Determination method of Espresso Oil in Italian Coffee flow rate
The flow rate of espresso coffee directly determines the taste of ESPRESSO. Too fast flow rate will make the essence of coffee not dissolved in water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dross of coffee all melt into the water, resulting in coffee with obvious burnt astringency or irritating bitterness.
For beginners, the control of flow rate is a quantitative standard, generally we take 22 seconds to 28 seconds as an optimal value.
Advanced will judge the flow rate according to the shape of the water flow during coffee extraction, foreign or which coffee equipment can ensure the consistency of coffee flow rate, and even the weather humidity will affect the speed of flow rate, so baristas must know how to easily control the flow rate rather than being controlled by the flow rate.
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Coffee brewed wine, nectar, coffee liqueur.
Coffee liqueur (Coffee Liqueur) is an alcoholic beverage prepared as raw material, edible alcohol or distilled liquor as alcohol base, adding sugar and spices, and through blending, clarification, filtration and other production processes. Its alcohol content is about 20-30%, the wine is dark brown, the wine is thick, and the coffee flavor is rich, so it is a very characteristic wine. The world-famous coffee liqueur brand is original.
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The correct brewing method of dripping coffee the steps of making hand-brewed coffee
To make a good cup of coffee, you don't have to use an expensive machine. You can make a good cup of coffee with a piece of filter paper and a pot of hot water. Here we share the common correct brewing method of dripping coffee: steps and tips: 1. First put the coffee powder on the filter paper. Weight: put 1 tablespoon (about 10 grams) for one person and about 1.8 tablespoons for two, decreasing slowly like this. So there are five.
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