How to make deep-baked coffee beans by hand, and how to cook by hand in Manning, gold.
This summer is just too much! Hot! Spicy! Many guests who come to Qianjie stores will give priority to iced coffee, and even some guests who never drink ice drinks can't stand such a fierce heat wave and order a cool ice hand to comfort their body and mind ravaged by the sun.
It is well known that the ice hands that most people like are refreshing, overall lively berries with less bitterness, and pleasant sour and sweet flavors, almost all of which are expressed by lightly baked beans. So, can deep-roasted coffee beans with mellow and fragrant flavor also do ice hand flushing? The answer must be yes! The problem is how to make it boil with a comfortable flavor and taste, which will be more difficult for most friends, because if you don't pay attention to it, it will directly turn into a cup of cold tea. In fact, as long as we brew the right number, the use of deep-baked coffee beans can still make a cup of ice hands with solid aroma and mellow taste.
Because the deep-roasted coffee beans are roasted for a long time and the quality is relatively loose, water can easily penetrate them and extract aromatic substances. If we use the brewing parameters of shallow roasted coffee beans to extract them, it is very easy to get a cup of bitter super-extracted coffee. Therefore, we have to adjust the water temperature and grinding. In order to avoid the release of too many bitter substances, the deep-baked beans in Qianjie will be extracted at a water temperature of 87-88 °. In grinding, it will also be thickened to give more room for extraction.
The front street still uses "Golden Manning" coffee beans to demonstrate, it has the flavor of Cunninghamia lanceolata, caramel, nuts, mellow thickness and a very clean tail rhyme.
The most classic powder quantity is 15g, and the grinding degree is medium grinding (between coarse and fine sugar, the screening rate of No. 20 screen is 75%, while the bean mill used in Qianjie is EK43, with a scale of 10. The ratio of powder to water to ice is 1:10:5 (15g powder translates to 15g powder, 150ml water, 75g ice), and the water temperature is 88 °.
Water injection techniques also need to be adjusted, with water temperature and grinding to give a larger extraction space, our 150ml water into five stages, each 30ml, the first stage of steaming is essential, 30 seconds later for the next stage of cooking. In the second section, draw a small circle (the size of a coin) from the center to inject 30ml, and then inject the next paragraph after infiltration, and so on, until the last paragraph is finished.
After the drip filtration, we shake the sharing pot in order to make the coffee and ice in the pot blend more evenly.
After shaking, you can start to enjoy it! The entrance feels cool and clean, full-bodied Chinese fir, chocolate flavor will produce a long return to sweet after swallowing, if you really want to make a metaphor … It can be regarded as a chocolate-flavored tangerine, and the flavor of dark chocolate dissipates into sweetness immediately after the entrance.
Share another way, which is more suitable for friends who want to drink iced coffee while keeping the coffee full-bodied. The method of powder, water and water injection is the same as above, the only difference is to raise the ice to 120g, prepare a container, shake evenly after cooking, pour the coffee liquid out of the cup, and remove the ice. this is because the coffee liquid has been absorbed to enough low temperature, and soaking the ice will only liquefy and dilute the coffee liquid. "timely anti-dilution" is also very good.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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