What about the temperature of coffee made by the hand in Ipanema, Brazil? how to make coffee by hand in Brazil

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Brazilian Coffee-Brasil Ipanema Estate of Ipanema Manor

Brazilian Coffee-Ipanema Manor, founded in 1969, specializes in the production of high-quality Brazilian boutique coffee with traceability (Traceability), with highly modern coffee processing facilities and strict quality control. Ipanema currently has 5500 hectares of plantable land, scattered in three historic coffee farms Conquistar, Capoeirinha and Rio Verde, all located in the most famous Sul de Minas region of Brazil. At the beginning of its establishment, Ipanema worked with senior Brazilian agricultural experts to analyze the soil, climate, altitude and geological characteristics of these three regions, and produced today's high-quality boutique coffee after more than 40 years of planting experience.

In addition to coffee cultivation, sustainable management (Sustainable) is Ipanema's commitment to consumers through cooperation with agronomic scientists to seek a better operation model for coffee and ecology, of which 1200 hectares are reserved for ecological sustainable development. Through these efforts, Ipanema obtained UTZ certification in 2002 and rainforest conservation union certification in 2004.

Quality Control of Ipanema Manor

Ipanema has its own coffee cup testing team, all members have the American Fine Coffee Association Cup tester license and CQI quality Association certificate, with an average of more than 10000 quality tests a year, 300 cup tests per day. Through these strict quality control, Ipanema coffee has always been able to maintain high 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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