Boutique Coffee how to prevent Coffee from over-extraction
The flow rate of permeable hand filter droplets is generally faster, in fact, the coffee powder is stirred by the impact of water, so that the powder and water are fully contacted and extracted, and the extraction is completed before the odor is dissolved. Generally, the water injection point is closer to the center, in order to prevent excessive water flow from hitting the outer fine powder, to prevent excessive extraction, and not to dig holes in order to avoid the lack of flavor caused by too little powder in the center. The extraction speed of single-hole cup is fast, so it is more suitable for permeable filter drop method.
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Whether coffee foam is easy to form depends on the protein content of milk.
The higher the protein, the more foam the milk produces, and we need not only dense foam to make coffee, but also the taste and fragrance of silk, which requires rich fat content. The more fat, the better the taste of milk, the smaller the size of bubbles due to the role of fat, so try to choose milk rich in fat and protein when making coffee.
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Coffee knowledge complete infiltrating filter coffee
Infiltrating filter droplets are generally extracted with small water flow and slow extraction to prolong the contact time between water flow and coffee powder to achieve full extraction.
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