Summary of the main points of hand-brewed coffee
The temperature of brewing coffee is 83 ℃ at the moment of brewing, 80 ℃ when it is poured into the cup, and 61 ℃-62 ℃ when it is in the mouth, which is ideal. "it is said that coffee is like life. Only when it is carefully prepared will it have the desired taste and strong fragrance. Only by tasting it with your heart can you really realize the taste. If you don't know how to mix it, this cup of coffee will always be bitter. "
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Introduction to the concept of Espresso in boutique Coffee
In March 2000, it all started because Mark Prince, who was still very weak at that time, reposted a newspaper tidbit, discussing from the standard definition of Italian espresso to the Italian experience of Mark, and finally someone brought up a chapter from Schomer, and the topic suddenly turned to the term ristretto, just when people began to be a little foggy and suspicious of the East and the West, Al Critzer.
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Operation method and process of mocha pot for boutique coffee
The mocha pot causes the pressurized steam to pass directly through the coffee pressed powder and through the coffee pressed powder to extract the inner essence of the coffee, coupled with brewing with deep-roasted coffee beans, so the coffee has a strong aroma and strong bitterness. the general situation of coffee and the emergence of a thin layer of coffee oil, this layer of oil is the origin of Italian coffee. Because it's concentrated.
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