Brazil Dalago sun coffee bean brewing plan to share _ how to make Brazilian hand-made coffee

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Country: Brazil (Brazil)

Producing area: South Minas (Sul de Minas)

Manor name: Darago Manor (Fazenda Da Lagoa)

Manor varieties: Acaia, Mundo Novo, Catuai, Yellow Icatu, Yellow Bourbon

Growth altitude: about 950m / kg 1200m

Grade: S17Universe 18

Certification: rainforest Alliance certification

Since last year, we have had different feelings about the boutique coffee beans produced in Brazil, from the earliest Hilado to the present Datra, Walk, Oria and so on. ..

Brazilian boutique coffee beans are becoming more and more unique, and this year we have also launched the newly arrived Fazenda Da Lagoa.

The main coffee producing areas in Brazil are Parana, Sao Paulo, Minas Gerais, Rio De Janeiro, Espirito Santo, Bahia and Pernambuco. The harvest period is about June to September, while it has been 75 years since it arrived at Fazenda Da Lagoa. It is located in Sul de Minas, South Minas, about 950m above sea level and 1200m above sea level. It has a history of 75 years. Fazenda Da Lagoa now has 220ha of acreage with an average annual yield of 8000MUR 12,000 bags and a virgin forest reserve of 600ha.

Cup test sharing

Dried incense: Rice incense, Chinese fir, drupe shell, cocoa, almonds

Wet fragrance: cream, chocolate sweet, sugar sweet

The most important feature of this Fazenda Lagoa in our cup test is that it has a good sense of sweetness. at the entrance, the overall Body is balanced and clean, the acidity is supple and the tongue has a good acidity, while the latter section is sweet with a touch of tobacco and Chinese fir aromas. it is a balanced Brazilian coffee bean.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Dala fruit in the sun]?

Qianjie Coffee hand Chong reference: weigh 15g [Dala fruit sun] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean grinder to scale 6A (standard sieve pass rate 50%), water temperature 88 degrees, kono/kalita filter cup extraction, recommended powder water ratio around 1:14.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 10 seconds, to the coffee to 210g, brewing coffee is finished.

| | Japanese ice hand flushing [Dalaguo sun] |

Qianjie coffee ice hand to make [Dala fruit sun] reference:

Brazilian coffee [Dara fruit in the sun], medium and deep roasted, BG bean grinder scale 5R (standard sieve pass rate 60%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 88 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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