How to adjust the scale of bourbon coffee in Mandy Kaila Villa, Brazil? what if the coffee is cold?

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

Located in the southern state of Minas, Brazil, the Mantiqueira Mandicera region, which consists of 25 cities, has been famous for producing high-quality Brazilian coffee for more than a century.

In 2011, Mandy Kella area received geographical indication protection label certification. The Lighthouse Manor and the San Taoxing River Manor are both from the Mandy Kaila area, which is a relatively large manor in this area. There are also a lot of small farmers scattered around, small farmers do not have independent post-processing capacity, they will be mixed in the treatment plant, and finally carry on the batch number according to the cup evaluation standard, and reach the boutique coffee scoring standard. will be labeled Mandy Kaila producing area name, marked with geographical indications protection label sales or export. For example: Brazil Mandy Kaila in the sun 64 minutes.

The winner of the Brazilian Fine Coffee Super Cup Competition, the high-quality coffee producing area Mantiqueira de Minas, in order to promote the outstanding popularity of the region and let consumers know the producers, the identification marks of the farms and quality labels to be produced in the competition are put forward to ensure the high quality coffee in the Mandy Kaila mine. It demonstrates the sensory properties of the coffee produced in the designated area and the unique flavor found only in the Mandy Kaila mine (Mantiqueira de Minas). In this project, experience has proved that bakers will use these resumes. Through the code, the roaster can use the online system to trace the local coffee production, and he will find the story of the producer and the details of how to produce it.

The Mandy Kella region already has a certificate of origin and quality, and ensures that locally produced coffee has taken another big step forward. "the resume of origin is a new trend. Every day, more and more people want to know the story of their food consumption. Looking for information about the source of use, they want to know who produced it, what is its story, the climate of the region and how it affects the quality of the product. For baristas, this is an important element that divides production and marketing. Through our logo, we can let consumers know the source of coffee beans and quality assurance certificate, which is to help consumers discover the Mandy Kaila mine. In addition, we share our secular traditions, our producers' rare and amazing coffee enthusiasm. The resume of origin can help bakers strive for excellence, the market competition is becoming increasingly fierce, product value-added and the creation of their own brands are now in progress.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Mandi Kaila Manor sunburn bourbon]?

Qianjie Coffee hand reference: weigh 15g of [Mandy Kaila Manor Sun bourbon] coffee powder, pour into a grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill to scale 6A (standard sieve pass rate of 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 Flushing [Mandy Kaila Manor Sun Bourbon]

Front Street Coffee Ice hand [Mandy Kaila Manor sunburn bourbon] reference:

Brazilian coffee [Mandi Kaila Manor sunburn 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