An introduction to the volcanic flushing and cooking techniques of the Japanese hand brewing genre spread in the coffee industry? The coffee made by the volcano is

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The volcanic rush of the seven hand rush genres spread in the coffee industry.

1. Why is it called volcanic flushing? It works like a volcanic eruption.

2. Generally use deep-baked bean powder (deep-baked soybean powder will give off more gas, which is conducive to bulging)

3. Circle a small area in the center when you rush (remember it is a small area. Otherwise, the whole thing will bulge, and there will be no volcanic effect.)

4. Slowly a bag will be bulged in the middle (the good name is Volcano)

5. the act of continuously drawing circles on a small scale.

The volcano is bitter because the bulging bag will keep the coffee in a steaming state for a long time. Therefore, in the latter stage, the water flow will generally be increased to avoid over-extraction of coffee powder. But uneven brewing techniques can affect the taste.

Qianjie introduces cooking parameters

20 grams of coffee beans (coffee powder)

300 grams of water injection

Powder / water ratio: 1:15

Water temperature: 85-87 degrees

Steaming time: about 20 seconds

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