Brazilian Coffee Queen Manor Coffee Powder how to drink how to brew moderately roasted coffee beans hand-brewing parameters

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Brazil: São Paulo near São Sebastião da Grama

Fazenda Rainha

Regina Helena Mello de Carvalho Dias belongs to the Carvalho Dias family.

Yellow Bourbon, Yellow Bourbon

[Treatment method] Hand picking, then semi-sun treatment

[Origin] Brazilian Queen Manor (Morgiana) production area.

[Variety] Yellow Bourbon

[Altitude] 1400 - 1950m

[Treatment method] Half sun\sun

[Flavor] Sweet beans, clean, semi-sun will make her acid slightly bright but with sweet knot back to the best, some even have tropical fruit fragrance.

The beans were processed using Cerezada descascado (de-pulping), a natural honey-like process invented in Brazil, to round out the coffee's flavor, somewhere between washing and solarization. A small amount of water is used to remove the pulp and peel, and then the coffee is placed directly on the drying rack for drying, constantly turning to ensure that all coffee is exposed to sunlight, and then mechanically dried after a few days of drying to achieve the right moisture content.

The treated coffee beans are relatively stable in nature, can be stored for a long time, the water content is low, and the coffee beans are also relatively large, 98% of the beans can reach more than 16 mesh, and half can reach 18 mesh.

↑ Raw beans smell very rich fermented berry aroma

[Baking Analysis]

Raw beans have a solid texture and good flavor performance, with slight orange peel and spice flavor

Raw bean moisture content 9.9%

The moisture content of the beans is relatively low, which makes the beans have a strong heat absorption ability, so the baking plan is to enter the beans at 200 degrees, then speed up the dehydration with a small damper on high fire, and then open the stroke door and medium fire to allow the Maillard reaction after the dehydration stage is over. The time should not be too rapid, close to the end of the explosion.

After 4 times of baking, the best time was between 1 minute and 45-2 minutes after the first explosion. The taste has obvious sweetness, but it is not so boring sweet, with a light lemon aroma in the background. This aroma is more prominent in the wet stage, and the latter stage has obvious dark chocolate flavor. The overall feeling is relatively round, reflecting the overall Brazilian characteristics, but also lively.

550g of beans

[Cup Test]

Dry aroma: roasted hazelnut, cinnamon flavor

Moist aroma: slightly tropical fruit aromas, cream, sucrose

Delicate nutty, fruity, buttery peanut flavors on the palate

[Handwashing Record]:

[Reference]

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

[Flavor] Sweet beans, clean, semi-sun will make her acid slightly bright but with sweet knot back to the best, some even have tropical fruit fragrance, especially when brewing overflowing aroma, more people like. Sugar cane juice fresh sweet, black tea, soft fruit sweet, obvious nutty flavor, balanced and soft acidity, bitter slightly clean, rich chocolate aroma and nutty flavor, bright and refreshing taste, smooth and delicate taste.

Colombia Raw Bean Information:

Chinese Name: Colombia Donald Micro-Batch Smallholder Tin Card Coffee

Colombia Edgar Eladio Ossa, Microlot

Product specification: 227g

Coffee Country: Colombia

Coffee producing area: Huilan County

Coffee grade: EP, 17 mesh above

Treatment method: complete washing treatment

Roast Degree: Medium Roast (City Roast)

Colombia

05 |brewing analysis

Recommended cooking method: hand brewing

Abrasion: 4 (Fuji R440)

Water temperature: 88°C

V60 filter cup, 15 grams of coffee powder, water temperature 88 degrees, grind 4, water powder ratio close to 1:15

28 g water steams for 26s

Staging: water injection to 120ml, water cut off slowly to 230ml,

28-120-80, total time 1.40

Other suggestions for trickle-filtration extraction:

Normal pressure, recommended abrasiveness of 3.5-4/water temperature 90°C

Aile pressure, recommended 2.5 grind, water temperature 85°C

Hand washing: 3.5 grinding degree, water temperature 88°C

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