How to process coffee

History of Coffee 2008-01-02 12:40 1. Discovery of Coffee

Legend has it that around the 5th century AD, on the Ethiopian plateau, a young shepherd accidentally found his sheep excited by eating the red fruit from a shrub. The young shepherd was surprised. He picked a few fruits and tasted them, and immediately became excited. Soon, the shepherd's discovery was known by a monk named Aucuba in the city, so he picked many of these wild fruits and brought them back to the monastery to drink, so that the monks would never be sleepy at night, and coffee became a daily drink for the local people.

In the first century when coffee was widely used, instead of drinking coffee the way we do today, African ancestors boiled coffee red fruit and green leaves together in water, or used coffee fruit to make wine. These two methods are still popular in some parts of Ethiopia.

Another way to eat coffee is to grind two coffee beans in the coffee fruit and wrap them with animal fat, which can satisfy hunger and refresh you. It is a very good food for long-distance travelers and African soldiers during the expedition.

With Ethiopia's invasion of the Arabian Peninsula, coffee gradually became popular there. In the following centuries, coffee in Arabian Peninsula has been used as a refreshing, refreshing or special medicine for Islamists to cure diseases. At the same time, the method of making coffee is becoming more and more perfect. It was not until around the 15th century that coffee was widely spread among ordinary people as a popular drink.

After coffee became a popular drink in the southern Arabian Peninsula, Muslims who made pilgrimages to the holy place of Mecca brought it back to their hometowns. From then on, coffee became popular in Islamic countries, landed in Turkey and Persia, and finally became a drink for people to chat at leisure.

It is said that the first coffee shop in the world was born in Constantinople, the capital of Turkey in the 15th century.

Second, Liu Fang Eurasia

In 1615, all-pervasive merchants trafficked coffee to Port Venice in Europe. Although coffee is not suitable for growing in Europe as a plant, its charm as a beverage is irresistible. At first, Italian clergy thought it was the devil's drink because it came from pagan areas, calling it "Satan's masterpiece". They had suggested to the pope to ban it. Archbishop Clement VIII VIII decided to taste the controversial drink himself. He took a small sip from the cup carefully and was immediately conquered by the delicacy of coffee. "Let coffee be baptized," he said. Be God's drink! " Since then, coffee has prominently entered the upper class of Europe.

In order to enjoy coffee better, European countries are looking for ways to grow and promote coffee in their Asian colonies. In 1699, a Dutchman named Henricus Zwaaydccroon succeeded in transplanting a coffee branch in Java, Indonesia, and then coffee cultivation was extended to Sumatra and Cyrus, both Dutch colonies, and coffee thrived in Asia ever since.

China's coffee industry began in Taiwan and Yunnan at the end of the 19th century. With the invasion of colonists and the connection of railways, coffee was gradually introduced into mainland China. Since then, the cultivation of coffee in Yunnan has never been interrupted. Today, almost all the raw materials of Maxwell and Nestl é coffee products sold in China come from China.

III. Landing in America

At the beginning of the 16th century, De Clicu, a French officer, was entrusted by Louis XIV of France. After a difficult voyage at sea, he finally brought a young coffee tree to the Caribbean island of Martinique, and finally the coffee was successfully transplanted to the island. Dekrou was also welcomed as a hero. Today, the Caribbean countries have become the main producers of coffee in the world, but the coffee production of the small island Martinique is close to zero.

In order to break the French monopoly on the American coffee industry, one was called de Milo. The Brazilians of Franeisco Demello Palheta conquered the wife of the governor of French Guiana with their charm, persuaded the governor's wife to hide coffee seeds in the bouquet, and finally spread coffee to South America. Today, Brazil has become the world's largest coffee producer.

Fourth, popular all over the world

As a beverage, coffee has become popular not only in Africa, Europe and America, but also in Asian countries where tea is traditionally the main drink in recent years. In Japan and Southeast Asia, cafes are dotted with numerous coffee stalls on the street to meet the needs of coffee lovers from all walks of life. In China, coffee is also slowly being introduced and accepted. Now many people begin to drink coffee as a fashionable and noble way of leisure party. With the further improvement of living standards, I believe that more and more people will join the ranks of coffee lovers. Today, coffee has become the most popular drink in the world and a veritable "beverage king", with an annual global consumption of more than 7 million tons.

Origin and variety of coffee 2008-01-05 12:15

First, the origin of coffee:

1. Natural conditions

Coffee, small evergreen trees or shrubs, Rubiaceae, leaves long ovate, front pointed, flowers white, fragrant, berries, crimson, there are two species, the seeds are fried into powder, can be used as a beverage, exciting and stomach-invigorating effects, produced in tropical and subtropical regions.

Today, coffee is produced in about 70 countries around the world, mainly in latitude 28. To latitude 38 south. In between, most of this area has a tropical and subtropical climate, and climate is the decisive factor in growing coffee. In addition, some people call the zone between the Tropic of Cancer and the Tropic of Cancer the "coffee belt" because most of the world's most famous coffee producing areas are concentrated in this zone.

Generally speaking, the warm climate, sufficient sunshine and rainfall are the inevitable conditions for the growth of coffee. The annual average temperature of all coffee producing areas is between 15 and 25 ℃, the natural rainfall can also reach 1000 to 2000 mm / year, and the monthly rainfall is relatively average. Most importantly, there is usually no Frosts Descent in all coffee producing areas, because Frosts Descent is a natural killer of coffee.

Altitude is another important condition. Coffee producing areas in the world are distributed in the range of 300m to 2000m above sea level, mostly concentrated in the area of 300m to 400m above sea level, and a small amount of coffee is produced in the mountains above 2000 m above sea level, while high-quality coffee tends to grow on slopes at an altitude of 1000 m, such as the Blue Mountain Coffee in Jamaica.

In addition to the above two points, soil conditions are also one of the factors that have a great impact on coffee production. The soil suitable for coffee cultivation should be sour, and the PH value should be between 5.5 and 6.5, and the soil should be loose, fertile, deep and well drained. Centuries of coffee cultivation have proved that the soil containing volcanic ash is very beneficial to the growth of coffee. At present, the famous coffee producing area in the world is also the area of frequent volcanic activity.

2. Coffee producing areas

Brazil (Brazil): is the world's largest coffee producer, accounting for 30% of the world's total output, mostly Arabica coffee. Brazilian coffee is generally characterized by moderate aroma, smooth taste and almost no sour taste, so it is the main raw material for blending Italian espresso. Due to the complexity of varieties, coupled with the implementation of mechanized picking and sun-drying, it is inevitable to mix a large number of impurities and smells in the processing process, so generally speaking, Brazilian coffee is a medium-and low-grade product, which is often mixed with other high-quality single beans as a base material. The best local coffee variety is Sontos, which is named after Porto de Santos, Brazil's main coffee export port, and the coffee produced in Minas Gerais is of the best quality.

Colombia (Colombia): Colombian coffee from the Andes is one of the few coffee in the world named after the country. It accounts for about 12% of the world's coffee production, and Colombia has become the world's second largest coffee producer after Brazil. All Colombian coffee belongs to Arabica. Because of its excellent natural environment and traditional finishing methods such as picking and peeling by hand, Colombian coffee has become the highest quality coffee brand in the world. Representative coffee are: Columbia Premium (Supremo), Columbia Premium (Excelso), Columbia Excellence (Extra). Columbia Premium comes not only from its best quality, but also from the largest individual coffee beans.

Jamaica (Jamaica): located in Central America, Jamaica is the top coffee producer in the world, where the world-famous Blue Mountain Coffee (Blue Mountain) is produced. The so-called Blue Mountain Coffee refers to coffee produced in the Blue Mountains above 609m above sea level. Its output accounts for about 15% of the coffee production in the entire Blue Mountain region, with an annual output of about 700t. In addition, the coffee produced in the Blue Mountain region also includes Alpine Coffee (High Mountain) and Jamaican Superior washed Coffee (Prime Washed Jamaican). Although the quality is slightly lower than Blue Mountain Coffee, it is also a high-quality coffee in the world.

Hawaii: the Hawaiian Islands is the 50th state in the United States and the only place in the United States that can grow coffee. The huge consumer market and suitable natural conditions make the coffee industry a major pillar of the local economy. The famous Hawaiian Coffee (Kona) comes from the west and south of the Kona region of the island of Hawaii.

Indonesia (Indonesia): including Sumatra, Java and Sulawesi, it is the first coffee growing region in Asia, the largest coffee producer in Asia, and the world's leading producer of robusta coffee. The most famous coffee variety is Mandheling in Sumatra, which is one of the few Arabian varieties produced in Indonesia.

Ethiopia (Ethiopia): the country of origin of coffee is currently the largest Arabian bean producer in Asia and one of the most important coffee producers in the world. Its original flavor is loved by many people who yearn for nature, but its taste is very complicated due to small-scale cultivation and backward processing technology. The typical coffee is Harrar.

Yemen: it was the first country in the world to produce coffee as a crop on a large scale. For hundreds of years after the 15th century, Yemen has been a major supplier of coffee to Europe. As a large amount of coffee was transported to Europe from the Yemeni port of Mocha, mocha coffee gradually became synonymous with coffee produced in Yemen and surrounding areas. But now, with the harsh weather conditions, Yemeni coffee production is decreasing year by year, and the port of Mocha has been closed forever because of sediment deposition.

In addition, the world's major coffee producers include:

America: Costa Rica, Cuba, Dominican Republic, El Salvador, Guatemala, Haiti, Honduras, Mexico, Nicaragua, Panama, Puerto Rico, Bolivia, Ecuador, Peru, Venezuela, etc.

Africa: Angola, Burundi, Cameroon, C ô te d'Ivoire, Kenya, Madagascar, Rwanda, South Africa, Tanzania, Uganda, Zaire, Zambia, Zimbabwe, etc.

Asia: India, Philippines, China, Vietnam, etc.

Pacific region: Australia, Papua New Guinea, etc.

II. Varieties of coffee

1. Arabica (Arabica)

It is said that the Arabian variety is named because it is native to the Arabian Peninsula, and its branches include Typica, Bourbon, Jamaican Blue Mountain and so on. At present, Arabian coffee is the largest producer in South America. Brazil, Colombia and Jamaica are the main coffee producing areas in the world. In addition, it is also planted in Ethiopia, Tanzania, Angola, Kenya, Papua New Guinea, Hawaii, the Philippines, India, Indonesia and other places.

Alabia characteristics: belongs to a larger shrub, the leaves are oval, dark green, the fruit is also oval, there are generally two slightly flat beans, the bean body is small and round, the front is long oval, the middle crack is narrow and curved S-shaped, the arc on the back of the bean is smooth. Caffeine content is 1% to 1.7%.

Growth conditions: high altitude, mostly growing between 900m ~ 2000 m above sea level: cold-resistant, suitable growth temperature is 150024 ℃: need more humidity, annual rainfall is not less than 1500 ml, at the same time, higher requirements for cultivation techniques and conditions, but because of its fast growth, delicate quality, rich flavor, it has been the largest variety in production and sales in the world, accounting for about 1500 of the world's output.

2. Robusta (Robusta)

Taste characteristics: strong bitterness, poor flavor, no sour taste, caffeine content of 2-4.5%, about twice as much as Arabica coffee. Suitable for blended coffee or instant coffee. At present, the output accounts for about 1x3 of the total output in the world, but because of its strong adaptability to the environment, not easy to be attacked by diseases and insect pests, easy to manage and low price, the yield has the trend of increasing year by year.

Growth conditions: more planted at the bottom of 200 to 600 meters above sea level, like the warm climate, the temperature is 24 to 29 ℃, the requirement for rainfall is not high, however, the variety depends on insects or wind to pollinate, so it takes 9 to 11 months from pollination to fruit, which is longer than the Arabica species. At present, it is mainly planted in Southeast Asia, central and western Africa and Conilon in Brazil.

Appearance features: it is a kind of tree species between shrubs and tall trees, with long leaves, bright green color, up to 10 meters high, but shallow roots, slightly round and smaller fruit than Arabica coffee, and flat and round beans. The middle pit is straight.

3. Liberia Card (Liberica)

Growing in Malaysia and West Africa, the tree is up to 18 meters tall, and the fruit and coffee beans are also very large, but because of its unique flavor, extremely low demand and low output, it is only exported to the European market.

World classic coffee

The Blue Mountains of Jamaica (Blue Mountain): the world's top boutique, full-shaped beans, larger than ordinary beans, taste very subtle, acidity is just right, taste fresh and elegant, with a touch of sweetness and excellent mellow, very smooth and refreshing, and unparalleled strong aroma, this kind of coffee can not only retain the original taste if roasted moderately It will also make the tasters have a long fruity aftertaste for a long time after drinking. It is worth mentioning that the production of real Blue Mountain Coffee is very small, so the Blue Mountain Coffee advertised on the market is often blended with Blue Mountain flavor.

Columbia Supremo: this coffee is medium-bodied, low-acidity, sweet, has an excellent flavor and delightful aroma, and has a special walnut bitterness and nutty flavor in addition to its strong lubrication. This coffee is suitable for medium or deep roasting, has a hint of sweetness after brewing and is very soft.

Brazilian Sontos: the most famous variety of Brazilian coffee. Low acidity, moderate mellow, light sweetness, because of the soft taste, so it is more suitable for medium-roasted single drink, and more often mixed with other varieties of coffee to make espresso.

Harald (Harrar): from Ethiopia 1500 to 2000 meters high plateau, is the highest local coffee producing area, usually divided into long bean Harald, short Harald and mocaharal three kinds, among them, long bean Haral is the most popular, the quality is also the best, this kind of coffee bean is full, has a strong wine flavor, obvious sour taste, and the taste is thick and strong.

Indonesia Mandheling: large granules, hard beans, rich and mellow taste, high mellow, bitter and aroma, not astringent but not sour, suitable for baking above medium depth. It can be used for coffee lovers to drink individually, but it is mostly used to mix coffee. Suitable for drinking after meals, especially popular in Japan and Germany.

Yemeni mocha (Mocha): Yemeni mocha has distinct taste, strong sour taste and obvious chocolate flavor, while mocha coffee is generally fruity, with wine and a little spicy and nutty. Generally use deep baking, and place 1-2 days before grinding brewing effect is the best. Because of its rich characteristics, it is often mixed with other coffee beans.

Guatemalan coffee (Guatemala): one of the more sour varieties with a mellow taste and a slightly wild taste. Sweet taste is very good, very similar to Colombian coffee, can be drunk alone or blended, for the production of neutral beans in Central America, Antigua Island is also a famous coffee producing area, its Alpuca coffee is rich in flavor, rich in taste, slightly tobacco flavor.

Kona, Hawaii: the coffee is fresh, crisp, medium-bodied, slightly sour, full-bodied, and has a long finish. Best of all, it has a mixed aroma of wine, fruit and spice. In appearance, it is the most beautiful coffee bean in the world, with full fruit and bright luster. Medium baking is often used when tasting.

Processing and storage of coffee 2008-01-25 23:06 I. processing of raw beans:

1. Picking

It is divided into mechanical picking and manual picking. Mechanical picking is suitable for coffee gardens with flat land and large areas of planting, the most in the world.

Brazil is the most commonly used mechanically picking coffee, which is characterized by low cost and high efficiency, but the coffee beans picked are uneven and of poor quality. For coffee beans with higher quality requirements, the method of manual picking is generally adopted, which ensures that the picked coffee fruit has uniform size, similar maturity, no other impurities, and is beneficial to the post-processing of coffee beans.

2. From fruit to coffee beans:

The processing methods from coffee fruit to coffee beans can be roughly classified as dry processing and wet processing.

Dry processing: the coffee fruit is dried and dehydrated by natural conditions such as sunlight and ventilation, and then the dried coffee fruit is put into the peeled pulp, peel and silver skin. This method is the most economical and traditional processing method, the coffee beans treated by this method can maintain the fragrance for a long time, but also have a certain environmental smell. At present, this method is widely used in many parts of Africa and Asian countries, but with the progress of science and technology, many places have begun to use dryers to dry coffee fruit.

Wet processing: also known as washing processing, using soaking to screen the coffee fruit, and then the selected fruit through fermentation, extrusion and other methods to remove the peel, pulp and silver surface slippery pulp, processed coffee beans will retain the surface of the silver skin for storage, this state of coffee beans known as "parchment coffee beans" (Parchment Coffee), until export before using the peeling machine to remove the dried silver skin. The biggest advantage of wet processing is that the appearance quality of coffee beans is good, and the original flavor is maintained well. The disadvantage is that the processing cost is high and a lot of water is needed. It is generally used for the processing of high quality coffee beans.

2. Baking

Coffee bean roasting is a process in which raw beans are converted into sugars and acids by means of specific equipment at high temperature. in this process, substances such as cellulose will be carbonized to varying degrees, water and carbon dioxide will be volatilized, and the protein will be converted into enzymes, which combine with the rest of the fat to form an oil film on the surface of the coffee, and the coffee bean itself will expand by baking. Pores are created inside. Roasted coffee beans can produce special aromas and different flavors before they can be used to brew coffee.

Coffee bean roasting is a complicated processing technology, which is quite professional. If you want to make delicious coffee beans, you need perfect equipment and high coffee roasting technology, so unless it is for personal pleasure, it is generally not suitable for family.

With the size of the baking firepower, the length of time, coffee beans will show different depth and taste changes. Different characteristics of coffee beans, different drinking methods determine the depth of roasting of coffee beans. Generally speaking, the roasting degree is light, the coffee bean color will be light brown, the sour taste is strong, and the baking degree is deep, the hue is dark, and the bitterness is enhanced. Traditionally, the roasting of coffee beans is divided into eight different degrees:

The lightest baking (Light)-slightly yellowish coffee color, not very strong aroma and flavor

Light roasting (Cinnamon)-cinnamon color, slightly better flavor, a kind of American coffee

Ordinary roasting (Medium)-maroon, mellow, moderately sour, a kind of American coffee

Medium baking (High)-A slightly thicker baking method than shallow baking, with bitter acid and good aroma and flavor.

Medium and deep roasting (City)-the word City- comes from New York City and is a standard roasting method suitable for Colombian and New York-style coffee

Strong roasting (Full City)-no sour but bitter, suitable for iced coffee

Strong roasting (French)-French, also known as European style, due to the strong degree of baking, coffee beans fat oozing surface, dark color, strong bitterness, with a unique flavor

The strongest roasting (Italian), also known as Italian style, has a strong roasting degree, and the coffee beans are carbonized black, scorched and without aroma, so they are suitable for brewing Italian steam coffee.

Third, storage:

1. Raw beans:

The raw coffee beans before stir-frying are only for the convenience of transshipment, without special packaging conditions, depending on the differences of each production area. For economic and practical considerations, 60kg gunny bags are generally used for further processing after arriving at the destination. Of course, there will be some different packaging, such as Jamaica Blue Mountain is packed in 70kg wooden barrels.

2. Cooked beans:

Roasted coffee beans are easy to oxidize with oxygen in the air, making the aroma volatilized, the oil quality deteriorated, and the smell of decay. How to maintain the aroma of coffee and prevent the deterioration caused by external temperature, humidity and light is the main task of coffee bean storage.

In addition, because coffee beans produce a considerable amount of carbon dioxide gas after roasting, and carbon dioxide also reduces the aroma of coffee, the packaging of cooked coffee beans should not only avoid contact with the air, but also try to remove carbon dioxide from coffee beans. At present, the commonly used coffee bean packaging methods are as follows:

Flexible non-airtight packaging: this is the most economical one. It is usually used by local small baking plants because they can guarantee rapid supply and coffee beans can be consumed in time. Coffee beans in this way can only be preserved for a short time. Usually no more than a week.

Airtight packaging: suitable for bars, shelves or families, mainly in small bags and cans, coffee is vacuum and sealed after being packed. As carbon dioxide is produced after roasting, this method can only be carried out after the coffee has been degassed for a period of time. The storage period of coffee beans should be longer than that of coffee powder. Because the storage period does not need to be separated from the air, so the cost is low. The coffee under this packing should be used up within 10 weeks.

One-way valve packaging: a variety of sealed containers can be used. The roasted coffee is put into a special airtight container with an one-way valve, which can only remove the gas without inflow, ensuring the insulation of the coffee from the outside air and the timely discharge of carbon dioxide. There is no need for separate storage stage, but due to the outgassing process, there will be a certain loss of aroma. This method can avoid the formation of rotten smell, but can not prevent the loss of aroma.

Pressurized packaging: this is the most expensive way, but it can preserve coffee for up to two years. The size depends on the type of user, family or bar. After a few minutes of baking, the coffee can be packed in a vacuum. After adding some inert gas, the appropriate pressure is maintained in the package, and the coffee beans are preserved under pressure, leaving the aroma on the fat, thus improving the aroma of the beverage.

3. Coffee powder packaging

Coffee powder is mostly used in families, so we choose small packaging, generally small bag vacuum packaging and canning, so that it can be used up as soon as possible before the quality of coffee powder is changed, among which small bag packaging is more commonly used, so the method is more economical and practical, and the processing cost is also lower.

How to grind coffee beans 2008-02-23 18:32

The thickness of coffee beans is generally determined by the way the coffee is brewed. Here is a brief introduction:

1. The thickness and use of the particles:

Rough grinding (Coarse Grind)-granules are coarse and the size is like coarse sugar. It is suitable for French filter kettle, flannelette filter screen, cooking and other modulation methods.

Medium grinding (Medium Grind)-the particle thickness is between coarse sugar and fine sugar. It is suitable for modulation methods such as flannelette filter screen or paper filter bag.

Fine grinding (Fine Grind)-particles the size of fine sugar. It is suitable for modulation methods such as paper filter bag or siphon pot.

Very fine grinding (Finest Grind)-particles the size of flour. Suitable for espresso or Turkish coffee.

Second, the main points in grinding:

The particle size should be uniform in order to ensure the uniform extraction of coffee.

The temperature should not be too high during grinding, so as to keep the aroma of coffee.

The thickness of coffee should be suitable for the way of coffee extraction in order to maximize the various flavors of coffee.

Effect of Grinding thickness of Coffee beans on Coffee 2007-10-23 23:08

Freshness is the first element of good coffee, and the second important task is to master the roughness and fineness of coffee beans, which directly affects the extraction effect, that is, the quality and intensity of coffee flavor. Freshness is the first element of good coffee, and the second important task is to master the roughness and fineness of coffee beans, which directly affects the extraction effect, that is, the quality and intensity of coffee flavor. In principle, the finer the coffee powder, the longer the brewing time, the stronger the coffee flavor; on the other hand, the thicker the coffee powder, the shorter the brewing time, the lighter the taste. In principle, the finer the coffee powder, the longer the brewing time, the stronger the coffee flavor; on the other hand, the thicker the coffee powder, the shorter the brewing time, the lighter the taste. It can be said that the longer the extraction time, the thicker the beans will be ground, so as not to cause excessive extraction and bitterness; the shorter the extraction time, the finer the beans will be ground, so as to avoid insufficient extraction. It can be said that the longer the extraction time, the thicker the beans will be ground, so as not to cause excessive extraction and bitterness; the shorter the extraction time, the finer the beans will be ground, so as to avoid insufficient extraction. For example, the extraction time of the French filter kettle is about three or four minutes, so it is appropriate to take rough grinding, and the household hand-press bean grinder (commonly known as bean chopping machine) can release the hand after pressing for seven to ten seconds. If it is ground too fine, it is easy to drink coffee grounds and taste bitter. For example, the extraction time of the French filter kettle is about three or four minutes, so it is appropriate to take rough grinding, and the household hand-press bean grinder (commonly known as bean chopping machine) can release the hand after pressing for seven to ten seconds. If it is ground too fine, it is easy to drink coffee grounds and taste bitter. Filter paper or plug bubble cooking method, because the extraction time is relatively short, about one or two minutes, coffee beans have to be ground a little finer than the French filter kettle, about 10 to 15 seconds. Filter paper or plug bubble cooking method, because the extraction time is relatively short, about one or two minutes, coffee beans have to be ground a little finer than the French filter kettle, about 10 to 15 seconds. Moving Company

The mocha pot is more complex, which is related to the heating energy used. If it is a gas stove, the heat is more fierce, it is best to grind it thicker to avoid excessive extraction. The mocha pot is more complex, which is related to the heating energy used. If it is a gas stove, the heat is more fierce, it is best to grind it thicker to avoid excessive extraction. It is recommended to use induction cooker or alcohol lamp, the firepower is better to control, otherwise the mocha pot is easy to make bitter and strong choking coffee. It is recommended to use induction cooker or alcohol lamp, the firepower is better to control, otherwise the mocha pot is easy to make bitter and strong choking coffee. The extraction time of the mocha kettle is shorter than that of the French filter kettle, filter paper or plug, so the coffee powder should be a little finer, and the grinding time is about 15 to 20 seconds. If the fire source is larger, it can be thicker, the fire source is smaller, and the elastic space is quite large. The extraction time of the mocha kettle is shorter than that of the French filter kettle, filter paper or plug, so the coffee powder should be a little finer, and the grinding time is about 15 to 20 seconds. If the fire source is larger, it can be thicker, the fire source is smaller, and the elastic space is quite large. Summing up the above key points, each bubble method has different extraction time, and the thickness of coffee powder is also different. in principle, the shorter the extraction time is, the finer the particles are, and the longer the extraction time is, the thicker the particles are. Summing up the above key points, each bubble method has different extraction time, and the thickness of coffee powder is also different. in principle, the shorter the extraction time is, the finer the particles are, and the longer the extraction time is, the thicker the particles are.

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