Special treatment method for describing the flavor characteristics of Bourbon coffee beans in Queen Syrador Manor, Brazil

Among the many boutique coffee, Brazilian coffee has no distinctive advantages and no obvious shortcomings. it has a peaceful taste, low acidity, moderate mellowness, and the tonality of chocolate and nut flavor. It is such a balanced feature, high quality and low price, that it is widely used in the formula of Italian coffee beans. There are three types of Italian coffee beans on the Qianjie bean list that contain Brazilian beans.

Brazil skillfully takes advantage of the soft taste of Brazilian coffee beans, dividing raw coffee beans into five grades to interpret the mild and supple Brazilian soft bean aesthetics, namely, StrictlySoft, Soft, Softish, Hardish and Rioy to grade the quality of beans. High-quality Brazilian coffee should reflect the slightly sweet nuts, low acidity and good consistency and soft taste. The beans in Syrador are famous for this flavor. Most of the coffee in this producing area is exported to Europe and the United States, and Shirado coffee can be said to be synonymous with Brazilian boutique coffee.

Hillado producing area of Brazil

The Hilado region, located in the northwest of Minas Gerais, one of Brazil's seven continents, produces an average of 5 million bags of coffee beans a year-1/4 of the state's output and 12.7% of Brazil's production. As the first coffee producing area in Brazil to be named of origin in boutique coffee, Syrador's annual coffee produced on behalf of the state of Minas Gerais has won many awards in the Brazilian COE Cup.

The vast majority of coffee-producing areas in Brazil win by quantity, while the high-quality soil and climate in Hirado are born with an average annual temperature of about 21 degrees Celsius, and the local soil is very fertile and rich in minerals. to give adequate nutrition to the coffee beans produced. In addition, there is a distinct dry and wet season here, and coffee cherries usually ripen from May to September, which makes Syrador coffee unique among many coffee beans in Brazil.

Half-sun method

Half-sun, also known as Pulped Natural (pulp solarization), is also mentioned to embody the high quality flavor of Syrador coffee. Located in tropical Brazil, as the harvest season happens to be in the dry season, coffee fruits are very suitable for drying directly through the sun. However, due to the traditional sun drying 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. In order to improve the quality of coffee, Brazil developed and promoted the use of half-sun treatment of raw beans between tanning and washing in 1990.

Treatment process: after picking the coffee fruit, first pick out leaves, stones and other flavors, pour into the sink through flotation to pick out the undermature fruit. Use the machine to remove the peel, pulp and part of the colloid layer, and then wash for an hour, because the immersion fermentation time is very short, the pectin is not easy to wash off. Store the shelled beans with some pectin in the exposure area to dry. The half-sun method not only saves water resources, but also saves a lot of labor costs, and it is also shorter than the traditional sun drying, so it is widely used in Brazil.

Brazilian Hilado rations beans on the front street are treated by half-sun treatment, and multi-link screening greatly improves the cleanliness of coffee beans. In Qianjie, another type of queen's manor coffee beans are treated by exquisite small batches of sun, and mass production may cause excessive fermentation and produce bad fermentation flavor due to untimely turning. The whole process of drying raw beans in the Queen's Manor is carried out in small batches on the African viaduct, thus avoiding the smell of soil and fermentation, and its sweetness is higher than the traditional half-sun.

Bourbon variety

Bourbon is derived from the ancient variety of iron pickup, bean-shaped round body, was introduced to Brazil in 1927, and then spread to Central and South American countries. Although the yield is not high, bourbon species have better resistance to rust leaf disease than weak tin card species. Bourbon coffee grown at high altitude has rich and delicate flavor, strong smell and soft acidity. Generally speaking, the bourbon fruit we see changes from green to yellowish, orange, red, and finally to a fully ripe dark red, which is what we call red bourbon.

In Brazil, there is another bourbon variety with orange ripe fruit-yellow bourbon, which is unique to the Brazilian state of Sao Paulo. 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 Coffee in Front Street is collected from the delicate yellow bourbon species, while the daily Brazilian rations beans are the common red bourbon varieties.

Bourbon coffee bean flavor

The original intention of Qianjie to launch the rations bean series is to make friends who want to know about boutique coffee to realize the classic flavor of the producing area more quickly. In order to show you the unique flavor characteristics of the producing area, Qianjie selected a number of representative producing areas, covering a number of coffee varieties, using appropriate roasting degree to show its regional flavor, such as the chocolate glycol of Brazilian bourbon coffee, the jasmine smell of jasmine washed by Esser water, the herbal flavor of Mantenin in Indonesia, and the elegant, clean, black and delicate aroma of Colombian coffee. In addition, Qianjie hopes that everyone will have a better cooking experience and drink the above characteristics. Qianjie will ensure that only freshly baked coffee beans within 5 days are shipped and that they are still in the best taste period when they are received.

Due to the high density and high glucose content of bourbon coffee beans at high altitude, the baking idea of Qianjie is to highlight the classic mellow aroma of Brazilian coffee while showing the sweetness of bourbon itself. After many experiments and cup tests, the two Brazilian coffee beans in Qianjie are roasted in medium depth. These two kinds of coffee will be brewed in the front street below. If you want to understand the taste of Brazilian coffee, you can refer to the idea of hand brewing in front of the street.

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. Combined with the use of Kono filter cup for extraction to make the coffee alcohol thickness and roundness better.

Hand punching parameters: 87 °88 °C medium grinding (Chinese standard No. 20 sieve pass rate 70%) Coffee powder: 15 g powder water ratio 1:15 three-stage water injection

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. Finally, the coffee liquid in the shaker can be enjoyed.

Hand-made Brazilian Xiladou beans have a clean overall taste, full aromas of nuts and caramel, a sweet finish of chocolate and a balanced flavor. Queen's Manor Yellow bourbon Coffee shows dark chocolate, cream and nutty aromas. the entrance is as sweet as sugar cane, with a thorough flavor and a lingering finish in the mouth.

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