Tiamo exclusive cup respectively uses a knife to extract the volcano and boil the El Salvador Ura Mountain.

Today, it is better to say how to cook Tiamo exclusive cups, so today the editor tried to use one-size-fits-all, segmented extraction and Japanese volcanic flushing to do experiments.

[one-size-fits-all approach]

After steaming, go around all the time, from the middle to the center, and then from the outside to the center, like painting mosquito-repellent incense, until the amount of water you need stops. (be careful not to go too far to the edge, about 0.5cm from the edge, in case the coffee powder on the edge is over-extracted. )

[segmented extraction technique]

Water injection is divided into several stages. Inject a section of water into two or three stages after steaming. The technique is also the same as the one-size-fits-all flow, but in the middle section, it will pause until the water level falls to see the powder bed before reinjecting water to the required amount of water.

[Japanese volcanic flushing technique]

First steam and then draw a coin-sized circle to the center, and draw the circle several times. When you see the foam ready to sink, start injecting water a little at a time until there is enough water. Because the seemingly bubbles keep popping up, like the lava gushing from the eruption of a volcano, it is called a volcanic eruption.

Today, we will use the above three cooking techniques to show the coffee beans of El Salvador's Mount Wula Manor.

The flavor of this coffee bean is mainly black plum, grapefruit, citrus acid notes, nuts, chocolate, Xuanmi tea aftertaste, sucrose sweet, obvious juice feeling.

Let's start comparative cooking.

[prerequisites]

Water temperature: 90 ℃

Degree of grinding: BG 6m

Powder / water ratio: 1:15

[across the board]

Technique: steam 30 grams of water for 30 seconds and then directly start injecting water in circles to 225 grams. After the water level drops, the powder bed is removed. The total time is 1: 47 "."

Flavor: obvious flower aroma, with chrysanthemum, jasmine aroma, drink with sweet spices, peanuts, cocoa, cream, almonds, cold after the flavor of fermented wine, the whole round and plump, sweet feeling is obvious.

[segmented extraction]

Technique: 30 grams of water is steamed for 30 seconds, then water injection is suspended to 124 grams, and after seeing the powder bed, the water injection continues to stop at 227 grams, the total time is 2: 12 "

Flavor: plum, lemon, vanilla, nuts, almonds, oolong tea feeling, cold citrus sweet and sour, the overall thick and full, astringent feeling is a little obvious.

[Japanese-style volcanic thrust]

Technique: steam 30 grams of water for 30 seconds, draw a coin-sized circle in the center in several stages, until 227 grams of water stops, and move away after the water level drops to see the powder bed, with a total length of 2: 45 ".

Flavor: it smells of flowers, vanilla and licorice. It tastes like cream, cocoa and almonds. After cold, it is a little sweet with nectar. It is clean but thin.

[summary]

The editor thinks that when cooking the beans [El Salvador's Mount Wula Manor], it will be better to choose a knife as a whole.

First of all, this is related to the Tiamo exclusive cup filter mesh mobility is weak, the angle is small, most of the coffee powder will be concentrated in the middle, so the use of one-cut flow to make the coffee powder constantly stirred and extracted more evenly.

The second is Japanese volcanic flushing, which can boil out the aroma, which is softer as a whole, because the volcanic flushing is the main extraction of coffee powder in the middle of the filter cup, and the edge extraction is relatively less than Tiamo exclusive cup. The angle of the filter cup concentrates the coffee powder, so the flavor extracted is cleaner, stirring less, so the extraction rate is less than a knife stream, so the overall taste is slightly thinner.

The last is the segment, because the segment is in the state of both stirring and soaking, and the fluidity of the filter cup is not strong, which can easily lead to the excessive extraction of the coffee powder on the edge in the soaking process, and it is easy to have an obvious sense of astringency.

To sum up, the editor thinks that when cooking beans like [El Salvador] in a Tiamo exclusive cup, it is more appropriate to use one-size-fits-all, followed by [volcanic flushing], and [segmented extraction] is not recommended.