How do you brew Manlaojiang Coffee? how do you drink Manlaojiang Coffee Manor Naji Round beans and Manwan Mountain Coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee evaluation-Coffee Review, is an international professional coffee evaluation organization. Coffee roasters from all over the world send samples of roasted coffee beans for evaluation, and the advantages and disadvantages are made public in front of consumers, which makes Coffee Review one of the most authoritative and impartial coffee evaluation organizations at present. Coffee beans with excellent results almost set off a buying spree in the market, which can be described as a coffee purchase guide. Two of the Coffee Review 90 + beans of Manlaojiang Coffee come from Manlaojiang Coffee Farm.

● Nagy beans

Nagy Peaberr

The boutique shelf dried garden beans from Naji Manor, China's first 90 high-score coffee, Yunnan coffee can compete with the world's boutique coffee.

● Manwan Mountain

Man Wan Shan

In 2016, Arige, chief baker of Manlaojiang, used Mannakata. Manwan Shanwei batch coffee beans broke the first 90-cent coffee in China for a year, and once again set a new record for the CoffeeReview93 score of Chinese coffee.

● siphon kettle

Siphon pots, French presses, mocha pots, dripping pots and so on all belong to coffee brewing methods. Among them, the siphon pot, commonly known as the plug wind pot or siphon type, is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. The coffee brewed by its special brewing principle can not be compared with the ground coffee brewed by machine.

● medium grinding

Moderate grinding-the degree of grinding is related to the machines and utensils used to make coffee. For example, the French pressure kettle is recommended to be thicker, because it takes a long time to soak; the mocha kettle and semi-automatic kettle are thinner, but can not become powder, but should show fine particles; electric drip filtration can be determined according to the taste, if it is thicker, it is finer, if it is lighter, it is thicker. And manual brewing, siphon pot, it is recommended to be medium grinding fineness.

● gouache ratio

Gouache ratio-it refers to the ratio of coffee powder to the amount of water, which refers to the amount of unboiled water that has not yet been boiled. This concept was also put forward by the SCAA American Fine Coffee Association. According to the different flavor of coffee beans and different cooking methods, the ratio of gouache will be different. Generally speaking, the ratio of water to powder is 1:12-16. The best gouache ratio for siphon pot is 1:12.

● water temperature

Water temperature-Water temperature is important for a cup of coffee, generally speaking: for medium-roasted-light-roasted coffee, it corresponds to 88 °- 94 °water. For re-roasted-medium-deep roasted coffee, it corresponds to 82 °- 87 °water. Suppose the same coffee beans, the same extraction time. The higher the temperature of the water, the more bitter the coffee will be. Too low temperature will cause insufficient extraction, resulting in the loss of taste, and the sour taste will be more prominent.

In view of this, Yuan Hong, the overbearing president, is still very professional. Those who really know coffee can sweeten the bitter taste of coffee. And many people only learn to drink coffee, but not to taste it.

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