Flavor and taste characteristics of Brazilian coffee beans in different producing areas describe how Brazilian red bourbon coffee varieties are cooked and tasted well

Brazil, as a large coffee producer and the second largest coffee consumer in the world (the first is the United States), Brazilian coffee beans will affect coffee prices around the world, especially due to the impact of the COVID-19 epidemic, the harvest of Brazilian coffee has slowed down for a time, coupled with the tight shipping schedule, Arabica coffee futures have soared all the way.

Qianjie believes that the biggest feature of Brazilian coffee beans is high yield and stable flavor. This is inseparable from the flat plateau terrain of Brazil and can be mechanized. Brazil's common coffee cultivation is not high, about 1000 meters, it is difficult to rank in the ranks of boutique coffee. Therefore, it is often exported as a commodity.

But there is no shortage of boutique estates in Brazil, which, unlike big farms, pursue the flavor of coffee. As the country of origin of COE, Brazil pays attention to both the quality and quantity of coffee. The only two Brazilian coffee beans on Qianjie correspond to these two hands, one is the coffee bean that represents the flavor of Brazil's basic producing area-Syrador coffee bean, and the other is the coffee bean of Queen's Manor Yellow Bourbon, which represents the boutique manor.

Hilado coffee beans are on the shelves as a series of rations beans in Qianjie. The original purpose of Qianjie to launch the rations bean series is to enable more friends who want to come into contact with coffee to drink coffee from various special producing areas at a relatively low price. therefore, Qianjie is looking for coffee beans from all over the world with local flavor, and the flavor of these beans must be high quality, and the price must be close to the people.

Hilado is a large Arabica coffee producing area with good quality in Brazil, where the land is flat and the elevation is about 1000m. It is the most advanced mechanized planting area in Brazil, mainly growing red bourbon coffee. Red bourbon coffee is a pure and ancient Arabica coffee, which shows solid taste, high-quality acidity and red wine-like aroma. In the treatment, the Hilado producing area adopted the half-sun treatment method according to local conditions, which greatly reduced the defect rate and improved the overall coffee quality. So we can drink in this coffee bean very clean taste, chocolate and peanut flavor, the finish is caramel-like aroma.

Another Brazilian coffee bean in Qianjie comes from the famous COE award-winning manor-Queen Manor, which is located in the Morgiana producing area, which is mainly composed of small and medium-sized self-employed estates, mainly producing high-quality and good flavor coffee. The queen's manor also sells yellow bourbon coffee, which accounts for 30% of the annual output. Yellow bourbon is a variety of red bourbon, named because the fruit appears yellow after ripening. Yellow bourbon has better fruit acidity and aroma than red bourbon in flavor.

This coffee bean queen manor uses exquisite sun treatment, which, unlike in Brazil, uses the standards of boutique estates and is strict in terms of the dryness and management process of coffee beans. When we drink this coffee, we will feel the very high sugar sugar and the balanced flavor of dark chocolate and nuts.

Brazilian coffee bean grade

Brazil is relatively low in altitude among many coffee-growing countries in Central and South America, so Brazil does not emphasize hard beans that can only be grown at high elevations, as in other countries such as Colombia. Instead, Brazilian coffee beans are graded according to particle size, defect rate, cup score and flavor. Flavor grades: from high to low, Strictly Soft is very supple, Soft is very supple, Softish is a little supple, Hardish is not palatable, Rioy iodine choking taste. Classification of defect rate: according to the number of defective beans, 6 defective beans are NY.2 for every 300g raw beans. Completely flawless beans can become NY.1, while completely flawless beans are rare and unable to maintain a certain supply, so among the raw beans in Brazil, the best is NY.2.

Types

Number of defective beans (per 300 grams)

NY.2

six

NY.2/3

nine

NY.3

thirteen

NY.3/4

twenty-one

NY.4

thirty

NY.4/5

forty-five

NY.5

sixty

NY.5/6

> 60

Cup test quality classification: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common. Particle size classification: in Brazil, the largest number of coffee beans is 19 mesh, but the yield is not much, so 17 mesh, 18 mesh is the highest grade.

Types

Quality

NY.2

17-18 mesh FC

NY.2/3

14-16 mesh FC

NY.3/4

DD Quality

NY.4/5

14-16 mesh GC

Qianjie coffee roasting suggestion Qianjie believes that Brazilian coffee beans have the characteristics of balanced taste in South America, so moderate roasting is used for Brazilian coffee beans, the caramelization reaction is appropriately prolonged in the repeater, and the acid substance is maximized into sweetness. in the baking process, the firepower is adjusted slightly and the temperature rises slowly, so that the color value of the coffee bean is similar to that of the bean core to ensure the balance.

Suggestion on brewing coffee in Qianjie

Cooking parameters: use Kono filter cup, 88 ℃ water temperature, 15g powder, 1:15 powder / water ratio, medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%)

Deep-roasted Brazilian coffee beans to highlight the mellow taste of coffee, Qianjie coffee will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. Because of its few ribs and located at the low end, the filter paper can be attached to the filter cup to achieve the effect of limiting air flow, so as to slow down the flow speed and increase the contact time of gouache.

The water temperature is 88 ℃, which can be regarded as a lower cooking temperature, which can avoid excessive extraction of miscellaneous flavor of coffee beans in the cooking process, because the deeper the roasting degree of coffee beans is, the more miscellaneous smell will increase.

The method of brewing coffee in the front street

Using segmented extraction, 30 grams of water was steamed for 30 seconds, small water was injected around the circle to 125 grams, and when the water level was about to be exposed to the powder bed, the water injection was stopped to 225 grams, and the extraction time was 2 minutes. Try to keep the cooking methods of the two beans as consistent as possible.

Description of the characteristics of Brazilian coffee beans

Brazilian Queen's Manor Coffee beans: chocolate and nuts are obvious, with floral and spicy aromas, caramel sweetness, Pu'er tea aftertaste, the overall taste is mellow and smooth, the flavor is balanced.

Brazilian Hilado coffee beans: the entrance has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part shows obvious dark chocolate flavor, the overall feeling is more round

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925