Coffee review

The brewing method of civet coffee Kopi Luwak illustrating the brewing method of Kopi Luwak

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) fresh and high quality coffee beans are the first ingredient in making mellow coffee, coffee beans usually use a single variety of coffee, because a single type of coffee is more likely to highlight the taste of coffee. Generally speaking, the flavor of hand-brewed coffee is the best, if it is ground before use.

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

Fresh and high-quality coffee beans are the first ingredient in making mellow coffee. Coffee beans usually use a single variety of coffee, because a single variety of coffee is more likely to highlight the taste of coffee.

Generally speaking, the flavor of hand-brewed coffee is the best. If it is ground before use, the oxidation rate will be accelerated and the coffee flavor will be lost.

The common baking is shallow baking, moderate baking, deep baking, the lighter the baking, the stronger the sour taste.

Generally speaking, high-end boutique coffee is generally roasted only in medium or light degree, but this does not mean that all coffee beans are roasted lightly.

In fact, each kind of coffee bean has its own baking degree, only the appropriate roasting degree will give play to the characteristics of the bean itself during extraction.

Hand flushing, as a method of extraction, is also known as "drip brewing". It was invented by the German Ms. Mellita in 1908 (that is, the German filter paper brand Mellita).

Extraction principle: put coffee powder into filter paper or filter, inject hot water of 85-94 degrees under atmospheric pressure, and get coffee liquid by gravity natural dripping extraction.

Common hand punches are: V60 filter cup, bean grinder, hand punch pot, electronic scale, electronic thermometer and so on.

The generally recommended powder-to-water ratio is 15 grams of coffee powder to 225 grams of hot water, the amount of steaming water is 30g, steaming for 30 seconds, the aroma of coffee can be smelled, after 30 seconds, the water is injected to 120g, until the water level is about to reveal the powder bed, water injection to 220g, extraction time minutes, 2 minutes after the removal of the filter cup in the case of the same amount of powder, the more coffee extracted, the lighter the bitterness of coffee, the generally recommended powder ratio is 15 grams of coffee powder to 225 grams of hot water.

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