Brasilia Manor Red Kadu Love Coffee beans how to make coffee by hand

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

NO.2 washed Brazilian coffee

A warm coffee with both sweet and chocolate flavor

THE FARM

If Ethiopia is the world's largest Arabica gene warehouse, Brazil is the world's largest center for Arabica variety improvement and innovation. Kaduai, a hybrid of New World and Kaddura, is a second-generation hybrid discovered by the Brazilian Agricultural Research Institute. It inherits the advantages of Kaddura's low stature and corrects the shortcomings of the new world; it also makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. Kaduai also has the difference between red fruit and yellow fruit, and red fruit wins more often than yellow fruit. This time we chose Red Kaduai, which is produced in Basiliao Manor. Although it is not a famous manor, it does not prevent it from giving birth to this high-quality Brazilian coffee, which is very clean and has an outstanding flavor, which is worth tasting.

THE COFFEE

Origin: Sitio Bateia Farm

Bean seed: red Kaduai

Altitude: 870-1000Meters

Treatment: washing

Baking degree: moderate baking

Overall tonality: mellow acidity

Flavor description: dark chocolate, caramel, cinnamon

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Sileo Manor Red Kaduai] well?

Qianjie Coffee hand reference: weigh 15g [Silio Manor Red Kaduai] 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 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 [Xiliao Manor Red Kaduai]

Qianjie Coffee Ice hand [Xiliao Manor Red Kaduai] reference:

Brazilian coffee [Silio Manor Red Kaduai], 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