You're welcome-if cherry powder is sweet, how to drink coffee powder?

You're welcome-if cherry powder is sweet, how to drink coffee powder?

Using beans: Kenya AA Top Muya

Kenya, a favorite of the seniors recently, if he does well.

Cranberry acid + tangerine sweetness is very distinct, changing your impression that Kenya is sour.

Use the filter cup: be polite-if cherry powder

The flow rate of guest politeness is slightly slower than that of Hario v60 which enhances aroma and acidity.

But when used with beans with strong acidity, it is easier to release the sweet taste, and the sweet and sour taste is moderate.

Degree of grinding: small Fuji flat knife # 4

Water temperature-hand flushing pot: use fellow EKG thermostat, so the whole process is 90 degrees.

Ratio of powder to water: 20g powder: 300ml water = 1:15

Analysis of Chong method (Please watch the film with it)

Steaming feed water 40ml for 30 seconds

→ steaming time should not be too long, the sour taste is easy to be too much, and the latter half of the feed water is easy to be flooded.

The central point of the first section is injected with water, and the water is fed gently and slowly to let the powder layer exhaust to open the waterway.

Until the water is injected into 150ml, the water level in the filter cup will rise slowly, but not too fast.

→ rising too fast means that the water supply is too big / the channel is not clear / the powder is too fine, which will cause the acid to be not bright, so it will not taste good.

When the first stage of water flow leaves 1 / 3, the second stage feed water slowly circles outward, then goes back to the center point after the outermost circle, and stays in the center to keep the water level at the same height.

The water level of this section of water supply will rise very quickly, so it doesn't matter to let it rise. If the water level is still rising when you get back to the center, you can use a little irrigation technique to keep the water level fixed, and give him the target dose to let him drain.

The → section uses the polite structure to soak the powder fully, which can increase the sweetness, so the water supply should not be too warm and swallow too small, there should be enough water to raise the water level of the filter cup, and the flow rate will be slower after rising, and then the bitterness can be avoided by water injection at the central point.

Because this is a multi-angle film, I'm afraid we might make a mistake or mark the timeline.

First-30 seconds = steaming (2 angles crisscross)

30 seconds-1 minute 50 seconds = the first stage of water injection (2 angles staggered)

1 minute 50 seconds-2 minutes 50 seconds = second stage water injection (2 angles staggered)

2 minutes 50 seconds-3 minutes 30 seconds = filter cup water flow finished (2 angles staggered)

3 minutes 30 seconds-end = first and second stage water injection (side angle)