How to taste hand-brewed coffee Brazil Santos _ Brazil Santos coffee how to taste good

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19th century Santos coffee

Santos Coffee is produced in the Brazilian city of Santos, which is the second largest seaport in Brazil and the largest coffee transport port in Brazil. This kind of coffee acid, sweet and bitter taste is relatively moderate, moderate concentration, slightly sour taste, special taste, is the best blending beans, known as the mainstay of coffee. At the beginning of the 19th century, coffee was grown all over the country, followed by a "coffee boom" that lasted for nearly a century. Taste Santos coffee, not only drink it, but also smell it.

Acidity (Acidity)

After the coffee is imported, the taste of leaving it on the tip of the tongue. The word "sour" looks eye-catching, but in fact, the original flavor and fresh vitality of coffee beans, like wine, are contained in its sour taste. The acidity of fresh coffee, with its fruity aroma, is like the natural acidity found in lemons, grapes, apples and other fruits. It tastes pleasant and fresh, and must be different from sour, another word used to describe expired coffee. The sour taste of Santos coffee is not strong, the taste is neutral and just right.

Texture (Body)

The sense of taste that lingers on the back of the tongue and mouth after sipping coffee. Santos coffee with mellow texture can bring strong taste shock even if the concentration of coffee powder is not high.

Aroma (Aroma)

Filled with the mellow aroma of Santos coffee walking in the air. From roasting, grinding to brewing, coffee beans try their best to release their fragrance at every stop of its long journey. Therefore, you might as well make good use of your sense of smell and experience this fragrant journey with Santos Coffee.

Flavor (Flavor)

Connect the above three to form a coffee impression. Santos Coffee is loved by many coffee lovers because of its moderate concentration and acidity, elegant taste, refreshing and harmonious flavor.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Santos]?

Qianjie Coffee hand Chong reference: weigh 15g [Santos] 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 [Santos] |

Qianjie coffee ice hand to make [Santos] reference:

Brazilian coffee [Santos], 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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