How to make a cup of coffee better to brew coffee or brew coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
This method is still under development, but the aim is to emphasize the sweetness of coffee:
-roast coffee into full-roasted coffee
-1:12 proportion of winemaking
-25g grinding very fine (!) "5 on an EK"
-95C/96C Water (203F/205F)
-pour 300g of water in 15 seconds, cycle in 10 seconds, center in 5 seconds; that's it, that's it.-no bloom/ "only bloom"
-drain, don't stir, don't spin, do nothing.-the reason for being so "high and dry" (!)
-the total brewing time is about 1:30
I'm not sure about this method. It does seem to weaken the sour taste and bring sweetness, but that is probably a corroborative bias. It must be strange to pour 300 grams in 15 seconds, and it must be strange to watch the mud form a complete bubble during the whole descent.
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Coffee extraction sequence Coffee how to extract Oil Coffee the Best extraction
Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (official Wechat account cafe_style) the first compounds extracted from coffee are acids and fats. Acid is the simplest compound that produces a sour taste, so water can easily dissolve it in liquid coffee. From a chemical point of view, it is not particularly easy to increase the body's oil in coffee. Phase
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Coffee 46 brewing method hand brewing coffee 46 brewing method four or six rules for brewing coffee
Professional Coffee knowledge Exchange more information on coffee beans Please follow the basic theory behind the 4-6 method of Tetsu in the Coffee Workshop (Wechat official account cafe_style). The basic theory is the amount of water poured for the first time; this effectively defines the sour or sweet taste of coffee. If you use more water, coffee will produce more acidity. If you use less water, coffee will produce more sweetness. water
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