What are the characteristics of the coffee taste made by various coffee utensils?
Only espresso has cream, and if something like this happens, it's best to get rid of it. This thing affects the taste.
The mocha pot made is relatively close to the espresso, or can be regarded as a kind of home simple espresso. The taste is more straightforward. (I don't know how to describe it)
The siphon pot tastes clean and soft. The drip filter pot (if you are talking about the Vietnamese Didi pot) I don't like this very much, it has more miscellaneous flavor, there are not many beans suitable for this kind of pot, and the beans of the Vietnamese are not delicious. It is suspected of overextraction, but it can be used to make ice coffee. If you're talking about electric drip filtration... It's similar to the American style. Look at the machine.
In terms of taste, pressure is the most important thing. Because of its unique extraction method, it can most truly reflect the characteristics of beans (closest to cupping), it can not filter the powder very clean, so the taste will be rougher than siphon pot and hand flushing, and the consistency will be higher, but according to personal hobbies, many people prefer the experience brought by legal pressure.
The Italian machine can magnify all the indicators of the beans, but it cannot be said to retain its fragrance, because the beans used in the Italian machine are mixed beans, and the taste is set by the barista. Thick cream is one of its characteristics, but cream is not directly related to the fragrance.
- Prev
How to preserve coffee? how to preserve coffee?
There is a knack for distinguishing the freshness of coffee beans: fresh coffee beans smell fragrant, otherwise they are tasteless or have a bad smell. Look at it: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete. Hand pressure: fresh coffee beans are fresh and crisp, and the fragrance comes out when they crack. Color: dark black coffee beans, the brewed coffee has a bitter taste; yellow coffee beans
- Next
About Robusta coffee beans
"Robusta" coffee, commonly known as "sturdy beans", can be grown at low elevations (200 to 800 meters above sea level), has strong resistance to diseases and insect pests, is not vulnerable to agricultural disasters, has a high annual output per unit area, and is harvested in large quantities by machine. in general, the cost of production is much lower than that of Arabica coffee.
Related
- Guji coffee producing area of Guji, Ethiopia: Humbela, Shakiso, Wulaga
- What is the most expensive variety of Qiloso in BOP multi-variety group?
- How to store the coffee beans bought home?
- Why are Yemeni coffee beans so rare now?
- Ethiopian Sidamo all Red Fruit Sun Sun Santa Vini Coffee beans
- SOE is mostly sour? What does it mean? Is it a single bean? what's the difference between it and Italian blending?
- Is Italian coffee beans suitable for making hand-brewed coffee?
- How to choose coffee beans when making cold coffee? What kind of coffee beans are suitable for making cold coffee?
- Just entered the pit to make coffee, what kind of coffee beans should be chosen?
- Can only Japan buy real Blue Mountain Coffee? What are authentic Jamaican Blue Mountain coffee beans?