The correct way to drink mocha coffee: how to drink mocha coffee? what's the taste of mocha coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Medium-baked City (caramel): coffee beans have an aroma of peanuts before grinding, caramel aroma after grinding, complex layers in the process of sipping, a little bit of gluconic acid in the changing tip of the mouth, a long finish of spices, sweet and round Shengjin with Middle East milk tea for a long time, and sweet malt at the bottom of the cup. The Yemeni mocha baked in China will continue to change. It is suggested that after baking for 14 days, the fermented flavor of complex game is the best.
The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water can stay in the filter cup long enough to ensure that enough flavor components are dissolved, and the medium baking powder layer must also have a certain degree of support. in order to perform the "blocking" function. In order not to weaken the supporting force of the powder layer, it is necessary to grasp [the strength of the water column], [the position of water injection], and [stable circle], which is a complete set of [water injection skills].
1. Filter cup: V60
two。 Water temperature: 88 degrees
3. Degree of grinding: small Fuji degree of grinding 4
4. Baking degree: medium baking
5. Steaming time: 25 seconds
Flavor: balanced, chocolate, long-lasting caramel sweetness
Qianjie Coffee Mocha Coffee suggestion: 15g powder, 4 grinding of small Fuji ghost tooth cutter, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, 25 s steaming, water injection to 104g water cut off, wait for powder bed water to go down to half and then water injection, slow water injection until 220g water, 5 grams at the end, water powder ratio 1:15, extraction time about 2:00 (calculated after stewing)
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