How to handle round bean coffee with Brazilian yellow bourbon honey? how to treat yellow wave by hand?

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Treatment of yellow bourbon near the mountain

Origin: Brazil Sul de Minas South Minas

Manor: Cafe dasVertentes Hillside Manor

Treatment: honey treatment

Number of items: 15 +

Score reference: 84 points

Altitude: 1200 m

Flavor description: tropical fruit, citrus, chocolate, nuts, mellow, clean

About yellow bourbon (Yellow Bourbon)

The bourbon species, native to Bourbon Island in the Indian Ocean (now known as Reunion Island), is a mutant Arabica species that belongs to the same pure lineage as the iron pickup.

Generally speaking, bourbon changes from green to yellow and then to red when it matures, while yellow bourbon only stays in yellow, and grows at an altitude of 900m to 1900 m.

In addition to yellow bourbon, there are red bourbon, orange bourbon and so on, and a rare pink bourbon variety has been cultivated in the past two years. Relatively speaking, the output of yellow bourbon is relatively low, but the quality is better. At present, most of the yellow bourbon in Brazil and El Salvador are found in China.

About the hillside manor

Located in the concentrated belt of Brazilian coffee plantations, Brazilian Hillside Manor is an outstanding representative of many coffee farms in South Minas and a member of the Brazilian Fine Coffee Association BSCA.

Founded in 1824 in the 19th century, the manor began to grow coffee in 1864. Over the past three centuries, it has been passed down and cultivated by seven generations, constantly improving quality, expanding exports and buying land.

The core area of the manor covers an area of more than 1200 hectares, of which about 400 hectares grow very high-quality coffee at an altitude of 905-1160 meters. The unique climate and geographical environment have created the natural boutique coffee beans in the hillside manor.

The coffee beans produced by the manor cover many Brazilian characteristics, such as Mundo novo, Acai á, Catuca í, Bourbon,Icatu and so on. The treatment method is mainly semi-washing and sun-drying, taking into account the soft sweet chocolate taste and fruity sour taste, and no matter what kind of treatment, the extremely high mellow thickness is the characteristic of the manor. As such a large-scale manor, it is a gift from nature to stably maintain such a mellow flavor of sauce.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [yellow bourbon honey treated round beans]?

Qianjie Coffee hand Chong reference: weigh 15g [yellow bourbon honey processed round beans] coffee powder, pour into a 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 [yellow bourbon honey treated round beans] |

Qianjie coffee ice hand rinse [yellow bourbon honey treated round beans] reference:

Brazilian coffee [yellow bourbon honey treated round beans], 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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