Basic knowledge of boutique coffee beans acidity of coffee
1. Arabica has high acidity and Robusta has low acidity;
2. The acidity of water-washed beans is higher than that of sun-dried beans.
3. The acidity of light baking is high and that of deep baking is low;
4. High acidity does not mean bright and low acidity does not mean dull;
5. Fast baking acidity is relatively bright but improper control will cause acid, slow baking acidity soft but improper control will cause dull;
6. High water temperatures make acidity relatively bright.
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Relationship between Fine Coffee Taste and extraction conditions
Coffee is the art of pursuing balance, the extraction law of coffee taste from sour to bitter: 1, shallow roasting (acid) to deep roasting (bitter) 2, rough grinding (sour) to fine grinding (bitter) 3, coffee powder less (acid) to more (bitter) 4, water temperature low (acid) to high water temperature (bitter) 5, extraction speed fast (acid) to slow (bitter) 6, more extraction (acid) to less extraction (bitter).
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The ideal time for coffee grinding
The ideal time to grind coffee is before it is cooked. Because ground coffee is easy to oxidize and lose flavor, especially in the absence of proper storage, coffee powder is also easy to change flavor, naturally unable to cook a fragrant coffee. Early humans used stone pestles and bowls to grind coffee beans. Compared with bean grinders, pestles and stone bowls are said to produce the most wind coffee powder.
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