How to brew Brazilian coffee?

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Brazilian sirado NY.2 yellow bourbon coffee

This Brazilian sirado yellow bourbon coffee bean is a great value for money and is perfect for consumers new to fine coffee. The heart of it is not mediocre, because it comes from a warm country, so rich and unrestrained, let people full of fragrance. It's a good entry-level coffee. Especially suitable for busy Xiaowen Qing, in the lazy afternoon, to match a book that has not been quiet to read, or enjoy a movie that has dragged on for a long time without patience.

About Bean

Beans: Yellow Bourbon Coffee

Yellow Bourbon is a variety of bourbon coffee, different from the general red coffee berry, Yellow Bourbon (Yellow Bourbon) because of its ripe coffee cherry showing golden yellow, endemic to Brazil.

♦ Origin: Xilado

Located in the southeast and coastal areas of Brazil, with an altitude of about 1000 meters, it has a flat plateau environment, unique soil, rich groundwater and other conditions. It is the oldest coffee producing area in Brazil with the best climatic conditions.

♦ Treatment method: sun exposure

Traditional sun treatment method, retain the integrity of natural alcohol flavor, aroma gentle, sweet better. (From left to right, green beans, light roast, medium light roast, medium roast)

▪ Baking: Medium baking

Syracuse Yellow Bourbon This bean has a grassy flavor when lightly roasted, but a bitter flavor when deeply roasted, making it suitable for medium roasting. Due to the increase in baking degree, the sour sweet feeling will be slightly weakened, and a caramel feeling will appear.

Bean evaluation

Appearance

Single appearance: round saturated, golden brown, matte oil-free;

Overall appearance: very tacitly maintain uniform size, color difference is not big.

Appearance Rating: âTM ¦ âTM ¦

▪ Grinding

Powder: Take 15 grams of coffee beans, medium and fine grinding, fine particles, white granulated sugar size, fine powder evenly dried

Dry aroma: freshly opened beans have a heavy aroma, grinding after careful smell will have a light nutty and caramel aroma.

Grind Rating: âTM ¥ âTM ¥

♦ Steaming

Water at 90° C, circle and pour coffee powder on filter paper.

Within 30s after water injection, coffee powder is "activated", so that coffee releases a large amount of carbon dioxide, and coffee powder will form a process of upward swelling.

Swell rating: âTM ¦ âTM ¦

▪ Water injection extraction

1. When the highest point of steam expansion slowly retracts, water is injected into the center at one time and slowly circles are drawn.

2. The ratio of water to powder is controlled at 1:15, and the total extraction time is completed within 2:30.

3. During hand flushing, the water flow should be stable, the speed should not be too fast, and the water should not completely exceed the coffee float.

4. Coffee after extraction, clear color

Wet aromas: floral, berry, nut, cream chocolate, syrup

Color rating: âTM ¦ âTM ¦

Wet Fragrance Rating: âTM ¦ âTM ¦

Typical flavors: Nutty, roasted hazelnut, roasted almond, dark chocolate, tar flavor

When in your mouth, let the coffee sit in your mouth for a few seconds before swallowing slowly. The overall taste is balanced, soft and slightly sour, with a mild sweetness, accompanied by sweet and soft fruit sweetness. A clear and full nutty finish reminiscent of roasted hazelnuts or almonds, with a strong and intriguing punch resistance; a weak and clean bitterness, with a rich dark chocolate aroma, a thick and long throat, and a complex and charming flavor.

▪ Professional cup test reference

1. Fragrance: Nutty aroma, creamy and chocolate sweet, rich layers;

2. Aroma: floral, berry, nut, cream chocolate, syrup

3. Acidity: After entering the mouth, it feels soft and elegant fruit acid flavor;

4. Body: mellow, smooth, durable, mild and round;

5. Aftertaste: Thick, long cashew nuts with a warm, sweet finish.

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