Mocha Coffee Grinding degree Mocha Coffee feature introduction Mocha Coffee hand flushing skills Guide to hand flushing parameters

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

The flavor of coffee

Chlorogenic acid (chlorogenic acid), tannin is an organic acid that must be found in coffee beans. Although it is one of the sources of bitter taste, it is also an antioxidant that is helpful to the cardiovascular system and metabolism of the human body. A good level of baking beans and appropriate brewing methods can not only improve the sweetness of coffee but also adjust the acidity caused by chlorogenic acid. A cup of delicious coffee comes from this.

If you want to get the most chlorogenic acid from coffee, it is best to drink light-roasted coffee, because the content of chlorogenic acid decreases with the roasting time. Mocha (Italian: Mocaccino) is one of the variants of Italian latte. Like the classic Italian latte, mocacino is made from Italian concentrate with milk and foam and chocolate syrup.

What is mocha coffee? Mocha coffee: produced in Ethiopia, small beans, strong sour taste, slightly alcoholic, spicy, special flavor, is a famous high-quality coffee.

The technical steps of hand-brewing mocha 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%.

Extraction completed