Brazilian coffee bean grading system Brazilian coffee growing characteristics Different hand brewing methods Flavor taste comparison

Nuts, chocolate, softness, balance. These are all terms for evaluating Brazilian coffee. The most important thing about Brazilian coffee in Qianjie is "stability". No matter in terms of yield, supply or flavor quality, Brazilian coffee beans can be the same as they appear.

Brazil is flat, using a large farm semi-mechanized planting model, the main production areas are Morgiana, Parana, Bahia, Esp í rito Santo and Minas Gerais. Among them, Qianjie believes that the better quality production areas are Morgiana production area in Sao Paulo State and Syrador production area in Minas Gerais State.

As we all know, the rations bean series created by Qianjie Coffee means to find out the coffee producing areas around the world, to find out the coffee beans that can represent this area, and to let consumers know the coffee beans from all over the world at a low price. Brazil, the world's largest producer of coffee, must have a seat in the rations bean series.

Qianjie chose a red bourbon bean from Hilado coffee producing area, which has obvious chocolate nut flavor, mellow and moderate, and is the best choice for friends who don't like sour coffee. Qianjie Coffee includes Brazil not only in the rations bean series, but also in the season hanging ear coffee series, which shows that Brazil, as a coffee producer, is indispensable in the classic coffee flavor.

The Syrador region is a victory for Brazilian coffee technology. More and more large coffee plantations in Hilado use high technology for production, and red bourbon coffee varieties with high quality have been planted on a large scale. As pure and ancient Arabica coffee beans, their flavor quality is indisputable, so the coffee quality in this producing area is quite stable. The treatment also uses Brazil's unique half-sun treatment, using the local climate, reducing the number of defects and providing a solid taste.

Of course, in addition to the rations bean series, Qianjie will also launch an advanced coffee bean, while the Brazilian Qianjie uses yellow bourbon coffee from Queen's Manor in Morgiana. Queen's Manor is one of the best boutique manors in Brazil. As the award-winning manor of the first COE, its strength is extraordinary.

The Queen's Manor is most proud of its yellow bourbon coffee beans. Yellow bourbon is a natural variety of red bourbon, named because its fruit is ripe and yellow. Generally speaking, the probability of mutation is about 10%, so it is also very precious. In terms of flavor, Huang bourbon is sweeter and cleaner. And the exquisite sun treatment chosen by the manor is completely different from the shoddy production of the sun in Brazil in the past. Queen's Manor is very particular about the drying degree and drying process of coffee, which is undoubtedly the endorsement of excellent quality.

The yellow bourbon coffee beans introduced in front of the street are also popular with customers who need them. Qianjie used moderate baking, deliberately extended the baking relay period, and burst out a sense of sweetness. Therefore, the flavor performance is nut tonality, sucrose sweetness and chocolate aroma.

Brazilian coffee bean grade

Brazil is relatively low in altitude among many coffee-growing countries in Central and South America, so Brazil does not emphasize hard beans that can only be grown at high elevations, as in other countries such as Colombia. Instead, Brazilian coffee beans are graded according to particle size, defect rate, cup score and flavor.

Flavor grades: from high to low, Strictly Soft is very supple, Soft is very supple, Softish is a little supple, Hardish is not palatable, Rioy iodine choking taste.

Classification of defect rate: according to the number of defective beans, 6 defective beans are NY.2 for every 300g raw beans. Completely flawless beans can become NY.1, while completely flawless beans are rare and unable to maintain a certain supply, so among the raw beans in Brazil, the best is NY.2.

Cup test quality classification: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

Particle size classification: in Brazil, the largest number of coffee beans is 19 mesh, but the yield is not much, so 17 mesh, 18 mesh is the highest grade.

These two types of coffee beans in Qianjie are the highest grade NY.2 when they are raw.

Suggestion on brewing coffee in Qianjie

Qianjie cooking parameters: use Kono filter cup, 88 ℃ water temperature, 15g powder, 1:15 powder / water ratio, medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%)

Deep-roasted coffee beans to highlight the mellow feeling of coffee, Qianjie coffee will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. Because of its few ribs and located at the low end, the filter paper can be attached to the filter cup to achieve the effect of limiting air flow, so as to slow down the flow speed and increase the contact time of gouache.

The water temperature is 88 ℃, which can be regarded as a lower cooking temperature, which can avoid excessive extraction of miscellaneous flavor of coffee beans in the cooking process, because the deeper the roasting degree of coffee beans is, the more miscellaneous smell will increase.

Washing and cooking technique

Qianjie uses segmented extraction, 30 grams of water is steamed for 30 seconds, small water is injected around the circle to 125 grams, when the water level is about to be exposed to the powder bed, the water injection is stopped to 225 grams, and the extraction time is 2 minutes. When cooking two kinds of beans in Qianjie, try to keep the cooking method consistent.

Flavor contrast Qianjie can obviously feel that these two Brazilian coffee beans have a mellow taste, nut chocolate has a clear tone, with typical Brazilian coffee flavor characteristics. Queen's Manor Yellow Bourbon coffee beans taste cleaner and better layered, with a sweet preference for caramel. The red bourbon coffee beans feel more round as a whole, and the chocolate flavor is stable and long-lasting.

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