Brazilian Bauer Vista Manor how to grind coffee by hand how to choose filter cup for Brazilian coffee

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Since the C.O.E International Coffee Cup Test was held after 2000, high prices have given coffee farmers an incentive to try to produce high-quality Brazilian coffee. Coffee beans produced at higher elevations in the south have been well appreciated, mainly by the farms around the Minas platform, such as Hirado in the west of Minas and Matas in the east, Bashiya in the north or small farms in the south. Minas has almost become synonymous with Brazilian boutique beans, in recent years, because of the surging winds and clouds, water-washed bean honey treatment of sun-dried beans, Brazilian beans can also be seen to make up for the lack of acidity of Brazilian beans, especially honey-treated beans and sun-dried beans perform best, which will make the fruit aroma increase the soil flavor, reduce the acidity and make the quality brighter and cleaner.

Fazenda Boa Vista Baer Vista Manor is located in the eastern Brazilian province of Bahia Bathia, which produces good Brazilian coffee beans. Bauer Vista is a favorite Brazilian bean used by European bean merchants. The Alberto Franklin Pereira Ferraz family has been running the farm for 35 years. The estate is 1350 meters above sea level on the fertile plateau south of Bashiya, with an average annual temperature of 22 degrees and the fully ripe red coffee cherries are harvested by hand.

Property Characteristics: farm characteristics

Farm Farm name: Fazenda Boa Vista Boer Vista Manor

Farmer Farm owner: Alberto Franklin Pereira Ferraz

City City: Encruzilhada

Region producing area: Bahia

Country countries: Brazil Brazil

Altitude altitude: 1350 m

Average temperatures mean temperature: 22 degrees C

Farm Size Farm area: 60 ha

Coffee growing area Coffee planting area: 15 ha

Certification certification: None none

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Bao er Vista Manor]?

Qianjie Coffee hand reference: weigh 15g [Baer Vista Manor] 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 Chong [Baoer Vista Manor]

Front Street Coffee Ice hand [Baoer Vista Manor] reference:

Brazilian Coffee [Bauer Vista Manor], 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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