Brazilian Camo Manor Honey treatment of Ice hand Coffee Water Ice how to calculate _ Brazilian Coffee should be brewed like this

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SUL DE MINAS

Historically, this area is the birthplace of a large number of coffee production in Brazil, with many generations of small farmers here. Perhaps for this reason, there are more cooperatives in the region. Although it is mostly a small farm, it is still a good industrialized area and has been harvested by machinery. Recently, some areas of the region have attracted more attention, such as Karminas Carmo de Minas, which is located around the village of Carmo, where producers use the soil and climate to grow coffee.

Altitude: 700-1350m (2300-4400ft)

Harvest: may to September

Brazil CDM Fazenda Floresta Yellow Bourbon Natural

Brazilian Coffee-South Minas Camo Forest Manor Yellow bourbon Honey treatment

Product name: Fazenda Floresta Yellow Bourbon

Production area: Sul de Minas Gerais

Manager: Honey

Flavor description: sweet berries, lemon grass, Sugar cane juice, cocoa nut tail, clean and balanced, full and solid taste, meticulous and smooth

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Camo Manor Honey treatment] well?

Qianjie Coffee hand Chong reference: weigh 15g [Camo Manor Honey] 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 of 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 [Camo Manor Honey treatment]

Qianjie Coffee Ice hand [Camo Manor Honey treatment] reference:

Brazilian Coffee [Camo Manor Honey 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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