics of the half-sun method to deal with raw coffee beans. Half-sun treatment can control the degree of pectin fermentation after peeling and meat removal. Half-sun treatment has no pool treatment of "pool fermentation, water washing" process, without the step of fermentation, the flavor of coffee beans is completely different.

These are the three major forming factors of the flavor of this coffee bean sorted out by Qianjie Coffee, so how can you boil the flavor of this coffee bean?

How to cook Brazilian coffee beans by hand?

Qianjie Coffee thinks that in order to make a good pot of coffee, it mainly starts from these four aspects: water temperature, grinding thickness, powder-to-water ratio, brewing method.

1. Water temperature

Qianjie coffee will also choose different water temperature when hand-flushing coffee beans with different roasting degrees. When roasting, the substances in the coffee beans are lost with the deepening of the roasting degree, so the deep-roasted coffee beans will lower the temperature in order to avoid extracting too much odor. It is recommended to choose a water temperature of 90-91 ℃ for medium-light baked beans Qianjie coffee and 87-89 ℃ for medium-deep roasted pwn.

For example, this Brazilian Queen's Manor coffee bean flavor is mainly nuts, cream-based, Qianjie coffee in order to highlight this feature, will use medium-depth roasting to deal with it, so its brewing water temperature Qianjie coffee will be controlled at 87-89 ℃.

2. Degree of grinding

The degree of grinding refers to the size of coffee particles, because the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction.

In addition, because the grinder in everyone's hand is different, so the parameters are also different, here Qianjie suggests that we buy a No. 20 cup test and correction screen, screen aperture 0.85mm, we make 10g coffee beans, adjust a rough grinding degree to grind coffee powder, and then pour it into the sieve to weigh the coffee powder (be sure to sift to the point that no coffee powder can be sifted out to complete the screening).

The screening pass rate of 80% (10g powder can screen 8g) is the most suitable grinding degree for medium and shallow roasted coffee beans, and the screening pass rate is 70% 75% (10g powder sieve 7-7.5g) is the most suitable grinding degree for medium and deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly.

3. Powder-water ratio

This is the difference between the extraction parameters and taste of Qianjie coffee according to the scaa gold cup extraction theory.

[heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration.

Therefore, Qianjie Coffee here suggests that you might as well use the error-prone 1:15 powder-to-water ratio when brewing this Brazilian Queen's Manor coffee bean.

4. Washing and cooking technique

Finally, hand punching techniques are also very important, such as three-stage style, one-step flow, drip-by-drop style, and so on. Here, Qianjie Coffee recommends that beginners use three-stage water injection to brew, because this method is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

After understanding the four hand-made elements of noodles in the evening, Qianjie Coffee will share the brewing data of this Brazilian coffee bean to everyone.

Handmade cooking parameters of Brazilian Queen's Manor

Filter cup: KONO

Powder content: 15g

Water temperature: 90 ℃

Degree of grinding: medium grinding, pass rate of No. 20 standard screen 75%

Ratio of gouache to powder: 1:15 cooking technique: segmented extraction.

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125g water injection stages, water level drop is about to expose the powder bed, continue to water injection to 225g to stop water injection, and so water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) V60 filter cup extraction time is 2cm 39010 ", Kono filter cup extraction time is slightly longer.

Brazilian Queen's Manor Coffee Bean flavor: taste balanced, in the main tone of almond cocoa, highlight the sweetness of sugar, is a full, sweet coffee.

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