Brazil is the largest coffee producer in the world, Minas Gerais, a coffee bean region with Brazilian flavor.
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The global trend of modern coffee has gone through three popular stages: the first stage is the popularity of cheap coffee represented by instant coffee from World War II to the 1960s; the second stage is the popularity of commercial coffee represented by Starbucks from the 1960s to the beginning of this century; the third stage is the popularity of boutique coffee which originated in the 1970s and has become a trend in the past decade, especially in Japan and South Korea.
Brazil (Brazil) aroma 3 minutes brightness 3.5 minutes mellow 3.5 minutes flavor 4 points aftertaste 4 points
Suitable for baking: the base beans used by City/Full city/Espresso as Espressode should not be baked too deep, because the bean density is low at low altitude, and the pot produces coke bitterness under deep baking, and it is best to start the pot before the second explosion. As for high-grade Brazilian beans, they can have a wide baking range, ranging from city to the middle of the second explosion.
Brazil is the largest coffee producer in the world, and its history can be traced back to the early 17th century. Although the output of Brazilian coffee is the largest in the world, most of them are low-quality Arabica beans and Robusta coffee beans. This is because most of the Brazilian coffee grows in a low altitude, non-volcanic soil, or even a prairie with no forest shade at all. These congenital defects cannot be made up for by new farming techniques, so most people in the boutique coffee world do not have a good impression of Brazilian coffee. However, this does not mean that Brazilian coffee is unbearable. In recent years, Brazilian coffee farmers have worked hard to equate Brazilian coffee with high-quality coffee, and the country's coffee associations have also done their best to help, and their efforts have paid off. the prices auctioned in the coffee market are also quite beautiful. The three main coffee producing areas in Brazil are Bahia, Minas Gerais and Sao Paulo, but most of the best Brazilian beans come from Minas Gerais, and the most famous Hirado is a small producing area in Minas Gerais.
As for Santos, which is the largest and oldest coffee export port, beans marked Santos may come from anywhere in Brazil, so it is not a useful regional or rating indicator. Ordinary Brazilian coffee beans not only have a poor appearance and uneven size, but the important thing is that the taste is very mediocre and undistinctive, and some of them have an unpleasant smell of iodine. Good Brazilian beans come from old coffee trees grown in Bourbon. They smell like stone fruit, taste sweet and low acidity, have the bittersweet taste of chocolate, and some people use the term "extremely smooth and smooth" (Strictly Soft) to describe top Brazilian coffee. Brazil beans have always been an indispensable ingredient in Espresso recipes because they are rich in oil. Good Brazilian beans are mellow, flavored and sweet, but they do not take away the flavor, providing the best stage for other coffees to enjoy.
About Brazilian coffee ~
Qianjie coffee usually roasts Brazilian coffee to more than medium roasting. For the Queen of Brazil, the hand-baked beans of Qianjie coffee, Qianjie coffee will choose medium-deep roasting, which will be roasted for three minutes after an explosion and baked at 201 ℃.
Qianjie coffee is suggested to be brewed:
Use KONO filter cup and trapezoidal filter cup to increase the mellow taste of Brazilian coffee, highlighting the sweetness and balance of this bean; moderate grinding; water temperature 88 ℃; powder / water ratio 1: 15; extraction time: 1 minute and 50 seconds.
Flavor: chocolate, nuts, sucrose, cream, soft fruit acid
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Ethiopia is one of the coffee producing areas with the highest average elevation in Ethiopia.
Strictly speaking, Yega Xuefei is a by-product area of Sidamo. Located in the northwest of Sidamo, with mountains and lakes, the town is one of the highest coffee-producing areas in Egypt. However, the mode of production and flavor here are so outstanding that Egyptian coffee farmers compete to take pride in the flavor of their coffee, so they become independent from Sidamo and become the worst in Africa.
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What are the three steps to choose fresh coffee beans
There are three steps: smell, see, and peel. Smell: put the coffee beans close to the nose and smell them deeply to see if you can clearly smell the aroma of the coffee beans. If so, the coffee beans are fresh enough. On the contrary, if the aroma is weak, or has begun to appear greasy, it means that the coffee beans are not fresh at all. This kind of coffee beans, no matter how much effort you put into grinding and going
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