Stewing is the most important part of hand-brewed coffee.
Stewing is the most important part of hand-brewed coffee, and the steaming time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30-40 seconds, the steaming time of moderately roasted coffee is 20-30 seconds, and the steaming time of medium-deep roasting is 10-20 seconds. The finer the grinding, the steaming time should also be shortened so that the water-soluble substances in the coffee can be extracted more easily.
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The unique coffee bean treatment method of Sumatra-wet planing method
The common method of washing and sunbathing is to wait until the coffee beans are dehydrated and hardened and the moisture content is 12.13%. Because of the humid climate in Sumatra, local farmers have invented the wet planing method, which is when the coffee beans are not yet dehydrated and the moisture content is as high as 3050%. This can greatly shorten the drying time.
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Milk foam is the essence of testing a barista's basic skills
More baristas often because the milk foam is not dense enough, the surface milk foam due to mutual extrusion and cracking, not only affects the taste, but also has no way to make good-looking pull flowers. In fact, whether it is the pursuit of good-looking flowers or the pursuit of smooth taste, the density of milk foam is very important, coffee is the foundation and soul, milk foam is the essence of testing a barista's basic skills.
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