Coffee review

Yemeni mocha coffee beans are good to drink? can Yemeni mocha beans make Italian coffee?

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Yemeni coffee powder layer in the hand can not be ignored, this must be emphasized! The powder layer plays a subtle role, one of which is to provide resistance so that the hot water stays in the filter cup long enough to ensure that it dissolves enough flavor.

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

The situation of Yemeni coffee 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 stays in the filter cup long enough to ensure that enough flavor components are dissolved.

Yemeni coffee medium baking powder layer must also have a certain degree of support in order to play a "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 Yemeni coffee suggested techniques: 15g powder, small Fuji ghost tooth knife 4 grinding, V60 filter cup, 88-89 degrees water temperature, first water injection 30g water, carry on 25s steaming, injection to 104g water cut off, wait for powder bed water to go down to half, 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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