Which kind of coffee beans is better for hand-brewed coffee? how much water is correct for 15g hand-brewed coffee?

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Qianjie Coffee introduction-individual Coffee recommendation

Individual coffee can best show the unique producing area personality of coffee beans, due to the different national producing areas, some are sour and some are bitter, through the baking mode of the bean baker, it will also change the tonality of beans.

There are different preferences for coffee around the world, and individual coffee is a good choice for coffee beginners.

China prefers shallow roasting with fragrance and mellow, but most of them find it difficult to accept sour coffee.

Japan prefers fragrant, strong medium-roasted coffee with high-quality sour taste.

Europe focuses on deep roasting with strong flavor, represented by espresso.

In the United States, it is good to have the taste of coffee, because drinking coffee is a necessary drink for them every day.

Shallow baking: sour taste is obvious, with flower and fruit aroma.

Medium baking: the sour taste decreases gradually and the bitter taste increases gradually, with nutty aromas.

Deep baking: almost sour, bitter with pine aroma.

Individual coffee is shared by hand.

[sunflower kuisheng beans]: the body of the beans is smaller, yellowish in the green, and there is a great difference in particle size.

[sun Huakui cooked beans]: the degree of baking is light, the color is light, and there is no silver skin.

[sun Huakui]: it is recommended to use 15 grams of powder at 90 degrees water temperature, 3.5 Fuji grindability 3.5 V 60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 30s, the second water injection 104g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2Rd 02s.

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