Introduction of San Antonio Chocolate producing area in Brazil _ hand-made Coffee Ginseng in San Antonio, Brazil

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Beans: Brazilian Coffee San Antonio Chocolate

Production area information: San Antonio / Mundo Novo & Catuai / 1100 meters

Treatment: sun / deep baking

Degree of grinding: 4

Powder / water ratio: 1:15

Water temperature: 85 degrees

Filter cup: kalita 101

Time: 2 minutes 8 seconds

Flavor description: nut cocoa cream

Experience:

I haven't used kalita copper pot for a long time, so I feel a little rusty. However, when steaming, it is found that this thicker flow is more conducive to the full contact of deep-baked beans with water to promote exhaust. Just like I now think that kono and kalita fan-shaped filter cups are more suitable for hand-drawn deep baked beans to create mellow thickness and full flavor.

Sure enough, after this cup, the flavor concentration increased a lot, and the alcohol thickness also increased. The process of swallowing from the back of the jaw is full of dark chocolate. At this point, it suddenly occurred to me that kono may have a better aroma performance than kono, but the kalita fan filter cup is more focused on taste experience.

Drink to medium temperature, feel that if this rush is slightly thicker, the bitterness can be softened a little bit. After all, launching is much slower than V60. However, the middle and rear part of the entrance is more sweet, especially the tail part, the rear jaw exudes a long-lasting cocoa aroma, but the skin feels fresh and sweet.

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