Introduction to the grindability and the ratio of water to powder of high-quality coffee beans
What is boutique coffee:
Extract coffee with appropriate concentration, and reflect its unique aroma and taste according to the altitude, origin and variety of coffee.
Good coffee is rare.
We often complain that the Italian coffee machine has a hard effect on the taste when extracting coffee, but in fact, all coffee making appliances have more or less defects, so in a sense, a really good cup of coffee is very rare.
How to make boutique coffee
For the extraction ratio of coffee, SCAA believes that 18% extraction ratio is the most appropriate, in this ratio, the flavor of coffee will be fully presented, and can reduce the production of miscellaneous flavor. But this proportion is not constant, a few special coffee varieties are suitable for 22% extraction ratio. Therefore, according to the variety of coffee, the proportion of coffee extraction is generally between 16% and 22%.
The following methods can effectively improve the quality of coffee extraction:
1. Select the appropriate bean grinder and grinding degree
two。 Precise control of coffee powder and water quantity
3. Adjust the proportion of gouache according to the actual situation
4. Good water temperature control
Understand the flavor changes of good coffee and bad coffee
Delicious boutique coffee
Bad boutique coffee
Source: Beresta's blog
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The difference between Arabica and Robusta the characteristics and price introduction of Arabica and Robusta
Compared with Arabica, Robusta has more than twice as much caffeine and is generally considered to be of lower quality than Arabica. However, the value of high-quality Robusta lies in the combination of espresso beans, which is very important for the quality of espresso. Robusta is easier to grow and more resistant to disease than Arabica, and can grow at lower altitudes and weather conditions.
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The use of coffee drip filter pot in Dutch ice drip pot the historical origin of ice drop coffee
Ice droplets were invented in the Netherlands, and the common iced coffee drip filter consists of 3-4 layers of glass containers mounted on wooden seats. It is recommended to choose deep-roasted coffee beans to make ice-drop coffee. Slow drip filtration of seven drops in 10 seconds is recommended for about eight to ten hours. This long-time low-temperature extraction method makes the coffee powder 100% wet and effectively removes bitterness and tannins. The coffee is clear amber and full-bodied and smooth.
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