Smooth taste and balanced flavor-the flavor and taste of Brazilian Santos coffee? Is the hand good to drink?

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Smooth taste and balanced flavor-the flavor and taste of Brazilian Santos coffee? Is the hand good to drink?

Brazil is the world's largest coffee producer and exporter, accounting for about half of all world production, while Brazilian Santos coffee is the representative of Brazilian coffee. "Santos" comes from the name of the port where coffee is shipped. The best quality coffee grown in the valley around the state of Sao Paulo is concentrated in the port of Santos, which represents the brand of high-quality coffee in Brazil. For Brazilian Santos coffee, there are no outstanding advantages, but there are no obvious shortcomings, adhere to the golden mean. This coffee has a mild and smooth taste, low acidity, moderate mellow and a hint of sweetness. These flavors are mixed together, and if you want to distinguish them one by one, it is the best test for the taste buds, which is why many Brazilian Santos fans love this kind of coffee.

Among the Brazilian coffee, Santos coffee is the most valued and famous one. It is like a friend who is low-key in appearance, indifferent in appearance, passionate in heart and full of wisdom. It may not bring you a strong feeling, but it seems to be by your side when you need it. Brazilian coffee is graded in proportion to defects and is classified as NY2-NY8,NY1 (NO1) stands for zero defect, but this bean does not exist. NY2 (NO2) is the highest grade coffee bean in Brazil.

Soft but intense aromas, chocolate palate, marked vanilla sweetness, balanced acidity and thick Body, with a lingering finish. People who like Brazilian Santos coffee seem to regard it as an implied friend. Although it does not give you strong enthusiasm, it seems to have no land, and will always be by your side when people need help most. Brazilian Santos coffee has a long aftertaste!

Brazilian Santos coffee is exported from the port of Santos in Sao Paulo state and is the highest grade of Brazilian coffee. Large-grained, light green or yellowish beans with brown cracks in the middle, and beans are mostly treated in the sun. Almost all of them are used for blending, with high aroma, suitable bitterness, as well as sour taste of high-grade products, and can be drunk directly. Since ancient times, it has been a necessity of blended coffee and is familiar to the public.

Brazil, which can be called the "coffee continent", is the world's largest coffee producer and exporter, accounting for about 1% of the world's total output. It is especially famous for Brazil's Brazil Santos, which is exported from Santos Port in Sao Paulo. The raw beans are large, light green or yellowish.

Brazilian Santos, with a mild flavor, is suitable for those who first come into contact with coffee and can drink a touch of sweetness without adding sugar. Acidity and bitterness can be mixed by baking, and it is often used as the base for blending mixed coffee or mamba or Mamba coffee.

Origin: Brazil

Country: Brazil Brazil

Producing area: Santos Santos

Species: bourbon

Grade: NY 2 17 Compact 18 items

Treatment: Natural solarization

Flavor: is afraid of sour taste of your best choice, do not need to add sugar to drink a touch of sweetness, and with a little creamy aroma, smooth taste after the entrance is not bitter, extremely warm and smooth. Meticulous aroma, comfortable and mild flavor, suitable for those who are new to coffee to try to drink. Her taste is neutral, fragrant, no irritating acidity, smooth, slightly bitter, lemon, sweet chocolate and nutty aromas, long-lasting, neutral coffee. Low acidity coffee, smooth and refreshing taste, well balanced as a whole

Qianjie recommended cooking method: hand flushing

Degree of grinding: 3.5 (Japanese little Fuji R440)

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5, powder / water ratio 1:15

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g powder ratio: 1:15, 15g powder, 25g water injection for 25s steaming for 25s, second injection to 120g water cut off, waiting for powder bed water to reach half and then water injection, slow water injection until 225g water, extraction time about 2:00