Introduction to the method and flavor of coffee extraction by hand brewing, cold bubble and ice drop that can be played at home.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Cold coffee:

Cold-soaked coffee is to directly put the coffee powder in cold water, after soaking for a long time, extract the trace factors of the coffee itself. Because it is soaked in cold water, the soaking time will be prolonged, so be sure to put it in cold storage with a better flavor.

Taste more smooth and fresh, will not have a strong taste, but there will be more caffeine.

Iced Coffee:

Ice drop coffee does not use ice to drop coffee, but the ice melting speed is very slow, after natural fermentation, the taste will be more mellow, the entrance is instantly smooth and slightly sour, if the use of sun beans will produce the smell of fermented wine.

The taste is dominated by fermented flowers and wine, the taste is cold and full-bodied, and there will be a lot of caffeine.

Hand-made coffee:

When brewing, you are familiar with the strong taste of coffee, it tastes sweet with chocolate and caramel, and the final rhyme will be slightly sweet and some even return to sweet taste. This baking degree combines the popular coffee flavor and retains the tail rhyme change, and can accept a little sour taste. This baking degree is a good choice.

PS: coffee roasting degree is not limited, moderate grinding prevails, and light roasting is the best.

The weight process of ice droplets. Cold bubble weight is convenient. Hot punching technique