The causes and Countermeasures of the failure of siphon Pot to make Coffee
The causes and countermeasures of the failure of siphon pot brewing coffee are for reference. Coffee extraction is a very deep knowledge, whether it is hand pulping, siphon or Italian style, we also hope that we can hold an open mind.
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Relationship between roasting degree and extraction rate when brewing coffee
The relationship between roasting degree and extraction rate when brewing coffee: the shallower the roasted coffee bean is, the harder the fiber is, and the harder it is to dissolve the flavor, so it is necessary to brew it with higher water temperature, longer time or finer grinding degree, so as to avoid insufficient extraction. On the contrary, deep-baked beans should be brewed in a lower water temperature, brewed in a shorter time or coarsely grinded, so as to avoid excessive extraction. Understand and put what you have learned into practice.
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Drinking coffee is happiness.
To be able to drink a cup of good coffee that is expected in my heart is a kind of happiness and worth pursuing painstakingly.
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