How about Brazilian COOPEAVI Manor Yellow bourbon Coffee? how to choose beans for Brazilian hand Coffee

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A good cup of coffee usually 60% depends on the quality of raw beans, and the rest is roasted and extracted, which shows how important coffee beans are to a good cup of coffee. Today, let's learn more about coffee beans.

When it comes to coffee beans, it's not hard to see that words like 100% Arabica beans appear in many places where coffee is sold, so why are Arabica beans so popular? The editor introduces it from the following three aspects.

one

Planting conditions

In terms of planting conditions, Arabica is more stringent, requiring higher elevations (600 to 2000 meters above sea level), fertile soil, adequate moisture, proper sunshine and shade. As a result, the annual output of coffee trees is also lower. But in terms of flavor, it is not difficult to understand the nobility of Arabica species.

two

Flavor and characteristics

Arabica coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates has its own characteristics and can show completely different individual flavor.

three

Market position

Arabica coffee accounts for 70% of all coffee production. High-quality Arabica coffee requires complicated manual picking, selection and meticulous processing, so it is the most expensive in the world. The best coffee beans are roughly "Arabica" coffee.

Brazilian PRONOVA boutique coffee beans are 100% Arabica beans produced by COOPEAVI Manor, Brazil. Uniform particles, strong concentration with pleasant and lively acidity and long-lasting sweetness, such as cream and velvet smooth taste, showing a rich foam like butter.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [COOPEAVI Manor Yellow bourbon]?

Qianjie Coffee hand reference: weigh 15g [COOPEAVI Manor Yellow bourbon] 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 [COOPEAVI Manor Yellow Bourbon]

Qianjie Coffee Ice hand [COOPEAVI Manor Yellow bourbon] reference:

Brazilian coffee [COOPEAVI 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).

END