How to make the sour flavor of shallow roasted coffee beans sweeter
The flavor of the coffee we drink is different, but it is actually related to the roasting degree of the coffee, and the flavor of the coffee is different under different roasting degree. The taste of boutique coffee has become a prominent learning, more and more people learn to feel the unique acid flavor of boutique coffee, so the roasting degree of boutique coffee has become more and more shallow.
Some people like to drink sour coffee, Yega Chuefei coffee is recommended, but there will also be people who like to drink sweeter coffee, by contrast, most people still want to drink sweet and sour coffee.
This brings a demand for hand-brewing. In the face of more and more emphasis on sour baking, how on earth can we make such shallow roasted coffee beans sweeter?
In brewing coffee, we can improve the brewing method of coffee and try to extract more sweetness during extraction, so that the coffee has enough sweetness to balance with the original high proportion of acid. The extraction rate is low when the flow is slow, and the extraction rate is low when the flow is fast. To enhance the sweetness, the sweetness can also be adjusted through the control of water flow rate.
To increase the sweetness of brewing coffee, slow down during the extraction phase. Through manual control, it can also be controlled by filter cup. On the other hand, reducing the specific gravity of fine powder can reduce the extraction of bitterness. The extraction rate of fine powder can be controlled by sieve, manipulation, or directly finding a high-grade bean grinder with average particle size (such as the well-known hand mill C40 or M47), which can improve the bitterness release of fine powder and enhance the sweetness.
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Suggestions on how to make coffee without bitterness, shallow roasting, hand-made coffee parameters
"hand brewing" is the first choice for many coffee players. The core principle of hand brewing coffee is dissolution and extraction, which refers to the process in which the soluble substances in coffee are dissolved from solid to liquid. Many factors need to be taken into account in the process, such as the proportion of hand-brewed coffee, including the ratio of water to powder, fine grinding grains, water temperature, manipulation, etc.
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Four or six brewing methods of hand-brewed coffee World baristas brewing competition hand-ground coffee brewing method steps
I believe everyone has heard of the "four or six ways of brewing". When sharing the extraction method, many coffee practitioners / enthusiasts will say that the coffee brewed in this way is very sweet and mellow, but seldom share what the four is and what is the sixth. What is the purpose of this brewing? So that many friends don't understand, but think it's awesome.
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