How to keep the grease in Brazilian Queen's Manor Yellow bourbon Coffee? how to drink Brazilian hand Coffee?

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This Brazilian coffee comes from FazendaRainha (Queen's Manor), which covers an area of 280mu and is located in Vale da Grama, an ancient volcanic valley in Brazil. In 2011, the manor won the championship in the COE competition in Brazil. There are 200 mu of Huangbo coffee trees planted in the manor, and the undulating mountains make it impossible for large-scale mechanical harvesting, so all the coffee here needs to be harvested by hand. The manor is washed with water, dried by a drying rack and baked by a dryer, and mechanical screening is supplemented by manual screening. a lot of work requires farm employees to live on the farm all year round. However, all employees and their families can enjoy housing, health care and education benefits here.

The estate is a member of a local Grama Valley medium-sized farm organization that mainly exports boutique coffee from bourbon varieties. The organization's office is located in nearby Pocos de Caldas, and they also have a national cup testing laboratory with a large warehouse. The organization also works with local universities and other institutions to carry out research, including Lavras University, where the famous Dr. FlavioBorem comes from its agricultural research center.

Brazilian Coffee Plantation: Fazenda Rainha

Origin: Vale da Grama, Mogiana, Brazil

Altitude: 960 masl

Treatment: remove the pulp by machine, and then bake it through a drying rack and a dryer

Variety: Yellow Bourbon

Harvest time: April-September 2016

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Queen's Manor Yellow bourbon] well?

Qianjie Coffee hand reference: weigh 15g [Queen's Manor Yellow bourbon] 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 [Queen's Manor Huang Boben]

Qianjie coffee ice hand to make [Queen's Manor Huang Boben] reference:

Brazilian Coffee [Queen's Manor Yellow bourbon], 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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