Brazilian coffee roasting suggests the flavor trend of Brazilian coffee beans with different roasting degrees.

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

Flavor reference: berries, orange fruits, lemongrass, sugarcane sweet, cocoa, nuts, clean and sweet.

Country: Brazil Brazil

Origin: southern Minas (Minas Gerais)

Manor: forest Manor

Grade: N0.2 special grade

Raw bean processing method: pulped natural

Altitude: 1100 to 1200 m

Brazil is currently the world's largest coffee producer, with a total output of 48.095 billion.

Bag, more than the global output of 1 big 3! The Brazilian Fine Coffee Association (BSCA) is committed to promoting

The quality of Brazilian coffee. Internationally, it helps promote Brazil's good coffee and helps Brazil

Coffee farmers will meet the requirements of the boutique coffee market. At home, they help farmers.

Continuously improve agricultural operations and ensure better social welfare.

Coffee was first introduced to Brazil in the early 18th century and currently has 2 million hectares of land.

Grow coffee, the main producing areas are Sul de Minas South Minas and Matas de

Minas Minas Southeast Mountain Forest region, Cerrado Syrador, Chapadas de

Minas Mausoleum in north-central Minas, Mogiana, Parana Parana

Province, Bahia Basiya province. There are both traditional varieties and varieties, such as bourbon,

Mondo Novo Mondonovo, Icatu Ikatu, Kaduai, Iapar,

Cultivated card Taiyi. These beans used to be treated with water, but more and more are used from

However, the purpose of drying coffee and half-sun coffee is to combine the different characteristics of beans.

As it turns out, the larger estates are used in every way.

(note: "PN method, or Pulp Natural, refers to the removal of the peel of coffee cherries after harvest."

Then direct solarization or drying is popular without fermentation and cleaning in the later stage.

In Brazil, in recent years, the honey treatment method that we like to talk about actually comes from Brazil's PN law.

Because we don't know how to translate this PN method, we directly call it "Brazilian peeling and tanning."

Law, this is a free translation.)

Flavor introduction: sweet fruit aroma, fruit acid charming / / baking degree: shallow baking-medium shallow baking

Flavor introduction: slight acid is not bitter, flavor balance / / baking degree: medium and shallow baking-medium baking

Flavor introduction: mellow, sweet and smooth / / baking degree: medium and deep baking-deep baking

The flavor trend of baking, in addition to showing the different characteristics of each bean species, the most important thing is the balance of taste and the persistence of sweet taste.

Coffee beans are natural agricultural products, and the flavor of coffee varies depending on the season, climate, brewing method and brewing time.

Roasting degree of coffee beans (shallow roasting, medium roasting, medium culture, medium deep culture, deep roasting):

Note: shallow baked cinnamon, medium shallow baked city, medium baked full city, medium deep cultured full city+

(in front of the second explosion), deep-baked dark roast

★ can be ground for customers (very fine, medium, medium and coarse):

Note: very fine (Italian coffee maker), fine (mocha pot), medium fine (siphon pot, ice drop), medium (drip pot, American coffee maker, hand flush),

Medium and coarse (French filter kettle)

Fineness 1:Espresso coffee machine

Medium fineness 2: plug wind pot, mocha pot

Medium 3: filter paper hand punching, flannel filter cloth hand punching

Medium roughness 4: French kettle, metal mesh filter