How to make Brazilian sunburn bourbon chokra coffee beans by hand _ how to practice Brazilian hand coffee

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Brazilian San Antonio chocolate carat coffee beans

This is a coffee selected and purchased by Shiguang Co., Ltd., Japan. It is also the local sales champion of Shiguang trade, and it is a favorite coffee in the Japanese market. Every year, Shiguang's cup testers select batches of coffee with unique chocolate flavor from 20 cooperative estates in San Antonio, Brazil, named Chocolate. Persistent and intense nutty and chocolate aromas are regional flavors of chocolate carats. The use of medium-depth baking will also bring you a rich and sweet taste.

* Japan Shiguang Co., Ltd. is a 110-year-old food trader with professional quality control personnel and long-term cooperation of excellent coffee growers in major coffee producing areas to ensure a stable and high-quality coffee supply.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [sunburn bourbon chocolate] well?

Qianjie Coffee hand reference: weigh 15g [sun red bourbon 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 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 [Sun Red bourbon Chocolate]

Qianjie coffee ice hand flushing [sun red bourbon chocolate] reference:

Brazilian coffee [sun red bourbon chocolate], 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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