Brazilian California Manor Obata Obata Coffee handmade course _ is Obata good?

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In 1729, Brazilian coffee was introduced into Brazil from the French colony of French Guiana, which began its unstoppable development.

Brazilian coffee has good soil conditions, but it is mostly in plain areas, without the high altitude and hilly terrain of many coffee producing areas, so it tastes relatively mild and comfortable, and for many coffee consumers, Brazilian coffee is more acceptable.

In addition to Brazilian coffee, which is easily accepted, it firmly occupies the first place in the world in terms of output. Brazilian coffee is an essential blend for many espresso. At the same time, the half-sun and half-water treatment of Brazilian coffee has firmly raised the quality and flavor of the coffee to a higher level.

At present, Brazilian coffee is more focused on boutique coffee. For example, in today's article, California Manor in Parana, Brazil, adopts the method of water washing and fermentation control. After washing, wet fermentation is purified by L7 special yeast in a concrete container, thus showing a unique cream taste and nutty finish, while a balance of sour and bitter, as well as a light fruit acid flavor. Make you feel a chic cup of Brazilian coffee.

Brazilian Coffee California Manor Coffee beans Information

Origin: Norte Pioneiro do Paran á, Brazil

Altitude: 1100 m

Bean seed: Obata (a hybrid from Peru and Southeast Asia)

Processing method: washing method

Acidity: low alcohol: medium

Caption: aromas of caramel and chocolate with a nutty finish

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [California Manor Obata]?

Front Street Coffee hand reference: weigh 15g of [California Manor Obata] 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 of 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 Chong [Obata, California Manor]

Front Street Coffee Ice hand [California Manor Obata] reference:

Brazilian Coffee [Obata, California Manor], 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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