What is the effect of coffee hand brewing in Dara Chateau, Brazil? how to make good Brazilian hand brewed coffee

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Da Lagoa Darago Manor in the state of Minas, Brazil, is located 1100m above sea level.

The Darago Manor in Brazil uses the most traditional sun drying (non-dryer drying) to provide higher sweetness than washed beans and complex aromas from natural fermentation. This coffee has the most valued softness in the traditional Brazilian rating system, with outstanding nutty and chocolate aftertaste and excellent cleanliness. It is a Brazilian coffee that is not prominent in style but very palatable.

Brazilian coffee has a high mellowness and a melodious aftertaste. It is suitable for a cup in the morning, refreshing and unforgettable for a long time.

Fazenda Lagoa Do Morro Darago Manor, located in the central area of Bahia Bachia province, which produces excellent honey treatment and sun-dried beans in Brazil in recent years, belongs to the diamond plateau producing area with an average height of 900m above sea level and an average temperature of 21 degrees. 1100 hectares of 4400 hectares of farm growing coffee beans is the main crop of the farm, and others also grow passion fruit, cassava, sisal, etc.

The current owner, Lessivan Pacheco, is responsible for most of the work by family members, and only outside workers are hired during the harvest season. the harvest season is usually from June to September. Every day, strict contestants pick ripe bright red coffee cherries, carry out semi-washing treatment (similar to honey treatment), and then dry them in the sun at the bean drying farm on the farm, and then bring the mucous membrane according to the batch number and store them separately for future sale.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Dalaran Manor] well?

Qianjie Coffee hand reference: weigh 15g of [Dala Chateau] coffee powder, pour it into a grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 Chong [Dalayan Manor]

Qianjie Coffee Ice hands make [Dalaran Manor] reference:

Brazilian Coffee [Dara Chateau], 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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