Why is my hand making coffee so bitter / sour? a picture makes your coffee talk.
The production method of hand-brewed coffee is very simple, basically according to the powder-to-water ratio at 1:15, the water temperature is 90-93 degrees, first wash filter paper, then cloth powder, finally brew, drip filtration, out of the cup, the total time to control in 2.5min. The grinding scale is not mentioned here because there are differences in grinding thickness between different brands of bean grinders, so it is impossible to give a unified value.
So let's see how changes in various parameters affect the flavor of a cup of hand-brewed coffee:
With the refinement of the grinding particles, the bitterness, alcohol thickness and irritation of coffee will increase accordingly, which will also reduce the acidity; the higher the water temperature will increase the acidity, bitterness, alcohol thickness and irritation together; the effect of brewing time on acidity, bitterness and alcohol thickness is not significant, but the irritation will increase with time.
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How to "drink" a cup of boutique coffee from the basic to taste a cup of boutique coffee to make a coffee?
How to taste a cup of coffee correctly first of all, we must understand the basic taste of coffee: acid: there must be! Fruit acid can make coffee lively, light and rich. But what we hope to drink is the acid of fruit, such as the acid of apples, lemons and peaches. What I don't want is vinegar-like acidity. Sweet: the sweetness in coffee is not the sweetness of sugar.
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How does the custom of the oldest birthplace of coffee spread all over the world
Ethiopia is called the birthplace of coffee. Why is it the birthplace of coffee? There is such a short story. There is a place called Kaffa in Ethiopia. One day there was a shepherd who raised the sheep. Suddenly, one day he found that the sheep was as alive as crazy. Later, he watched the sheep carefully to see what the sheep ate or what it smelled.
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