What varieties of Brazilian coffee beans do you recommend? Yield, flavor and taste characteristics of Brazilian boutique coffee beans

Brazilian coffee is mostly planted on low-altitude flat land in the form of exposure. The lack of microclimate, coupled with batch harvest treatment, makes the coffee with low acidity and mellow nut and chocolate flavor, which is widely used in the formula of Italian coffee. Perhaps some friends think that the flavor of this kind of Brazilian coffee is too monotonous, and most of it belongs to commercial grade. In fact, Brazil also has high-quality coffee of high quality, such as the "Brazilian Queen's Manor Coffee beans" baked in Qianjie Street, and the yellow bourbon variety with excellent flavor. It is a Brazilian coffee with a very good performance-to-price ratio.

Front Street Coffee Brazilian Queen Manor Coffee beans

Producing area: Mojiana producing area, Brazil

Manor: Queen's Manor

Altitude: 1400-1950m

Variety: yellow bourbon

Treatment: sun treatment

Flavor: dark chocolate, cream, peanuts, sugar cane, nuts

The Queen's Manor is located in Mogiana, the Morgiana producing area of S ã o Paulo, near the south of Minas, and is ranked as the three major boutique producing areas in Brazil along with the Herado producing area and South Minas. Unlike the average Brazilian coffee bean, Mojiana has an altitude of 1100 to 1250 meters above sea level and is much higher than other parts of Sao Paulo. The difference in altitude makes the temperature difference bigger and the coffee is of higher quality. At the same time, due to the continuous ups and downs of the landform, the Queen's Manor mostly picks fresh coffee fruits by hand, mainly exporting bourbon varieties of boutique coffee. Among them, Huang bourbon, which has exquisite flavor, has won a number of top places for the Queen's Manor in many coffee competitions.

The yellow bourbon is a variety of bourbon grown in Brazil. From flowering to ripening, the common bourbon changes gradually from green to yellowish, red, and finally to a fully mature crimson, so it is called red bourbon. The daily Brazilian rations in Qianjie are selected from the traditional red bourbon and baked with chocolate and peanut flavor.

The yellow bourbon, which was found in 1930, did not show cherry red but orange in the ripening stage. Later, after the study of the Campinas Institute of Agronomy (IAC), it was found that plants with dominant XcXc gene pairs produced red berries, plants with recessive xcxc gene pairs produced yellow berries, and in rare cases, plants with one dominant gene and another recessive Xcxc plant produced orange berries. Therefore, the "yellow" of yellow bourbon is due to the genetic selectivity of color. Yellow bourbon, planted at high altitude, will contain a lot of fructose, which can show a sweet and juicy flavor. It has swept the Brazilian "extraordinary Cup" competition for two consecutive years, almost winning the top three prizes and sweeping the boutique coffee industry!

The Queen's Manor picks the ripe yellow bourbon coffee fruit and uses the sun treatment to make the coffee fruit absorb more sweetness in the drying process. Brazil is located near the equator, because the harvest season happens to be in the dry season, coffee fruit is very suitable for direct drying through the sun.

However, the traditional "exposure method" process is very rough, directly to the sun on the mud after picking, the coffee produced is easy to mix with the smell of soil, uneven heating will produce the negative smell of over-fermentation. The Queen's Manor first pours the coffee fruit into the sink, removes the undermature fruit by flotation, and then turns the coffee in small batches on a more breathable African viaduct, turning irregularly, thus avoiding the smell of soil and excessive fermentation. its sweetness is also higher than the traditional solarization method.

On baking, Qianjie hopes to highlight the classic Brazilian flavor of Queen's Manor, that is, low acidity and mellow flavor, so Qianjie uses medium-depth baking. Through the cup test, Qianjie tasted the sweetness of this queen's manor, so three-stage water injection was used in brewing, hoping to show more layers of coffee.

Since coffee beans enter the best taste period 4-7 days after roasting, after this time (about a month and a half after roasting) the aroma of the coffee may have been lost and some wood flavor has been formed. In order to avoid this situation, Qianjie has been mentioned in many articles. The most important thing is that Qianjie only delivers freshly roasted coffee beans within 5 days, so that people can taste coffee with good flavor.

Filter cup: medium and deep roasted coffee beans mainly show a mellow and round taste, in view of this characteristic, Qianjie will choose the slower flow rate KONO filter cup for extraction. The upper part of the KONO is a smooth surface and the bottom is a 1/3-long diversion rib. It can make the filter paper fit better with the filter cup, limiting the air flow up, and the hot water can only flow down, forming the effect of siphon extraction, so that the aroma substances of coffee powder can be released more fully.

Moderately roasted coffee changes the internal structure of beans to a great extent, becomes loose, and the ground coffee powder is more absorbent. If the brewing parameters are not adjusted properly, the coffee will be more bitter than the extract. If you want coffee to have enough aroma but not extract, it is necessary to reduce the extraction rate. Qianjie will use low water temperature and coarse grinding degree to reduce the release of bitter macromolecules from coffee. Coffee powder will absorb about twice as much water as it does. 15 grams of coffee powder is usually used in Qianjie. It is extracted according to the ratio of 1:15 to water, and finally the coffee liquid close to 200ml is extracted, that is, 1 to 2 servings of coffee.

Filter cup: KONO filter cup

Water temperature: 87: 88 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium degree of grinding (Chinese standard No. 20 screen pass rate 70%)

Moisten the powder bed with twice as much water as coffee powder to form a drum and steam for 30 seconds, then fill the small water circle from inside to outside to 125 g, wait for the powder bed to drop to half of the filter cup, and continue to pour the same fine water into the third section to 225 g, until all the coffee liquid has been filtered and the filter cup has been removed for about 2 minutes.

Hand-made Brazilian Queen's Manor coffee smells of lemon, nuts and peanuts, with very mellow flavors of nuts, dark chocolate and caramel, obviously sweet, smooth and round as a whole.

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