How to make Kaddura Coffee in Brazilian Clone Bo Manor _ how to cool Brazilian hand Coffee

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Brazilian Coffee-Clonbo Manor Kaddura-Solar

As the name implies, coffee cherries are dried in the sun, but before drying, you need to pour them into a large tank to distinguish between floating beans and sunken beans, because substances such as underdeveloped small fruits, overripe rotten fruits, damaged fruits and branches and leaves float on the water. Then pick up the ripe and full fruits sunk under the water and spread them on the drying bed to dry naturally. The water content of coffee beans in the fruit can be reduced to about 12% in about 2-4 weeks, and then shelled with a shelling machine.

Sun-dried beans will absorb fructose essence in the drying process, rich fruit aroma, heavy sweet feeling, alcohol thickness is better than water washing and semi-washing (wet planing method).

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Clone Bo Manor Kaddura] well?

Qianjie Coffee hand Chong reference: weigh 15g [Clone Wave Manor Kaddura] coffee powder, pour into the 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 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 [Clone Bo Manor Kaddura]

Qianjie Coffee Ice hand [Clone Bo Manor Kaddura] reference:

Brazilian Coffee [Clone Bo Manor Kaddura], 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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