Brazilian Diamantina Valley Coffee how to make coffee by hand _ Brazilian hand coffee how to buy coffee beans

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Brazilian Diamantina Valley coffee is grown in the tropical plateau ecological region of Sierra. It is a classic mild Brazilian coffee with the lowest acidity, medium balance and distinctive sweetness.

Cup Review:

An excellent, red wine sour coffee with a fruity sweetness. Although Brazilian coffee is usually medium in weight, this Brazilian coffee has a strong and intense taste. The combination of dryness, berry and citrus flavours creates a flawless coffee.

Front Street Brewing Parameter Recommendations:

How to make Brazilian coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Diamantina Valley Coffee] 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, fill water for the second time. 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 Ice Hand Chong [Diamantina Valley Coffee]

Front Street Coffee Ice Hand Chong [Diamantina Valley Coffee] Reference:

Brazilian coffee [Diamantina Valley coffee], medium dark 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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