Brewing skills of boutique coffee to prevent excessive 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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Italian coffee fancy coffee pull flower milk foam is easy to form
The higher the protein, the more foam the milk produces, and we need not only dense milk foam to make coffee, but also a silky taste and rich flavor, which requires rich fat content. The more fat, the better the taste of milk, bubbles due to the role of fat, the smaller the volume, so try to choose coffee rich in fat and protein milk.
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High-quality coffee brewing technology soaking filter drop
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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