Classification of Brazilian coffee beans | Brazilian Santos Stictly Soft extreme temperature and No.2 coffee naming

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

Brazilian coffee bean grading | Brazilian Santos Stictly Soft extreme temperature and No.2 coffee naming?

Brazil is the world's largest coffee producer, accounting for 1/3 of the global consumption of all grades and types of coffee, and occupies a place in the global coffee market. Although Brazil faces several times higher natural disasters than other regions, it has enough acreage to make up for it. There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees. One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2--NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated. From cheap instant coffee to boutique grade manor beans. Restricted by the natural environment, Brazil's coffee grows at a lower height than its neighbors, only about 600,000,1200 meters above sea level, so it has developed its own ranking. The Soft in the name does not mean that the beans are soft and hard, but that the flavor is mild and supple.

Generally, when you buy Brazilian coffee beans, you will see a description like this: Brazil Santos No.2, No. 19 sieve, very gentle. This is because Brazilian coffee beans are evaluated comprehensively by three methods: defective bean proportion, sieve screen and taste test. The above description is understood as follows:

Brazil-name of the producing country

Santos-export port

2Mel-indicates the grading method for the number of defective beans mixed into, No.2 is the highest grade, and No.8 is the lowest limit of output sales specifications.

Sieve No. 19-indicates that the size of the beans is too small. Brazil means 12-20, and the larger the number, the bigger the particles. "19" means beans that pass through a 54 mm hole mesh. However, this grading method is limited to flat beans, and round beans should be graded with a special oval mesh (8-13).

Extremely mild-indicates the grading of the cup test, extremely mild and the highest.

Here I can also simply popularize the Brazilian cup test grade. From high to low, respectively, Stictly Soft, Soft, Softish, Hard, Riada, Rio, Rio Zona,Hard, including a lower grade, can be regarded as commercial beans.

Level 1: very gentle

Level 2: mild

Level 3: slightly mild

Level 4: difficult

Grade 5: light iodine flavor

Grade 6: strong smell of iodine

The reason why Brazil adopts such a complex method of quality classification is mainly because the production area is too large and produces too many beans.

Qianjie recommended cooking: [V60 hand]

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.