UCC Yushi Brazil Santos NO.2 Coffee is good _ UCC handmade Coffee beans recommended

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[Brazilian Coffee Santos No.2 Red bourbon]

Brazilian Santos No.2 is a typical bean of Brazilian coffee, but this time the red bourbon and yellow bourbon are both precious and popular varieties.

The taste does not have the strong personality of yellow bourbon, but it is mellow, elegant sour and sweet, and it is said to be a balanced coffee that is said to be alone and easy to drink.

It is not only straight but also has the responsibility to introduce the taste of other coffee as a basis for matching use, which is expected to be excellent in the future.

Santos is the port city of S ã o Paulo. The name of coffee beans tends to be named after the shipping terminal. No2 is the evaluation value of rating criteria. Coffee beans that are inferior to coffee beans, unripe beans or moth-eaten beans are received as impurities that have nothing to do with mixtures. The rating to No2--No6 is determined by the order of things that are less mixed. The fact that No1's rating does not have the state of the mixture at all is not impossible.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Santos NO.2]?

Qianjie Coffee hand reference: weigh 15g [Santos NO.2] 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 NO.2] |

Front Street Coffee Ice hand [Santos NO.2] reference:

Brazilian coffee [Santos NO.2], 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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