Yega snow caffeine

The first cup, finely ground yerba sherbet, is pressed with a spoon and brewed in a mocha pot filled with 90 degrees water; the second cup, coarsely ground, begins to brew at about 60 degrees water.

Coffee liquid comes out of the pressure valve with a thick layer of foam (crema?), The foam in the first cup is white, and the foam in the second cup is black, which is not as thick as I have seen when brewing other coffees in mocha pots (tried Yunnan and Tanzania beans). Unfortunately, the foam disappears when I enter the cup, leaving a layer of oil.

He didn't smell the legendary fragrance of flowers and fruits. It was smooth when it entered his mouth. The sourness gradually shifted backward. After swallowing, his tongue began to return to sweetness. It took more than half an hour! Unfortunately, the taste seems to be a little thin, not as thick and mellow as I like (Yunnan beans perform better at this point).

When grinding, the dry fragrance is not obvious, and there is no chestnut fragrance of Yunnan beans. I don't know if it has something to do with baking, but last night's baking was in the middle of the first explosion, which was heavier than the baking of Yunnan Garden beans two days ago.

The overall feeling is that there is no taste of Tieguanyin in the imagination, and the aroma is not obvious, but it is better than imagined, which seems to be somewhat different from the description of beibie, which may be because my expectations are too high.