Tell me about Brazilian coffee.

Brazilian coffee generally refers to coffee produced in Brazil. There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98% of the country's total output. The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste.

Brazilian coffee generally refers to coffee produced in Brazil. There are many kinds of Brazilian coffee, and like other Arabica coffee, Brazilian coffee is called "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98 per cent of national production: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state producing the most, accounting for 50 per cent of total production.

Although the main varieties of coffee are diverse, Brazilian coffee is suitable for the taste of the public. For example, coffee produced in the northern coastal areas has a typical iodine taste, reminiscent of the sea after drinking. This coffee is exported to North America, the Middle East and Eastern Europe. Another kind of coffee that is interesting and worth looking for is washed Bahia coffee. This kind of coffee is not easy to find because Brazil is the world's largest consumer of coffee after the United States, and many of the best coffee can only be found in its domestic market.

In Brazil, the largest producer is Robbins. This kind of coffee is sold in the supermarket. Brazil's Robucht coffee, sold under the name Conillon, accounts for 15 per cent of total production.

Old bourbon coffee is grown on some estates in the Serrado district of Minas Greais state in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as Capin Branco and Vista Allegre, are also sold on the market. Although they come from the same area, these coffees have their own characteristics. Capingblanco coffee is smoother than Vesta Allegre coffee, while Vesta Allegre coffee is strong and black, both of which have lower acidity. However, like all Brazilian coffee, they are most suitable for drinking when they are fresh and tender, because the older they are, the more acidic they are. These coffee growers have organized themselves into the Brazilian Special Coffee Association (the Speciality Coffee Association of Brazil).

3 introduce and edit Brazilian coffee, which generally refers to coffee produced in Brazil. There are many kinds of coffee in Brazil, and like other Arabian coffee, Brazilian coffee is called

Brazilian coffee "Brazils" to distinguish it from "Milds" coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. Brazil has 21 states, 17 of which produce coffee, but four of them produce the largest, accounting for 98 per cent of Brazil's total output: Parana, SaoPaulo, MinasGerais and EspiritoSanto, with the southern state producing the most, accounting for 50 per cent of total production.

Low acidity, moderately roasted coffee beans from the World Coffee Center.

Brazil is vividly compared to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.

Unlike in the past, Brazil's economy is now less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world's coffee, especially on coffee prices, is significant. For example, two frost disasters in 1994 caused a sharp rise in global coffee prices.

Since the introduction of coffee trees from French Guiana (Guyana) in 1720, coffee production has gradually become a science. Before 1990, the Brazilian government carried out strict monitoring of the coffee industry, with both strict intervention and price protection measures, and the state has been implementing minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, the remaining stock reached 78 million bags, which had to be burned by fire or thrown into the water to destroy.

Since the opening of the free market in 1990, the original Brazilian Coffee Authority (IBC) has been replaced by the National Economic Association, the country's non-investment administrative body, which pursues a policy of non-intervention and allows producers to negotiate directly with exporters. The business activities of exporters are supervised by the government legislation, and the relevant departments register legitimate exporters.

4 characteristic editor, the largest coffee producer, accounts for 1/3 of global coffee consumption and occupies a place in the global coffee market, although the natural disasters faced by Brazil are several times higher than those in other regions. but its acreage is enough to make up for it.

Brazilian coffee fruit there are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice to mix other coffees.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over Brazil and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.

● quality beans: Sangduo NO.2, size NO.18

The characteristics of ● taste: mild, bitter medium, soft flavor.

The best fried culture degree of ●: medium fried culture.

In terms of natural conditions, Brazil is in the tropics, the north is tropical rain forest climate, hot and humid all the year round, suitable for the growth of tropical crops, coffee trees are sunny crops, sufficient sunlight for its growth conditions. Historically, Brazil has long been a Portuguese colony, in order to meet the needs of Western Europe.

Brazilian coffee has been growing single crops for a long time and developing the tropical plantation economy, so Brazilian coffee has been its pillar industry for a long time. From the market point of view, coffee and its processed products are rich in caffeine, exhilarate and play an important role in the working group dominated by mental workers, so they play a huge role in modern society, so the market is broad. Taken together, Brazil ranks first in coffee production in the world.

Brazil has many large farms and endless coffee plantations. They use machines to harvest and dry them. They are so efficient in automation that they regard coffee as a general agricultural material and completely abandon the flavor and flavor. As a result, many select coffee companies simply do not sell Brazilian beans so as not to demean themselves. In select coffee shops, there are still occasional Brazilian "santos" coffee, but they are all "Bourbon Santos" (bourban santos) rather than low-priced "Ping Dou Santos". Santos is a descendant of the bourbon species, hence the name for the port of Santos export. In the first three or four years before the coffee tree began to bear fruit, the beans were small and curved, with excellent flavor, and became the "Bourbon Santos". After that, the beans became bigger, flat in shape, no longer bent, and became "flat bean Santos". The flavor was not as good as before. Brazilian coffee can be found everywhere in Taiwan, but most of them are flat bean Santos. In fact, there are still high-quality coffee beans in various parts of Brazil, which will be sold on the market under their own name and are no longer commonly known as "Brazilian coffee." Some farms still retain the old bourbon species, with small particles of raw beans, obvious bending, red silk on the central line and the nickname "red center". Bourbon beans taste full, strong aroma, like drinking old wine, it is well worth a try. [1]

7 the taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, and with a hint of grass, slightly bitter in the fragrance, smooth and smooth, the aftertaste can make people comfortable and pleasant. There are no outstanding advantages for Brazilian coffee, but there are no obvious defects. The taste is mild and smooth, the acidity is low, the mellow is moderate, and there is a hint of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for the taste buds, which is why many Santos fans love this kind of coffee, just because it is so mild and ordinary. Santos is suitable for ordinary baking, suitable for brewing in the most popular way, and is the best raw material for making Italian espresso and all kinds of fancy coffee.

8 production of individual items for brewing editors

Roasting: more and more people are fond of roasting their own coffee beans, because usually after the coffee beans are roasted, they can only keep their freshness for 1 to 7 days, and then they begin to stale, leaving only bitterness and no mellow taste. Therefore, self-baking can ensure the freshness of coffee beans.

The traditional roaster is drum-type, which has the characteristics of stewing, which will make the coffee beans more mature and full-bodied. The household drum roaster can bake half a pound of coffee beans at a time, and the baking time (including cooling and producing beans) takes about 210.25 minutes. If you want to roast deeply, you only need to increase the time. When in use, just put the raw beans, set the baking degree, press the start button, from baking to cooling, the roaster can automatically complete.

Coffee machine grinding: in order to blend with water, coffee has made the greatest sacrifice-smashing to pieces. Before brewing coffee, the beans must be ground into fine grains to increase the contact area between water and coffee in order to extract the delicacy. In fact, the bean grinder is more important than the coffee machine. At present, most people choose the "sawtooth grinder" because it can grind uniform coffee powder quickly and steadily. The operation method of the sawtooth bean grinder is very simple, generally speaking, it will have two setting functions, one is to set the grinding degree, the other is to set the grinding time. The degree of grinding is mostly expressed in Arabic numerals, and the smaller the number is, the finer the grinding is. On the top of the bean grinder is a funnel shaped box containing unground beans, and below is a drawer to hold the ground coffee powder. When you choose to buy a bean grinder, you should pay attention to its power, usually between 70 watts and 150 watts, the higher the better, the higher the power, the faster the grinding speed, and the shorter time the coffee powder stays in the sawtooth, so it can grind the coffee powder at low temperature.

Brewing: to brew a good cup of coffee, you should not only have fresh coffee powder and slightly harder water, but also a set of easy-to-use brewing tools. There are three main types of coffee machines in common use.

Drip filter: wet the coffee powder with water and let the coffee liquid flow through the filter cloth or filter paper and flow into the container at the speed of natural fall. Basically, this method does not soak the coffee powder, just let the hot water pass slowly through the coffee powder. Both the drip cup and the electric coffee maker fall into this category and are the simplest brewing tools that can make clean and brightly colored coffee.

Bubble type: put the coffee powder into the pot, soak it in hot water for several minutes, and then filter out the coffee grounds by a filter cloth or screen to form a cup of coffee liquid.

Brazilian coffee siphon pot, dripping kettle, Belgian coffee pot and Vietnamese coffee pot are all follicular brewing tools, and they all have a soaking process to form a more complex taste.

High-pressure type: use pressurized hot water to penetrate the compacted coffee powder to produce a thick cup of coffee in this form of tools such as a mocha pot and an espresso machine.

Quick brewing method: can use Italian espresso machine, faster coffee brewing method. The Italian espresso machine can extract several cups of coffee successively. The oil and gum in the coffee beans can be emulsified and dissolved under high pressure during the brewing process, and the essence of the beans is completely extracted by pressure, making the brewed coffee stronger, better in taste and flavor.

Mixed preparation

First add deep-fried coffee to the cup, pour the same amount of milk into the milk pan, boil over low heat, add cream before foaming, do not wait for the foam to disappear and pour on the coffee.