How is it best to drink hand-made coffee in Hai Hu Manor, Brazil? how to make Brazilian coffee in a hand-made coffee pot?

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Brazilian Coffee-Sea Lake Manor Sun

Da Lagoa Manor, from Minas, Brazil, is located at 1100m above sea level.

The Sea Lake Manor in Brazil uses the most traditional sun drying (non-dryer drying) to provide higher sweetness than washed beans and complex aromas from natural fermentation. This coffee has the most valued softness in Brazil's traditional rating system, with outstanding nutty and chocolate aftertaste and excellent cleanliness. It is a coffee that is not prominent but very palatable.

The coffee is mellow and has a melodious aftertaste, which makes it refreshing and unforgettable for a long time.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [sea and lake manor sun] well?

Qianjie Coffee hand reference: weigh 15g of [Haihu Manor Sun] 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 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 [Hai Hu Manor Sunshine]

Qianjie coffee ice hand to make [sea and lake manor sun] reference:

Brazilian coffee [sea and lake manor sun], medium and 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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