Irmas Pereira tutorial on how to make Brazilian Coffee by hand

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

About Hoshikawa Kaffe

Hoshikawa Kaffe (HSKWKF), located in Saitama Prefecture, Japan, was founded by owner Yosuke Suzuki in March 2009. "Coffee is the fruit" is the concept that Mr. Suzuki has always followed, hoping to find the best way to roast and show the sweetness and flavor of coffee beans.

Between 2006 and 2007, Mr. Suzuki traveled to Australia and came into contact with the flavor of coffee at Gloria Jean's Coffee. At that time, boutique coffee was not as well known as it is now, and the flavor of blueberry and caramel in the coffee amazed Mr. Suzuki, who was not so familiar with coffee at that time. That was the starting point when Mr. Suzuki noticed the flavor of the coffee producing area.

After returning to Japan, Mr. Suzuki served as the manager of Gloria Jean's Coffee's new store in Japan for a year and a half. Then he left and started a boutique coffee business that was not so high-profile at that time in Kumagai City.

Hoshikawa Kaffe is now eight years old, and the prospect is to expand its career to Tokyo and other cities around the world.

Suggested cooking method

Suggestion on the cooking of Kalita Wave Tsubame wave filter cup

Use 18g hand scale grinding powder (it is recommended that it is a little thicker than the normal scale)

280g, 85C hot water

Inject 50g of water in 20 seconds

Wait 30 seconds for steaming

After steaming, pour 100g of hot water into it and gently stir it about ten times using a stirring rod.

Then inject 100g of hot water and wait for a while

Then inject 30g of hot water.

Remove the filter cup before all the coffee in the filter cup runs dry

Suggestion on Cooking of Hario V60 tapered filter Cup

Use 20g hand-drawn scale grinding powder, if using EK43 bean grinder, it is recommended to use scale 7.0grinding.

300g, 85C hot water

Inject 50-60g of water in 20 seconds

Wait 30 seconds for steaming

After steaming, pour 100g of hot water into it and gently stir with a stirring rod for about ten times (total water 150-160g).

Gently inject 150g of hot water and wait a little (total water 300g)

Remove the filter cup before all the coffee in the filter cup runs out