Brazil St. Chris Natural Sun Coffee beans how to make sour Little _ Brazilian Coffee how to make by hand

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

Brazilian Coffee Manor-San Lix Manor is located in the Silado South Meeks region, which is famous in Brazil for its fertile soil and suitable for coffee growing. the manor began to turn into an organic manor in 2010. the cooperative set up in the Hula volcanic area has a total of 84 small coffee farmers, derived from the gurgling spring on Michael Snow Peak in 5400 and flowing with extremely high-quality volcanic ash soil. So that the region has an excellent organic coffee growing environment that does not require chemical fertilizers and pesticides, and the coffee grows as high as 1400 meters to 2000 meters above sea level.

Syracuse South Meeks has been an important coffee producing area in Brazil since the 18th century, with a fertile slightly acidic soil. The climate in this area is hot and humid in summer and mild and dry in winter, so the coffee produced is smooth and firm.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [St. Chris's natural sun] well?

Qianjie Coffee hand reference: weigh 15g [St. Chris Natural Sun] 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 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 [St. Chris Natural Sunshine]

Qianjie coffee ice hand brewing [St. Chris natural sun] reference:

Brazilian coffee [St. Chris natural sun], 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