How to make Minas coffee by hand in Camo Manor, Brazil? how to make Minas coffee beans by hand?

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Brazilian Coffee Camominas Manor

Dry aromas of citrus and grapefruit, delicate hazelnuts with aromas of caramel and hops at last. After the entrance, it is like drinking a glass of sweet orange juice, which is surrounded by the aroma of cream and grapefruit at high temperature. when the temperature drops slightly, the aroma of grapefruit and lime can be felt, and the aroma of golden kiwi fruit and soft acid value can be felt. Caramel tail rhyme makes the overall flavor more rich and delicate.

Peeling and tanning treatment is mainly used in Brazilian coffee. The harvested fruit is peeled by a peeling machine, the peel and most of the pulp layer are removed and dried in the way of high scaffolding in the sun, and a little pulp remains to increase the sweetness of coffee beans.

(1) hand-picked coffee cherries: the manor is located on a high-altitude hillside, which can only be picked by hand, and only ripe cherries can be picked by hand. in addition to picking by hand, there is also plenty of room for coffee trees to grow and not to be planted too densely. Coffee trees grow very tall and the branches extend to a wide range. Nowadays, the quality of fine coffee is higher, in addition to hand-picking, it is also required to harvest only appropriate and ripe coffee cherries.

(2) in the receiving and processing station of the coffee garden, the coffee cherry fruits are picked up and delivered twice a day and treated with washed, pulped and spread on the same day, and when the semi-washing method (i.e. Pulped Natura Method) is picked up, it is more necessary to work continuously, which is concentrated on Fazenda do Sert ã o, another estate of the group.

(3) after receiving the coffee cherries, wash them first, then remove the peel, and then wash them. On the same day, the coffee cherries will be spread on the cement platform for later drying.

(4) the second stage of sun-drying is machine drying, followed by a very important post-resting operation, with the goal of uniform drying to achieve a moisture content of 11% Murray 10.5%. For example, there are a number of excellent batches in the 2008-2009 production season, which is due to post-static operation, so it can not be sent to the Joyo Cup competition, which is why we were able to purchase.

(5) leave the coffee beans with shells for 30 days in order to keep the quality stable.

(6) to be transported to cooperatives for post-dry treatment and classified packaging (cooperatives have precision density classifiers and electronic color separators for rear dry treatment and classification).

(7) continuous quality control: implement process management and quality supervision at all stages of operation; each batch of coffee harvested and processed is independently marked with comments and retention samples from cooperative cup testers, and each batch of buyers (foreign bean bakers), there is information that can be discussed and compared with each other.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Camominas Manor]?

Qianjie Coffee hand reference: weigh 15g [Camominas Manor] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 [Camominas Manor]

Front Street Coffee Ice hands make [Camominas Manor] reference:

Brazilian Coffee [Camominas Manor], medium-deep roasting, 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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