What are the flavor and taste characteristics of Brazilian coffee-Syrado coffee? Suitable roasting of Brazilian coffee

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What are the flavor and taste characteristics of Brazilian coffee-Syrado coffee? What is the suitable roasting degree of Brazilian coffee?

It has the aroma of melons and fruits and cardamom, and sometimes the fragrance of raw tomatoes.

The aroma rises with some citrus aromas, with silky acidity after warm and cold, accompanied by berries.

It's very sour and fascinating.

With its charming and acidic silky flavor, Brazilian Syracuse is still a favorite of sour coffee.

Delicious coffee that can't let go.

Brazil, located in the South American continent, produces about 40 million bags of coffee a year (accounting for about 30% of the global output), making it the first in the world.

The coffee-producing country of 15 percent. Coffee beans are mainly produced in five provinces-Parana and S ã o Paulo

(Sao Paulo), Minas (Minas Gerais), Espitos (Espirito Santo), Bashiya (Bahia).

The Syrador producing area is located in the "Hirado Prairie Gas", which covers an area of about 2 million square kilometers across eight provinces in central Brazil.

On the platform in the south of the waiting area; it is worth mentioning that this Hirado grassland is the largest tropical sparse in South America.

The tree steppe (or tropical mang plain) is rich in native plants and animals and has obvious climatic and ecological characteristics.

Different from the Amazon in northern Brazil.

The so-called Hirado coffee producing area (Cerrado Coffee Region) refers to the extension of the prairie into Minas province.

The area of the 1200m terrace at 850m above sea level is different from the one also located in Minas in terms of coffee producing areas.

Southern Minas (Sul De Minas).

The flat and open terrain of the prairie is especially suitable for setting up large manors here; coupled with the distinct dry and wet seasons and the cooler terraces

Because of the climate, the ripening time of coffee berries tends to be the same, so Syrador producing areas can be found in many producing areas of Brazil.

China is unique and can be called a choice of high-quality Brazilian beans.

This raw bean made from the sun has some green prairie and light strawberry aromas and acidity in the dry aroma.

Low but full-bodied with molasses sweetness, soft and delicate texture; when the coffee is getting cold, it is a mixture of bitter and sweet almond chocolate

And similar to blueberries and strawberries and other rich and long flavor, the complexity and elegance of the sun method can be said to be the combination of fiber.

A single product can savor its depth; adding espresso will also bring soft richness and richness.

It retains the unique aroma of drying and the beautiful appearance of water-washed beans. on average, although it is very mild, Brazilian Syracuse is still an unbearable sweet coffee.

(1) Brazilian beans are usually used as mamba or mixed beans. This time, they are baked with mixed beans and are expected to be baked in the middle. 190 degrees into beans. Control at 0800 degrees, the temperature is 161C, fire to 230C to incense, cool to 190C at 185C, 1030C to 199.5 °C, 1300C, 207C. (it takes 2 minutes and 30 seconds to explode to the next bean)

Originally wanted to burst 90 seconds and 210 degrees under the beans, but the time is up, the temperature has not yet arrived, to 2 minutes 30 seconds, look at the bean color check not much on the first beans.

Palate: very palatable, as for the acceptable taste of coffee, there is a little more sour flavor, a little sweetness, a little astringency, no bitterness, no great characteristics, no texture to drink, but high mellow thickness.

It turns out that this is the taste of the coffee I used to drink. Since I fell into the world of boutique coffee, I haven't had such uncharacteristic coffee for a long time. However, Brazilian spaghetti beans are very important.

(2) 12Compact 30 baking, expected to bake to medium to deep baking, with a caramel finish. It explodes at 185 degrees at 1000 and 218 degrees at 1300.

Palate: sour to scorched flavor, no miscellaneous taste, high alcohol thickness, a little astringent taste.

(3) bake at 5pm and roast at 190 degrees. 0800160 degrees, warming 210degrees to the end. An explosion of 1045196 degrees, beans under 1345222 degrees, uniform bean color, no oil.