How to make coffee soak filter French filter press Panamanian Bogut Rosa contains 30% Cupid SHB essence
The correct use of French pressing pot for making coffee
Any item is suitable for French filter kettle, because it is soaked in hot water close to 100 degrees, the advantage faithfully reflects the original taste of coffee. The disadvantage is that a little coffee grounds sinks into the hall. The principle of French filter kettle: the essence of coffee is released by soaking and stewing in full contact with coffee powder. Suitable for coffee: coffee powder with both strong and light taste. Degree of grinding: coarse granule. Now the editor would like to share with you the correct use of the French press to make coffee:
Warm the filter kettle and coffee cup with hot water.
Pull out the filter group of the filter kettle. Pour out the water from the filter kettle and put 15 to 20 grams of coffee powder in the kettle.
Put the filter kettle at an angle of 45 degrees, slowly flush into the hot water of about 200ml and 95 degrees, and rest for 3 minutes and 4 minutes.
Mix the coffee powder with a bamboo stick to float the coffee oil on the top.
Put on the filter group, gently press to the end, and then pour the coffee into a warm coffee cup.
Tips on the selection of French filter press: the filter quality of the filter press depends on the quality of the filter element. The selection of springs is very important for the filtration of coffee powder and will directly respond to the taste of coffee.
Panama Volcan Baru Series Cupido
Panamanian coffee originated in 1780, when European immigrants introduced the first Tipica tree species. Located in Central America, with the natural advantages of sunshine, land and mountains, coupled with a sufficient working population, the region is an excellent area for growing and producing high-quality boutique coffee, and it is a paradise for coffee. In particular, Geisha coffee from Panama has led to a global trend of paying attention to boutique coffee, which has successfully attracted global interest in Panamanian coffee. Boquete is the oldest and most famous coffee producing area in Panama. It is located on the east side of Mount Baru and is a plateau with an average elevation of about 1000-2000 meters. Among them, "Baru Volcano National Park" (Volcan Baru National Park) is an ecological conservation area, which is very rich in biodiversity and has a variety of microclimates. In addition, it is shrouded in mist all the year round and abundant rainfall, which creates good local cultivation conditions, which makes Boguet coffee with a unique aroma and is the producing area with the highest output and the best quality of Panamanian coffee. Every harvest season, coffee farmers will use the refined method of washing and drying in the sun to make the raw beans full and pure flavor.
Country: Panama
Grade: SHB
Producing area: Baru Volcano
Altitude: 1600-1650m
Annual rainfall: 3500 mm
Treatment: honey treatment and traditional washing
Variety: Kaduai, Kaddura, 30% Rose Summer
Harvest year: 2015
Raw bean specification: 17-18 mesh
Flavor: White grape, caramel, honey, black tea
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