What are the brands of Brazilian coffee roasted directly / BRAZIL CERRADO

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In-depth understanding of the grade of Brazilian coffee beans in Brazil, the largest coffee producer in the world.

This time, I not only play hand-made coffee, but also play "roasting coffee beans".

During the Lunar New year, when others receive red envelopes, I receive gifts: a hand coffee pot with a bag of washed coffee beans from Brazil Cerrado! That's right! This is the new goal of coffee roasters in 2017: coffee roasting!

In fact, the birth of the new goal is very accidental. Without a schedule, it is just drinking coffee for such a long time. The taste buds unconsciously become picky and unaware of themselves, until one day they drink a single product of filtered coffee brewed by a store. The taste is insipid, only boring and bitter, thinking: "is this coffee?" What exactly did I drink? (looking at the price list) (eyes dead) "then stop the desire to visit the Cambridge coffee shop for a while and think, then continue to learn" coffee roasting ".

Brazil has always been the country with the largest output of coffee beans, with a total annual output of about 2.7 million metric tons, accounting for 1/3 of the world's total coffee production (you can see that we drink so much coffee in a year). Brazilian coffee is concentrated in the central and southern parts of the country. the planting area is generally flat, with coffee gardens at 1000 meters above sea level, especially semi-mechanized harvesting of mature and immature coffee beans, so it is not a boutique coffee.

However, in the southern Brazilian Minas province of Syracuse (Cerrado Region, Minas Gerais) is also a high-quality coffee beans, Syrador coffee growing areas in the altitude of about 1000 meters, fertile soil, rich in minerals, and coffee beans are mostly washed or semi-washed, the flavor is more delicate, clean, especially the tail rhyme has a unique Xuanmi tea, but also have the opportunity to taste nutty sweet or milk, is a very interesting coffee beans.

[drink coffee with the baker]

Out-of-the-box text (initial baking experience): follow the instructions.

48 hours after raising beans, the first hand flush (water temperature 92 °C): coffee beans are full of strong nutty and berry aroma, steaming expansion Radian is amazing, worthy of home-baked fresh coffee beans XD entrance strong acidity flavor (note: too early beans, need to extend the baking time), the tail rhyme really has black rice tea, cool about 40 °C to taste, there is a sweet flavor of milk tea! The second hand flush (fine-tuning the water temperature 90 °C): the entrance fruit acid flavor is strong, but not irritating, the tail rhyme Xuanmi tea is strong, drink too happy, super sense of achievement, completely forgot to cool and taste XD

The second baking: after heating the hand-shaking pot and putting in the raw beans, you can see the silver skin falling off in about four minutes, and you can hear the blasting waves of the first coffee bean in eight minutes, followed by a dense explosion. Because you love the sour taste, you end up with the beans.

After 72 hours of cultivation, the first hand flushing (water temperature 85 °C): the entrance fruit acid flavor is obvious, the tail rhyme of Xuanmi tea is obvious, but the overall taste is insipid. The second hand flush (fine-tuning water temperature 90 °C): the fruit acid flavor is shallow, the end rhyme Xuanmi tea fragrance is strong.

The third baking: heat the hand pot, put in the raw beans, and the silver skin falls off in about three minutes, so pour out all the coffee beans, remove most of the silver skins (the process is about two minutes), heat the hand pot, and continue to bake the coffee beans. About 10 minutes to hear the first coffee bean wave explosion, after the end of the dense explosion, turn off the fire, continue to shake for about one minute, and drop the beans.

After 72 hours of cultivation, the first hand flushing (water temperature 88 °C, using filter paper and filter cup): coffee beans are full of nutty flavor, but also with unfamiliar spice flavor (I think the edible spice flavor of Southeast Asia), steaming and swelling effect is obvious, smell is also sour, the entrance has citrus sour taste, not irritating, very smooth, the tail rhyme with sweet taste, wow-really delicious!

[notes] hand punching tools: stainless steel environmental protection filter, thin mouth hand punching pot, the ratio of coffee powder to water is 10g 140ml, and the steaming time is 30sec.

[notes] the second baking is not ideal. It is speculated that the heat release rate in the back part of the baked beans is too fast and the temperature is too high, resulting in excessive baking of coffee beans, losing the aroma of fruit and flowers, especially the overall insipid taste. Be sure to correct the baking method.

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