How to make coffee by hand in Aguafera, Brazil? what if it is too bitter to make coffee by hand?

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Brazil Sitio Agua Fria

Sun treatment | medium baking | bourbon

S í tio Agua Fria is very unique locally.

The altitude is extremely high, with an average elevation of 1320 meters

The first batch of coffee actually grew in the wild.

The oldest coffee tree on this farm dates back to about 1977.

Most of these trees are taken good care of.

It still grows on this land.

This land has favorable conditions for producing high-quality Arabica coffee beans.

At the same time, they already have the professional skills of growing coffee in Brazil.

S í tio Agua Fria is now paying more and more attention to the planting environment.

Pay attention to the nutrition of the land and the treatment process after coffee harvest.

This allows more environmentally conscious planting methods to have a huge positive impact on the quality of Agua Fria's coffee.

Flavor: Hawaiian fruit, black sesame, mugi-cha, round

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Aguafera yellow bourbon]?

Qianjie Coffee hand Chong reference: weigh 15g [Aguafilla Yellow bourbon] 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 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 Flushing [Aguafera Yellow bourbon]

Qianjie coffee ice hand [Aguafera yellow bourbon] reference:

Brazilian coffee [Aguafera yellow bourbon], 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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