Brazilian Ethiopian species low temperature anaerobic moonlight box coffee how to adjust flushing _ Brazilian beans how to make latte

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This is a very unique Brazilian coffee, grown in Brazil, but native to Ethiopia, produced by Brazil COE2015 Top2 estate; low temperature anaerobic treatment, avoid sunlight during the day, only at night bathed in moonlight naturally dry! Very romantic! So we call it the Moonlight Box.

This romantic "Moonlight Box" comes from Carmo de Minas, Brazil's most award-winning COE region, and is produced by Fazenda Irmas Pereira, one of the six famous estates owned by the Pereira family (2nd place in Brazil COE2015).

This Brazilian coffee is made by Luiz Paulo, the outstanding representative of the Pereira family, the fifth generation coffee spirit of Carmo de Minas, who is also the president of the Brazilian Fine Coffee Association (BSCA).

Some members of the Pereira family

Luiz Paulo is full of innovation and experimental spirit. He introduced Ethiopian native species, planted in the high altitude area of Carmo de Minas, and adopted a special "anaerobic treatment method". After picking, the fresh fruit was directly soaked in cold water overnight, then washed at low temperature, and avoided sunlight. Natural drying was carried out only at night. The final result is an improved flavor and cleanliness of coffee, resulting in a wonderful aroma and high sweetness of Ethiopian native species in Brazil.

After baking, it presents citrus, red dates, caramel, brown sugar, malt and other flavors; high sweet, mellow, thick, viscous; lively and changeable aftertaste, lingering sweet.

The cupper said it was the best Brazil he had ever had.

Front Street Brewing Parameter Recommendations:

How to make Brazilian coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Moonlight Treasure Box] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 6A (standard sieve pass rate 50%), water temperature 88 degrees, kono/kalita filter cup extraction, recommended powder water ratio 1:14.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, the second water injection. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 10 seconds, coffee to 210g, brewing coffee is complete.

| Japanese style ice hand rush [Moonlight Treasure Box]

Front Street Coffee Ice Hand Chong [Moonlight Treasure Box] Reference:

Brazilian coffee [Moonlight Box], medium deep roast, BG 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 that recommended for normal hand flushing, 1℃ higher than that recommended for normal hand flushing. The normal grinding of small Fuji is 3.5 scales, and the ice hand flushing is slightly finer by half a grid-small Fuji is 3 scales. The recommended powder (water + ice) ratio is 1:15.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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