Coffee review

What is the relationship between old manning and Sumatra iron pickup

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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

What is the relationship between Sumatra Iron pickup and Manning?

As a matter of fact, old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes quite a long time to transport coffee from Indonesia to other countries. over time, the coffee beans, which were originally rich in water and fresh, slowly dried, forming a unique flavor, due to the progress of modern shipping greatly reduced the transportation time. So coffee with a special flavor like this becomes a specially processed coffee bean. The treatment of aged Mantenin aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and the raw coffee beans should be turned irregularly so as not to be scrapped due to the drop in humidity or mildew up and down. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor. Palate: the taste is very mellow, more like high-quality Pu'er tea. The successful aging of Manning's aged beans has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

Technical steps of hand-making aged Manning Coffee

| | ratio of water beans: generally speaking, 200ml coffee requires about 15-20g coffee beans. |

| | filter cup heating: pour hot water into the filter cup before brewing coffee, wet the filter paper to remove the smell of the filter paper, and heat the filter cup and the coffee cup. |

| steaming: take the center of the coffee powder as the center, gently add water to the coffee powder by hand to draw a circle, and submerge the coffee powder for about 20-25 seconds. The water flow here is too fine.

| the first brewing water injection accounts for 60% of the total coffee water, the second water injection accounts for 30%, and the third water injection accounts for 10%.

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