The technique of making Coffee the method of extracting Rosa Coffee by Philharmonic pressure
Powder content: 15g
Extraction amount: 160cc
Soaking time: 30 seconds
Water temperature: 85 degrees
Palate: the effect is very good, bright and balanced, the aroma has a strong sense of space, displayed layer upon layer, floral aroma, peppermint sweet and fruit acid have not been lost at all. Here, my personal favorite extraction method for this bean is hand flushing and Philharmonic pressure, followed by pressure, siphon row last, because the latter aroma and complexity is too tight, did not give full play to the advantages and characteristics of beans. Of course, taste preferences like you like scrambled eggs and I like boiled eggs vary from person to person, can not be imposed on others, personal taste is only for your reference.
I am very satisfied with the new king of this boutique coffee. As for what kind of feeling it can bring you, you can only know by drinking it.
- Prev
The technique of making Coffee the method of making Rosa Coffee by pressing the Pot
Powder quantity: 30g extraction quantity: 350cc soaking time: 1 minute water temperature: 88 degrees by the way, Bird's French pressure kettle looks like Japanese hario, but Bird pioneered the modification of the core filter. Using Swiss gold to modify it (most coffee players know that Swiss gold is a very good filter) cutting good Swiss gold into a filter looks a pity, but it is made
- Next
Introduction of Fine Coffee Bean varieties Rosa Geisha
Rosa originated from a very rare wild species in Ethiopia, and the beans may be named after this coffee bean found near the local village called Rosa. The coffee tree is tall, its leaves are slender, and it is not afraid of coffee rust. It is characterized by a wide gap between branches on the trunk. The appearance of raw beans is slender, and ripe beans have strong and rich fruit aromas. I personally feel full-bodied.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?