The strawberry cup boils Manning, and the bulge on the wall of the strawberry cup is designed to attach fine powder.

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The outlet hole of strawberry filter cup is smaller than that of ordinary V60, and the drainage will be slower than V60, so it will produce the effect of soaking and improve the extraction rate.

However, usually when we use V60, it is easy to over-extract if the extraction time is long, because the fine powder accumulates at the bottom of the powder bed under the erosion of water flow, resulting in blockage and over-extraction.

The bulge on the wall of the strawberry cup is designed to attach fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, there is no over-extraction.

| 01 | production area profile |

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous.

Mantenin is also known as "Sumatran Coffee". Gayo is mostly produced in North Sumatra. Lake Tawa, which is dominated by ateng varieties, can be called Aceh Coffee or Lake Tawa (Tawar lake) Coffee, and the area between Lintong and Lake Toba lake in South Sumatra can be called Mantenin. Lindong is the producing area of Mantenin, and the best mantenin varieties have four varieties: Sidikalang, Bergendar, Siborong borong and Telok Sanggul.

Lake dopa, located in the central part of North Sumatra, was moved northward to the Lake dopa area by Dutch colonists in 1888, creating the modern Mantenin legend.

Lake Tawa is located in the middle of the Aceh Special Administrative region. Located at the northern tip of Sumatra, the area is less than 1/10 of Lake dopa. However, the quality and output of coffee have surpassed that of Lake dopa in recent years.

The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

1. Strawberry cup

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: 25 seconds

Flavor: changeable levels, clean, balanced, long-lasting caramel sweetness

Specific techniques: 15g powder, small Fuji ghost tooth cutter 4 grinding, kono filter cup, 88-89 degrees water temperature, the first water injection 30g water, for 25s steaming, injection to 104g water cut off, wait for powder bed water to half and then water injection, slow water injection until 220g water, tail section 5g do not want, water powder ratio 1:15, extraction time about 2:00.

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