Brazil Hirado bourbon how to make dripping coffee by hand how to brew Brazilian coffee maker how to use the pot

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Name: Brazilian Syracuse

Origin: Brazil

Producing area: Cerrado

Coffee bean species: bourbon species

Planting altitude: 900m-1000 m

Treatment method: natural drying with pulp

Coffee grade: NY2

Baking degree: medium depth

Ratio of water temperature to powder: 90-95 ℃ / 1:15-20

ICARE level: boutique

Flavor characteristics:

Brazilian coffee beans from the Brazilian boutique region of Syracuse, Minas, use the most traditional method of natural drying of pulp, which gives Syrador a rich flavor, slightly sweet with chocolate flavor and imperceptible lemon fruit flavor. The baking depth at the beginning of the second explosion maximizes the nutty flavor of Syrador. Known as the most "balanced" coffee!

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Syrador bourbon]?

Qianjie Coffee hand reference: weigh 15g [Hiladot bourbon] 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 punch [Syrador bourbon]

Qianjie coffee ice hand to make [Syrador bourbon] reference:

Brazilian coffee [Syrador bourbon], 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).

END