The technique of making Coffee the method of making Rosa Coffee by pressing the Pot
Powder content: 30g
Extraction amount: 350cc
Soaking time: 1 minute
Water temperature: 88 degrees
By the way, Bird's French pressure kettle looks like a Japanese hario, but Bird pioneered the modification of the core filter screen.
Using Swiss gold modified (most coffee players know that Swiss gold is a very good filter) it seems a pity to cut good Swiss gold into a filter, but the taste can be greatly improved as a player why not do it! The silver pot next to it belongs to the British old Sheffield and was bought by the British grocery store. It should also have a history of more than a hundred years. I would like to introduce it by the way if you think it is very beautiful.
Take a look at the modified filter net bar which is golden.
Taste: I have always thought that French pressure is more suitable for beans with rich taste and low style, such as Mantenin, because in most cases, the taste will be a little "boring".
But brewing rose summer got quite bright acidity, the whole acidity is very high, there is no low feeling, but there is a strong sweetness, the aftertaste is very long with strong cocoa aroma, which is not a small surprise. There is still a lack of tension in the aroma, but strong enough is a unique style.
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The method of siphon extraction of Rosa Coffee
Powder quantity 25g extraction quantity: 320cc grinding tool: big Flying Eagle Grinding scale 3 (because filter paper is used instead of conventional filter cloth grinding powder to be a little thicker is that the greatest advantage of using filter paper is that it won't taste because of repeated use) Water temperature: 92 (siphon water temperature is not particularly stable temperature only) siphon kettle Brand: Japan hario3 personal extraction time: 40 seconds in boiling
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The technique of making Coffee the method of extracting Rosa Coffee by Philharmonic pressure
Powder quantity: 15g extraction quantity: 160cc soaking time: 30 seconds water temperature: 85 degrees taste: the effect is very good, bright and balanced, the aroma has a strong sense of space, layers of display, floral aroma, peppermint sweetness and fruit acid have not been lost at all. Here, my personal favorite extraction method for this bean is hand punching and love pressure, followed by legal pressure, siphon row, because the latter.
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