How to adjust the grindness of brewing coffee in a siphon pot? verify it in practice.
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[Sidamo Sunshine Sakuran]
If you come into contact with a lot of hands, you should also be familiar with the flavor and cooking of Huakui. Today, let's talk about the actual operation of siphon pot and brewing.
It is not difficult to find tutorials for siphon pots on the Internet, but for different beans, there is still a need for more practical exercises to improve personal cooking ability.
We choose 20g coffee beans with a powder-to-water ratio of 1:12 and 90 degrees. Use the cross stirring method.
Stir once in the powder, steam for 38 seconds, stir the second time, wait for 60 seconds to remove the heat source, wipe the air part of the siphon pot with a rag with a trace of moisture to reduce the temperature, and let the coffee liquid in the pot return faster to avoid excessive extraction.
We used the degree of grinding of small Fuji 3 and 5 to make a comparison.
(3) the coffee made by grinding degree has obvious flavor of nut, citric acid, dark chocolate and citrus, with honey, peach sweetness and taste.
The overall greasy feeling is more obvious, the alcohol thickness is higher, but the taste at the end will be bitter.
After cooling, the sour taste and aroma will be clearer, and the overall taste will be rich and slightly bitter.
5 the coffee made by grinding degree has a fresh aroma, such as sour fruit, grapefruit, citrus, slightly hazelnut chocolate, black tea, weak fat and slightly thin.
The bitterness is relatively light, leaving the taste a little astringent.
But the overall sense of sweetness is more balanced.
If you are interested, you can fine-tune it according to your personal preferences to find your favorite and suitable cooking methods.
Welcome your comments and exchanges! ~
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What are the picking methods of coffee beans?
Pruning and stripping in mountainous areas, due to the inability to use large machinery, people are still using manual picking method, of which the most efficient is pruning and stripping method. Like machine picking, this method lacks accuracy. Although the cost of the equipment is not high, it still needs to be sorted after picking to pick out immature fruits and sundries. Hand-picked for high-quality coffee, hand
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Do you need beans for freshly baked coffee? why?
The freshly baked coffee is full of vitality, reflected in the coffee extract, that is, the soy gas is so abundant that it expands at the slightest encounter with water. Because the coffee is too active at this time, the fat will be rougher when making Espresso and will dissipate quickly. When extracted with hand flushing or other utensils, the flavor is bright but not mellow, and the sour taste is often too sharp, as if in childhood.
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