Handmade Zambian Coffee record _ Zambian Coffee handbrew parameters recommended _ Zambian Coffee small l

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Beans: Zambian coffee, self-baking

Utensils: mailbox bean grinder, copper pot, flannel

Thickness: can be rotated to a minimum and then loosened by four frames

Water temperature: 93 degrees Celsius

This is a late assignment.

When Sister Ka brought it to me,

The mouth of the bag is marked La Azotea.

I checked google and thought it was Antigua Guatemala!

However, after further inquiry, it was confirmed that it was Zambia.

First of all, it's the temperature of the water.

The water temperature has not been able to rise several times before.

I think the heat dissipated when the hot kettle was poured into the copper kettle.

To avoid such a situation

I put the spout into the copper pot

Reduce the area of boiling water in contact with air.

It proved to be quite useful.

Measure the hot water just poured into the copper pot.

It is much higher than before.

It is very convenient to choose the temperature of the water.

Because it was quite light and dry, I decided to get a little hotter.

When it drops to 93 degrees, start hand flushing.

At the beginning of the steaming, the expansion of the powder layer is quite low.

It is difficult to observe the time when it fades.

So when the surface began to dry, I began to inject water.

Maybe I haven't rushed in the middle for too long!

The circle process is not so stable this time.

People who feel stuck in their hands often fail to follow the route they want to rush.

And then I forgot the other details.

Finally, let's look at the performance of this cup of coffee.

Apply the standard of bean baker, refreshing and sour!

The entrance is quite bright sour taste, you can feel different levels of acid slightly.

But because I am not good at jargon, it is difficult to express it.

As for the astringent taste, there is almost no mixed flavor.

In a special place, there is a faint sweetness when you finally return to Gan.

But it is not as sweet as Kenya AA before.

The two African beans drunk so far are both of this kind of temperament.

I wonder if it is the so-called "wild"?

Next time, look at the lower temperature. I don't know how the sweetness will change.

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