Brazil sun yellow bourbon DB Wugui manor do hand brewed coffee how to grind beans_hand brewed coffee how to grind

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Brazil yellow bourbon coffee Coffee, Brazil Cerrado region, rare yellow bourbon coffee, each bag is accompanied by identification, marked with the name of the manor, the owner's name and bar code, which can be traced to your true identity, all of which are reassuring for you to buy, and each batch is accompanied by a certificate that has passed the SCAA (American Fine Coffee Association) 80% cup test.

With chocolate aroma, slightly citrus aroma, taste thick and clean, after the wind oil, throat rhyme smooth, soft acidity, and has a simple fruit acid and a hint of flowers and fruits, strong taste, excellent and persistent taste after entering the throat.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Wugui Manor Yellow bourbon] well?

Qianjie Coffee hand reference: weigh 15g [Wugui Manor 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 of 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 [Wugui Manor Huang Bourbon]

Qianjie coffee ice hand to make [Wugui Manor Huang bourbon] reference:

Brazilian coffee [Hugui Manor 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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