Brazilian boutique coffee Ipanema Manor Information introduction _ Ipanema Manor Coffee brewing Plan

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Brazilian Coffee / Ipanema Manor

Founded in 1969, Ipanema Manor in Brazil is an indicator Brazilian manor with more than 5500 hectares of land and 14 million coffee trees in 25 countries around the world.

As a founding member of the Brazilian Fine Coffee Association (BSCA) in 1991, sustainable development has always been part of Ipanema's philosophy and is committed to improving the natural environment and social programs and activities in the humanities.

In 2002, it passed the certification of EUREPGAP Code and UTZ Kapeh Code, as well as Rainforest Alliance, CSC, Fairtrade USA, C.A.F.E, AAA Ecolaboration and so on.

Fazenda Rio Verde, one of Ipanema's three estates, was founded in 1887 and is located in southeastern Brazil, straddling the heart of the Mantiqueira Mountain Mountains of Sao Paulo, Minas Gerais and Rio de Janeiro. Run by the Fernandes family at the time, it was bought by Ipanema in 2002 and is now the oldest Brazilian coffee plantation of its three estates.

From 1964 to 1992, manor operators invested heavily in the production of chicken manure, with a total of 81 henhouses. 136000 chickens produced 800000 kilograms of manure each year, a huge amount of fertilizer enough to supply more than half of the fertile soil needed for coffee growing areas each year. The manor, which covers an area of 1500 hectares, is also an area with quite pristine forest, and the Mandy Kaila Mountains have a pleasant climate and stable average winter precipitation, 1550mm.

The coffee on the manor is planted at an altitude of about 1000-1310 meters, surrounded by virgin woodlands, waterfalls, hot springs and mountain paths. In order to maintain the integrity of the forest, there are only 626 hectares for coffee cultivation, 167 hectares for other crops and up to 773 hectares for nature reserves.

At the beginning of the production season, Ipanema set out to conduct a more in-depth coffee planting test at "Fazenda Rio Verde" to see if there is a potential possibility to create higher quality coffee. If possible, hope to find out what conditions are sufficient to improve yield and quality.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Ipanema Manor]?

Qianjie Coffee hand reference: weigh 15g [Ipanema Manor] 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 Chong [Ipanema Manor]

Qianjie Coffee Ice hand [Ipanema Manor] reference:

Brazilian Coffee [Ipanema Manor], medium-deep roasting, 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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