Brazilian Tango Manor how to grind coarse beans in half-day hand-made coffee _ how to play Brazilian hand-made coffee

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

Brazilian Coffee COE International Competition:

The international third place in the half-sun treatment group

Tango Manor (Sitio Tanque)-Farmer: Merce Jordan Araujo Silva

International judges' flavor description:

BlackBerry, lime, chocolate, caramel, Cabernet grape, apple, jasmine, pineapple, peach, Sugar cane juice, cinnamon

History of the estate:

The third winner was Merce Jordan Araujo Silva, who bought the farm by Jordan's father. Some coffee trees had been planted long before Jordan took over, but they were already a very old plantation that needed further management and repair to produce high-quality coffee, so Jordan renovated the farm's irrigation system. Now the coffee trees planted on the farm are very strong, and the quality of the harvested coffee fruit is also very high quality.

Coffee processing system at Jordan Farm:

When the coffee fruit is harvested, the floating fruit removal step is carried out first, and then the peel is removed. The peeling machine can also remove immature fresh fruit. After the peel is removed, the coffee seeds are laid out on the drying table and dried. After drying, enter the sheepskin shell removal machine. Finally, the raw coffee beans are packed in sacks.

Pay attention to quality

Good coffee quality requires patience and hard work. First of all, during the harvest period, the fresh coffee fruit is picked in the most mature state. After the peel is removed, the coffee seeds will be turned several times a day during drying to prevent excessive fermentation. In addition, coffee processing workers need to avoid using perfume or grease to contaminate raw coffee beans.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [tango manor half-sun]?

Qianjie Coffee hand reference: weigh 15g [Tango Manor half Sun] 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 Chong [Tango Manor half Sun]

Qianjie coffee ice hand brewing [tango manor half-sun] reference:

Brazilian coffee [tango manor half sun], 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