Basic knowledge of Coffee planting Coffee seedlings sowing
After 60 days of sowing, the radicle of coffee bean first came out.
During the budding period after sowing, the principle is to keep the seedling basin moist. Ideally, in the temperature range of 19-26 ℃ and moisturizing conditions, it takes 55-60 days from sowing to emergence, and the emergence rate is the highest at 80 days. At this time, Kunming is in the temperature range of 6-25 ℃, so it is intended to put the seedling pot on the sunny windowsill of the house and cover it with plastic film at night.
The radicle was buried in the soil, and the radicle on the surface of the bean embryo was lifted out of the soil layer. The radicle on the surface of the bean embryo was brownish yellow, such as bean sprouts, and gradually turned turquoise after a week.
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The relationship between Coffee and Water
There are all kinds of water around us. Some are called Mingshui. There are also rich types of mineral water in countries all over the world. However, the most convenient water is tap water that can be turned to a tap. So, what kind of water can be named coffee is more delicious? It doesn't seem to taste good to make coffee after boiling mineral water. There must be a lot of people who have had this experience. Why? Actually, that's because
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The basic knowledge of hand-brewing coffee the cooking method of siphon pot
Siphon pot, commonly known as "glass ball" or "siphon", is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. Although the siphon pot has the nickname of "plug wind type", it has nothing to do with the siphon principle, but uses water heating to produce water vapor, resulting in hot expansion and cold contraction principle, push the hot water from the lower sphere to the upper pot, and then put the upper pot after the lower pot cools.
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