The correct way to open the coffee_What coffee beans is suitable for?

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1. I suggest you first take a look at the flavor of the beans you bought. Vivette Nanguo I personally think this bean has the relatively strong characteristics of Guatemala, in short, the relatively soft flavor, which is somewhat similar to Brazil, but not complete. Secondly, the biggest feature of this bean is its mellow thickness, relatively obvious tongue pressing, and a creamy sweetness and taste. Of course, this does not necessarily mean the whipped cream. Therefore, these flavors are relatively normal taste, slight acid is likely to be the characteristic of shallow baking, the Maillard reaction brought by shallow baked beans is not fully consumed, and finally lead to some sour taste may also be a normal phenomenon.

2. After talking about the characteristics of beans, let's talk about the proportion. What utensils don't matter, he just helps you get a good cup of coffee. So the key to coffee is the proportion, which here refers to the ratio of water to powder. I believe the word LZ should not be unfamiliar. Take a chestnut, if you want to make a cup of milk that tastes right, then the ratio of milk powder to water should meet your requirements. I think that's right! Therefore, there is also a proportion of coffee here, that is, about 1 g of beans 15-18 g of water to brew. Too much or too little can lead to bad taste. This is not to say that this is an absolute proportion, but it is easier for you to get a good cup of coffee.

3. After talking about the proportion, let's talk about your degree of grinding. LZ mentioned this question, so I would like to answer the question of LZ here. Although I have not used anonymous grinding, I can give LZ a reference standard for the thickness of ground beans. After all, the scale of each mill is different, but the thickness is the same! I suggest that LZ grind the beans to the size of coarse granulated sugar. Remember that it must be the grain size of 'coarse sugar'. At this point, I believe LZ should have experience.

4. Finally, let's talk about the correct way to open 'Philharmonic pressure Coffee'. Ailo pressure coffee is actually very simple, I believe there should be no big problem with the way LZ is opened. First, pull the needle open to reach a capacity you expect, then put the filter paper on the strainer and wet it. Remember, this is hot water. Then pour the powder into the needle and remember that the needle is inverted at this time. If you can, it is best to weigh it, so that the proportion relationship is accurate. Then start to inject water, pay attention to the proportion, can be calculated in advance, and then pour into the needle.

5. The last thing to note is that since it is a needle, coffee is really regarded as a 'patient'. When pushing the medicine, slow down and pay attention to uniform speed. In this way, whoever it is, the experience will be better. Finally, pay attention to the water temperature, the best water temperature is about 90 ℃.

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