How about Brazilian Giselle Coffee? how about Diamond Chocolate Coffee? is it good?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Giselle Brazilian diamond chocolate carat

Origin: Santo Antonio

Variety: yellow Catucai

Treatment method: Natural non-washing type

Once won the champion and overall champion of the Brazilian COE sunburn group with high scores.

Sensory description: nuts, brown sugar, low acid, high sweetness, creamy, mellow thickness

Introduction to ◆ Coffee: there is no No.1 in Brazilian coffee grades because they think No.1 means flawless, which is impossible. So No.2 is their best.

While Brazil is famous for its football, carnival, samba and barbecue, it is also famous as a "coffee kingdom". It is the world's largest coffee producer and exporter, accounting for about half of the world's total output, especially the high-quality Brazilian coffee produced in Minas Gerais. Chokra is the representative of Brazilian boutique coffee.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [diamond chocolate carat] well?

Qianjie Coffee hand reference: weigh 15g [diamond chocolate carat] 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 punch [diamond chocolate carat] |

Qianjie coffee ice hand flushing [diamond chocolate carat] reference:

Brazilian coffee [diamond chocolate carat], 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).

END