A brief introduction to the tutorial on how to make Brazilian Coffee beans by hand

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Brazilian Coffee-Chocolate

◆ Chinese name: Brazilian Chocolate

English name of ◆: Brazil Chocola

◆ coffee producing area: Minas Gerais, Brazil

◆ Coffee Grade: NO.2 (17-18 mesh)

Introduction to ◆ Coffee: there is no No.1 in the Brazilian coffee grade because they think No.1 means flawless, which is impossible. So No.2 is their best.

While Brazil is famous for its football, carnival, samba and barbecue, it is also famous as a "coffee kingdom". It is the world's largest coffee producer and exporter, accounting for about half of all world production, especially the high-quality boutique coffee produced in Minas Gerais. Chokra is the representative of Brazilian high-quality coffee.

Brazilian Chocolate: Brazilian Chocolate feels like dark chocolate with nuts. If cooked properly, this chocolate carat may feel the best black flavor the next day after baking.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Sun Chocolate] well?

Qianjie Coffee hand reference: weigh 15g [Sun Chocolate] 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 flush [sunny chocolate carat] |

Qianjie coffee ice hand to make [sun chocolate carat] reference:

Brazilian Coffee [Sun Chocolate], medium-deep roasting, 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).

END