Brazil Bella Manor Sun Mondo Norwood Coffee how to make coffee by hand, what's wrong with Brazilian coffee?

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Brazilian Coffee Hiladobella Manor

Geographical areas: America, Brazil

Treatment method: insolation

Baking degree: moderate second stage

Flavor description: wheat fragrance, sweet and soft

Hiradobella Manor, Brazil

Bela vista

Sun Monodorwood variety

Mundo Novo-IAC376-4

[wet incense] cream, chocolate, hazelnut nuts

[dried incense] scent of rose, honey, cream biscuit, citrus

[sipping] the fresh sweetness of the entrance, there is a moment that it is peeled and sunburned Brazilian coffee beans, clean, with the sweetness of nut chocolate. Slightly creamy and fleeting aromas of cereal. In addition to the sweetness of the end, there is also a scent of roses, softly and quietly, which is the best Brazil that roses have ever drunk.

As soon as the raw beans arrived, I liked them very much when I saw the bag. It was a very formal mark and a big-name demeanor. Raw beans are very clean, after baking, the first reaction is: sure enough, it is handled by a big factory! Very clean, a consultation, sure enough, this is a manor under the Minero Coffee Growers Association of Hirado, Brazil.

Rose personally does not like Brazilian cereal flavor, wheat biscuit flavor is not a defective flavor, purely personal really do not like. But this is very few, but the fruit is sweet and nut chocolate as the main tone, a very high-end Brazil. A few days ago, when I saw someone commenting on American beans, they specifically mentioned that Brazil was not included in the peaceful and high-grade flavor, and this one, I think, is definitely the best representative for the vindication of Brazil! Beside the point.

[manor] Bella Vista Bela vista

[garden owner] Produtor Grower

[treatment] full-length tanning Natural

[baking degree] moderate baking Medium Roast

[bean seed] Mondonovo Mundo Novo-IAC376-4

[place of origin] Brazil Hirado Brazil Cerrado

[producing area] Mineiro Mineiro

[altitude] 970-1010m

[grade] 17 Mesh

[certification] Green rainforest certification

[cup score] Q Grader 80 points

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Bella Manor in the sun]?

Front Street Coffee hand reference: weigh 15g [Bella Manor Sun Monowood] coffee powder, pour into a 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 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 [Bella Manor Sun Mon Donovan]

The ice hand in front of the street coffee [Bella Manor in the sun] reference:

Brazilian Coffee [Bella Manor Sun Monowood], 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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