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Demonstration of coffee brewing of Brazilian coffee beans
Brazil-Cerrado Natural 2
It has nutty aromas and a clean taste. The aroma is moderate, the entrance feels soft and smooth, with a slight sweetness at the end.
Coffee beans: Brazil Cerrado Natural 2 Screen 18
Bubble utensils: Little Eagle Grinding 2.5th Hario DWP-3 flannel hand
Bubble temperature: 90 degrees C
Powder content: 24g (glass + bamboo mixing rod)
Pour powder and tile
Soak water for the first time; finish baking.
Pour water for the second time
Pour into the water for the second time; keep water.
Completion stage of pouring water
Drip filtration is completed; coffee powder is U-shaped and extracted evenly
400CC, pour coffee into the cup.
Tasting
The tasting cup scores 93.
Brazil, located in South America, began to grow coffee in 1727. At that time, coffee seeds were smuggled by Francisco de Mello Palheta from the neighboring French colony (French Guiana) in northeastern Brazil. In 1845, Brazil accounted for 45% of global coffee production. So far, Brazil's total output is still the first in the world, accounting for about 1 of the world's total output.
In Brazil, coffee trees are planted at an altitude of 650 to 2600 feet. The main producers are concentrated in the central and southern provinces, such as Minas Gerais, Sao Paulo, and Parana. More than 300,000 farms are engaged in coffee cultivation, covering an area of no more than 10 hectares, and most of them are harvested by machines and treated by the sun. About 80% of coffee is Arabica. 65% of coffee up to export grade is exported from the port of Santos (Santos).
Brazilian Coffee beans-Hirado Coffee Brazil-Cerrado
Syracuse is a famous high-quality coffee producing area in Brazil. Its processing method is relatively fine. Unlike Santos coffee in Brazil, which is treated in the sun, Syrador coffee is washed or semi-washed.
Premium Syrador coffee has nutty aromas similar to that of Brazilian Santos but more refined and cleaner. The aroma is moderate, the entrance feels soft and smooth, with a slight sweetness at the end.
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