Brazilian red fruit boutique coffee beans how to make hand-ground coffee _ Brazilian hand-made coffee filter cup how to use

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Brazilian coffee-red fruit (San Antonio producing area)

Flavor: nut chocolate buckwheat tea

Treatment: insolation / medium

Santo Ant ô nio San Antonio is a small estate with an average temperature of 21 degrees on the hillside of Piat ã in Bahia Bahia province last year. The current owner of the estate, Ant ô nio Macedo Souza, inherited his father's land. At that time, Antonio gave up planting coffee trees, and it was not until 1998, when Antonia received help from the local coffee farmers' association (ASCAMP), that the fate of the small farm was reversed. ASCAMP is a local association set up in Piata to assist coffee farmers who have land but no resources to invest in coffee. Antonio joined the association and increased the number of coffee trees in the garden to 6000. With the concerted efforts of the whole family, the business gradually became stable and became the main source of income for the family. Most of the work in the manor is done by family members, and extra workers are hired only during the harvest season. the harvest season is usually from July to September, and the ripe bright red coffee and cherries are strictly harvested every day. it is processed and then dried in the sun in the bean drying farm on the farm, which is turned 18-20 times a day, and then numbered in batches and stored for future sale.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [red fruit] well?

Qianjie Coffee hand Chong reference: weigh 15g [Hongqiao fruit] 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 flush [red Qiao fruit] |

Qianjie coffee ice hand to make [red fruit] reference:

Brazilian coffee [red fruit], 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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