How to drink the Super Sunshine Coffee in the Hillside Manor of Brazil _ how to calculate the proportion of Brazilian hanging ear Coffee

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Brazil Coffee Manor-Hillside Manor introduction

The Brazilian Coffee Hillside Manor, located in the concentrated belt of premium coffee plantations in Brazil, is an outstanding representative of the giant coffee estate in South Minas and the collaborative consortium and brand service organization of the surrounding coffee farms, as well as a member of the Brazilian boutique coffee association BSCA. The manor's raw coffee beans are traded at Santos Port in S ã o Paulo, the world's largest coffee export port.

When it comes to Brazil, people are first associated with commercial beans, but they are not all ordinary commercial beans. There are also admirable coffee farms in Brazil.

COE award-winning producing area

The Hillside Manor was founded in 1824 in the 19th century. Over the past three centuries, through seven generations of inheritance and cultivation, through continuous improvement of quality, expansion of exports and purchase of land, Hillside Manor directly owns about 2,000 hectares of extremely high-quality coffee plants. and coordinate the management of the farms of neighbors and family and friends.

Pick

The core area of the hillside manor is about 1,000 hectares, of which about 400 hectares grow very high quality coffee.

The sun treatment of the hillside manor

905-1160 meters above sea level. The unique climate and geographical environment have created the natural boutique coffee beans in the hillside manor. The coffee beans produced by the manor are covered with many famous tree species such as Mundo novo, Acai á, Catuca í, Bourbon,Icatu and so on. The main treatment methods are semi-washing (honey treatment) and solarization.

Semi-washing treatment of hillside manor

With a high mellow thickness, it has both smooth chocolate sweetness and refreshing sour taste. Due to the balance of the natural environment, the product is extremely stable.

The hillside manor combines modern agricultural machinery and manual picking, with the technology and experience accumulated by several generations to maximize the true nature of coffee in South Minas, Brazil. Because of this, the manor is also certified by UTZ, Rainforest Alliance and 4C. Coffee is of high quality and stable, and is famous all over Brazil and around the world.

The Santo Ant ô nio do Amparo, which just won the Brazilian Cup of Excellence award last year, belongs to the core production area of South Minas, near the headquarters of the Brazilian boutique coffee association BSCA.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [hillside manor] well?

Qianjie Coffee hand reference: weigh 15g [Mountain 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 [Hillside Manor]

Qianjie coffee ice hand to make [hillside manor] reference:

Brazilian Coffee [Hillside 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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