High-quality coffee brewing technology soaking filter drop
Infiltrating filter droplets are generally extracted slowly by small water flow.
Lengthen the contact time between the water flow and coffee powder to achieve full extraction. The wetting type requires digging a hole in the middle of the coffee powder because the scope of the infiltrating water is wider. If the outer powder layer is too thin, the powder may follow the water flow to the center, so that the fine powder floating in the periphery is over-extracted. Generally speaking, the porous filter cup is more suitable for wetting extraction, because the direction of the water passing through the powder is more dispersed.
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Brewing skills of boutique coffee to prevent excessive extraction
The flow rate of the permeable hand filter droplet is generally faster, in fact, the coffee powder is stirred by the impact of the water, so that the powder and water are fully contacted and extracted, and the extraction is completed before the miscellaneous flavor is dissolved.
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The best way to taste the flavor of coffee beans is to measure the coffee cup
Cupping is the process of tasting and evaluating coffee in a professional way, which is what we often call a cup test. Cup test is the best way to taste the original taste of coffee beans, the basis for understanding coffee beans, and the basis for comprehensive bean blending.
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