Costa Rican coffee, Costa Rican Mozart, Costa Rican coffee.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Filter cup: hario V60; grindability: 5R (Chinese standard No. 20 sieve pass rate 58%); powder-water ratio: close to 1: 15; three-stage extraction.
Steam with 30 grams of water for 30 seconds, slowly inject water around the center to 125 grams for segments, and wait for the drop of water level to reveal the powder bed, continue the small water flow slowly to the end of 225 grams of water injection, and the extraction time is 2 minutes.
Flavor description: it smells with a hint of fermented wine, with obvious raisin flavor in the mouth, nuts, peanuts and black tea when the temperature is high, and sour notes of tropical fruits, sweet oranges and sucrose finish when the temperature drops slightly.
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Brazilian coffee hand brewing method introduces the brewing method of yellow bourbon coffee beans in Brazilian Queen's Manor.
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), filter cup v60, 88 degrees Celsius water temperature, the first injection of 30g water, 30 seconds of steaming, injection to 105g
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Colombian Coffee planting process introduction of Colombian Coffee varieties
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) the front street of Colombian Paraiso powder bourbon, Colombian coffee varieties introduction Kaddura was introduced from Brazil in the 1960s, currently accounting for 45-50% of the country's output, has replaced the earliest Tibica. The new breed [Colombia] with the same name as Colombia is eight.
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