Fine coffee making techniques Eight hours making time Ice drop coffee
Coffee shops are generally limited in supply, because each time the production time is more than eight hours, ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, so some people call it DUTCHCOFFEE, espresso or water drop coffee. Condensation natural osmotic water pressure, up to more than 8 hours, bit by bit extraction. The taste of coffee will change with the degree of coffee roasting, water volume, water temperature, droplet speed, coffee grinding fineness and other factors. The ice drop coffee group is exquisite and elegant and has more collection value and appreciation value.
This kind of coffee has a strong flavor, filter paper and ice. It is the basic coffee drink for people to drink or make all kinds of iced coffee drinks in summer. Coffee powder is 100% low temperature soaked and moist, and the extracted coffee mouth is full of fragrance, smooth and rich. The flavor shown is even more outstanding. By adjusting the speed of water droplets and slowly dripping with cold water, the coffee is extracted at a low temperature of 5 degrees Celsius for several hours, so that the original flavor of coffee can be reproduced naturally.
The use of professional coffee icers and cotton yarn is a big investment for personal consumption.
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South American boutique coffee beans Brazilian bourbon Santos coffee
Flavor and taste characteristics: a variety of flavors, low acidity, taste lubrication. Brazil is a rich and beautiful land, with the Atlantic Ocean in the east, more than 7400 meters of coastline and the famous Andes in the west. Brazil is also the world's largest coffee producer, known as the coffee country. Brazil is vividly compared to the giant and monarch of the coffee world. Brazilian coffee was made in 1729
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Selection of boutique coffee beans washed Royal Robusta coffee beans
Arabica and Robusta are different varieties of coffee, but their fates are very different. Robasta is like a cheap Cinderella, while her sister Arabica is very expensive. In the dispute between the two beans, Americans and Italians have been against each other for decades. In fact, Americans are the initiators of Robasta beans becoming cheap beans. With the improvement of the quality of Robasta, after the millennium, excellent
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