Brazilian Bawuzhuang Garden hand makes Coffee steaming how to operate _ Bau Coffee beans by hand

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Bau Manor is located in Minas Gerais, Brazil (Minas Gerais), Cerrado Lago Aformosa (Lagoa Formosa), located on a plateau of 1100 meters above sea level, with an average annual temperature of 24 degrees, a low temperature of 10 degrees in the mountains, and an average annual rainfall of more than 1800mm. The region has a tropical rain forest climate with distinct rainy and dry seasons, which is suitable for coffee cultivation. Bawu Manor covers an area of 1000 hectares, with a planting scale of about 700ha. The manor produces imported coffee with new equipment and high quality management, and the quality can be queried for traceability.

Attached tip: Bau Coffee Raw beans

Sack defect rate 100-200 grams!

Suitable for self-baking coffee shops and workshops!

You don't have to be so tired anymore.

This hard work is so familiar!

It can save more time.

Origin: Syrador

Manor / exporter: Bau Manor

Varieties: Bourbon, Catuai, Mundo novo

Treatment: insolation

Harvest season: 2018

Grade: NY.2 SC-17/18 Fine Cup

Specification: 60kg

Density: 866

Moisture content: 11.4%

Cup test: apricot sweet, toast, nuts, good balance, soft, slightly sour, clean

Recommended baking degree: City-Full City

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Brazilian Bau Manor] well?

Qianjie Coffee hand reference: weigh 15g of [Chateau Bau] coffee powder, pour it 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 / 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 [Bau Manor, Brazil]

Qianjie Coffee Ice hands make [Bau Manor, Brazil] reference:

Brazilian Coffee [Chateau Bau, Brazil], 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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