Small knowledge: the stirring force of hand coffee and the impact of water injection will also affect the extraction rate.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Whether it is to practice hand-brewing coffee or a siphon pot, when brewing coffee, pay attention to the friction and string of coffee particles when the coffee powder and water flow are in the process of blending, and the water flow is strong in the impact, which is easy to cause.
The condition of excessive extraction is easy to make this cup of coffee bitter. The core ingredient of coffee extraction rate up to 18% Murray 22% is the best to drink, too low taste is not enough, too high is not good, there will be over-extraction.
When cooking the siphon pot, we should pay attention to the fact that the water temperature reaches what we want before grinding. At this time, I will first experience the dry incense, pour it into the water, mix it consistently, and use bamboo slices to adjust the fluctuations produced when mixing well. static extraction should be clearly confirmed during extraction.
Hand coffee drip filter, it is recommended that the caliber of the hand coffee pot and the level of water injection during adjustment, the stability of the adjustment, these are closely related to strength control, so experienced baristas must accurately grasp the elements of each link.
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Release the aroma of coffee and sweet hand brewed coffee is the key to the temperature of the water!
Professional coffee knowledge exchange more coffee bean information Please pay attention to the water temperature of hand-brewed coffee in the coffee workshop (Wechat official account cafe_style). In the process of brewing coffee, it is an important key to the temperature of the water, in the process of brewing hand-brewed coffee, it is an important key. Due to different cooking methods, the conditions and methods of control are not the same, different utensils
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There are N ways to open cold coffee-your summer will never be monotonous!
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) cold extracted coffee is standard in summer, if you are also a true fan of cold extract, then you might as well try different positions with us. Cold extracted / Cold brewed Coffee (COLD BREW) the concept of cold extracted coffee is similar to that of cold brewed tea. During the extraction process, the coffee beans are ground and injected into the cold.
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