How to treat coffee beans with cold water in Brazil? how to make coffee by hand? how to make Brazilian coffee with ice?

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With regard to Brazilian cold water treated coffee:

Country of origin: Brazil

Producing area: Parana

Manor: Fazenda California

Altitude: 800 m

Bean seed: Yellow Catuai

Treatment: cold water fermentation

The red wine-like taste is the main feature of the beans. The beans produced by the manor owner with all-red fruit late picking and cold water soaking are contrary to the world's sense of sniffing at low-altitude beans. As an innovative method of micro-batch custom beans, it presents the flavor of strawberries, blueberries, cream and wine. The sour and sweet berry wine comes from the combination of citric acid, gluconic acid and fructose. Lively and rich acid, slightly astringent tannins, thick but smooth mouth touch, all let people mistake it for wine to drink.

Introduction to the manor: Fazenda California

Founded in the 19th century, California Manor is located in Jakarezu, Parana, Brazil, at 23 degrees south and an average elevation of 600m. As the largest coffee bean producer in the 19th century, California Manor has rich planting experience, advanced field management technology, traditional and innovative processing technology. The California manor management team has a doctor of coffee cultivation and two Q-Grader.

California Manor was certified by UTZ and Rainforest Alliance in 2004. The main planting variety is Catuai,Mundo Novo,Obata, which uses a variety of treatment processes, such as sun, half-sun, double fermentation, washing, honey treatment and so on. Brazil COE international bidding beans were selected in 2010 and 2015.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [cold water treatment] well?

Qianjie Coffee hand reference: weigh 15g [cold water treatment] 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 [cold water treatment] |

Qianjie coffee ice hand flushing [cold water treatment] reference:

Brazilian coffee [cold water treatment], medium and 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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