Introduction to the types of coffee and the practice of all kinds of coffee the production method of hand-made coffee in Bali, Indonesia
Main points:
See a friend said to buy coffee powder directly, I personally recommend people in large and medium-sized cities, it is better to buy fresh coffee beans and grind them themselves. To make a good cup of coffee, the most fundamental thing is to have fresh and high quality coffee beans.
If you buy better by hand mill, you can make sure that the coffee powder is evenly ground. If the grinding is not uniform, it will make the coffee taste not "pure". Because of the different contact area, hot water extracted from coarser coffee powder is much less than from fine powder at the same time. When the extraction time is just enough to fully extract the "good taste" from the coarse powder, it is already over-extracted from the fine powder-there will be some flavors that we do not want to appear. The main purpose of hand-made single product is to taste the original flavor of coffee, and it is to enlarge a certain characteristic of coffee flavor to taste it carefully. Therefore, we should try our best to ensure that the extraction is uniform rather than mixed with various flavors.
water. Now everyone pays attention to the soft water for drinking water, and the soft sailor tastes better. The water temperature is 85-95 degrees Celsius, too high temperature will cause coffee to have a scorched taste, and too low temperature will give coffee an unpleasant sour taste (just right coffee will also have a light sour taste, but this sour taste is pleasant, such as light fruit acidity.)
Pay attention to the warm cup. All utensils used in the process of hand brewing should be kept warm so that the taste of the coffee is warmer and moist.
The thin-nosed pot for hand flushing can be purchased separately, or you can choose some common utensils instead, as long as you ensure that the flushing flow is fine and stable. Of course, try to keep warm as much as possible.
According to my experience, 250 milliliters of coffee for every 15 grams of coffee powder is an appropriate proportion.
The rest is some simple process: put the filter paper into the filter bowl, add a small amount of water, let the filter paper "serve", and there is no air bubble between the filter paper and the filter bowl; grind the coffee powder and load it evenly (this process is called cloth powder. Some people think that the uplift in the middle of the powder pile can make better coffee, while others think that a hole should be dug in the middle of the powder pile. This depends on personal understanding); slowly flush the hot water of about 92 degrees into the coffee powder, controlling the amount of water to drop just one drop from the bottom of the powder pile; let the coffee powder fully absorb the hot water for about 40 seconds (at this time, if the coffee powder is fresh enough, you will see the coffee powder obviously expand); empty the containers that hold the coffee under the filter bowl (including the hot water for the warm cup and the drop of hot water just dropped for soaking the coffee) The water temperature dropped to about 90 degrees in these 40 seconds, just right for the start of hand flushing; slowly flushing water and drawing circles in one direction from the center of the powder pile, circle after circle. All right, drink it.
Country: Indonesia
Producing area: Kintamani Volcano area
Altitude: 1400 m
Harvest season: June to September every year
Treatment: insolation
Varieties: USDA, Karka, Smuri 795
Treatment plant: Wubu treatment plant
Flavor: ripe peach, pineapple, black sugar
In the traditional culture of Bali, coffee is used as a cheap beverage raw material. The flavor and quality of the region have been unstable or depressed, and most of them have become cheap commercial beans. Rodney and his partners decided to change the local people's stereotype of coffee. They chose Wubu Market, the cultural center of Bali, and opened the only boutique cafe on the island. Rodney and two other partners themselves have also obtained the international general coffee Q certification to check the quality of their own coffee, and it is also the only local cafe with this certification. The cafe has two bean dryers from 1kg and 4kg, and all the coffee in the shop comes from high-quality raw beans from the local or nearby producing areas (for example, Java, Sulawesi, New Guinea, Florus) and so on.
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Here are five tips for making delicious coffee: coffee quality: to comment on the quality of a cup of coffee, you should have an in-depth understanding of the basic information of coffee, such as the variety of coffee, the place of production and regional characteristics of coffee beans, the height of planting, the process of handling raw beans, bean age, purity, size and water content, but such detailed information is usually not available, so taste and aroma become
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Main points: see that some friends say to buy coffee powder directly, I personally recommend people in large and medium-sized cities, it is better to buy fresh coffee beans and grind them themselves. To make a good cup of coffee, the most fundamental thing is to have fresh and high-quality coffee beans; hand mill to buy better, can ensure that the coffee powder is uniform. If the powder is not evenly ground, it will make the coffee taste.
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