How much water is suitable for brewing Arabica coffee?

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Arabica coffee tree, one of the most important coffee trees in the world. Arabica species (scientific name Coffee Arabica) originated in Ethiopia's Abyssinia Plateau (now Ethiopia Plateau). It was mainly used as medicine in the early stage. The habit of baking and drinking was cultivated in the 13th century. It was introduced into Europe through the Arab world in the 16th century and further became a favorite drink of people all over the world.

Brewing steps:

1-Fold the filter paper and apply it evenly to the filter wall;

2-12-15g coffee powder per cup of coffee calculation, coffee powder into the filter paper, and shake evenly;

3-Boiling water: 180-200ml per cup ready to boil water;

4-Warm pot: pour a small amount of hot water into the strainer, shake well and pour out.

5-The first cooling: after the water is boiled, put a wet cold towel on the kettle for 20-30 seconds to cool down, so that the water temperature drops to 92°C.

6-Steaming: Use cooled water to moisten coffee powder with a very fine stream of water. Water should be injected spirally from the center of the filter outwards, and the fineness and speed of the water flow should be uniform. The amount of water should be just wet, drenching all the coffee powder as well, at this time coffee powder will absorb water and expand.

7-Insulation: Put the filter pot on the stove to keep warm, as long as there is coffee pot should be placed on the stove to keep warm, so as not to affect the taste of coffee after cooling.

8-The second cooling: after stewing, continue to put the filter pot on a wet towel to cool down, 20-30S, down to about 85°C.

9-Brewing: water injection method and 6 with, water flow can be coarse.

10-Done.