How to steaming coffee by hand in Agualinpa Village, Brazil _ how to distinguish between good and bad hand coffee

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Brazilian Coffee Agualinpa

Producing area / Manor: Agua Limpa

Altitude: 1050m

Processing plant / method: coffee Braz / solarization

Flavor description: red wine, chocolate, hazelnut, berry

Farm description: full name of the farm: Sitio Santa Cruz da Agua Limpa Farmer: Milton Moscardini area: Mogiana beans from the north of Sao Paulo, drinking it makes people suspect that it is African coffee rather than Brazilian coffee. This bean comes from the northern part of S ã o Paulo, where traditional coffee is produced. It is completely different from the beans of traditional Brazilian coffee. In our common sense memory, the Sao Paulo region of Brazil is a region with many volcanoes and more soil texture that produces mellow coffee without flavor. But this bean can overturn the stereotype of Brazil and the producing areas of Sao Paulo. Farmer Milton Moscardini actively participates in various quality improvement production and education projects, under continuous improvement and attempt. Produce high-quality raw beans with the characteristics of African beans, which are clean, clear and fresh even in the sun. The farm is still in the process of trying and challenging.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Agualinpa Manor] well?

Qianjie Coffee hand reference: weigh 15g [Agualinpa 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 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 [Agualinpa Manor]

Qianjie Coffee Ice hand [Agualinpa Manor] reference:

Brazilian Coffee [Agualinpa Manor], 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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