What's the taste of hand-made coffee in Santo Veloso, Brazil? how to make hand-made coffee in Santos?

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Brazilian Coffee-Minas Veroso Manor Red Fruit NY.2

Pick only fruits with 100% red ripeness

The estate is located in southeastern Brazil, in the heart of the state of Minas Gerais, one of the three major coffee producing areas, and has been producing coffee since the 19th century. Minas Gerais is famous for its professional cultivation, processing technology and high quality. At the same time, the high altitude of more than 1100 meters, the average annual temperature of more than 21 ℃, and the annual precipitation of 1800 Rose 2000mm provide a superior geographical environment and excellent climate for gourmet coffee. Due to the geographical location, the raw coffee beans in this area have a sweet and slightly sour taste, with a unique nutty aroma as a whole.

I chose the full-sun treatment of this Brazilian coffee bean in order to better release the fruit tone and wine fermentation aroma. Using light baking can release the tropical fruit tone I want and ensure the integrity of caramelization. Complete caramelization can give coffee a creamy nutty, almond flavor.

Personally highly recommended for girls to drink a coffee, beautiful name and fruit aroma, what is more rare is that the fruit picking has clear requirements for ripening, it needs 100% to reach the red fruit before picking, as bright as a ruby. Veloso flavor is understood to retain its soft acidity, nutty barley aroma, avoid overly heavy taste, and have a friendly temperament.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Chateau Santos Veloso]?

The front street coffee hand flush reference: weigh 15g [San dos Veloso 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 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 [San Dos Veloso Manor]

Front Street Coffee Ice hand [San dos Veloso Manor] reference:

Brazilian Coffee [Chateau Santos Veloso], 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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