Brewing parameters of Yemeni mocha coffee how to brew Yemeni mocha coffee by hand

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Use V60, KALITA three-hole filter cup and cake cup.

V60

Parameters: water temperature 90 degrees / grindability BG 5R (64% of China Standard No. 20 sieve pass rate) / ratio of powder to water 1:15 / time 2pm 39% 01

Technique: steam with 27 grams of water for 30 seconds, slowly inject water to 120 grams for segments, and continue to inject water to 225 grams when the water level is about to reveal the powder bed.

Flavor: grape, licorice, cream chocolate, nuts, spices

Cake cup

Parameters: water temperature 90 degrees / grindability BG 5R (64% of China Standard 20 sieve pass rate) / ratio of powder to water 1:15 / time 2pm 39 / 09

Technique: steam for 30 seconds with 33 grams of water, slowly inject water to 121 grams for segments, water level drop is about to expose the powder bed, continue to inject water to the end of 227 grams.

Flavor: spices, cocoa, grapes, rich taste.

KALITA three-hole filter cup

Parameters: water temperature 90 degrees / grindability BG 5R (64% pass rate of Chinese standard No. 20 sieve) / ratio of powder to water 1:15 / time 2pm 39x 10

Technique: steam 30 grams of water for 30 seconds, slowly inject water to 117 grams for segments, and continue to inject water to 225 grams when the water level is about to be exposed to the powder bed.

Flavor: dark chocolate, caramel, long-lasting sweetness, mellow taste, overall balance.

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