Brewing temperature, flavor, Ethiopian coffee beans
Today, I received the second batch of Yega Xuefei from happybob. It is said that he is really a very good seller. When he first received his Yega Xuefei, it was not easy to drink. It was always sour. No matter how to adjust the technique and the brewing temperature, there was a kind of uncomfortable acid. So he texted happybob with the attitude of asking, but what he got was sorry. I'm really sorry that I made a mistake in baking due to cleaning the machine. these beans are relatively shallow, so they will taste very uncomfortable. He said immediately that he would send me another package. In fact, I didn't mean that. I just wanted to verify it, which made me a little embarrassed.
After receiving it today, I opened my bag and brewed it once in the evening, and there happened to be a student in the office, so I took some photos by the way to share with you. Since it was found by the students, I can't ask for too much. I just want to take as many pictures as possible. Many of them are blurred. I'm really sorry.
Or old-fashioned infiltration grinding beans, warm cup, steaming, water injection brewing, today is more anxious, so do not pay much attention to the temperature, steaming when 90 degrees water, and then used to brew, no cooling. You should use a lower temperature when you try again tomorrow, which should show more of the true color of Yega Xuefei-citrus flavor.
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The name and distribution ratio of 31 kinds of common coffee in the world
A British travel website shows you the name and composition ratio of 31 common coffees around the world in a straightforward picture, so you don't have to talk about American style all the time. It is strongly recommended to turn your phone sideways to read the words on the picture for the sake of your eyes. There is no doubt that if you order coffee in any of the 6 million coffee shops in the United States, you will get real coffee. The picture above is a summary of the website.
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Boutique Coffee E-Book China Coffee Network China Fine Coffee Association
Content Abstract: boutique Coffee (part I): shallow roasting, single products, Manor beans, the third Wave of Fine Coffee Encyclopedia focuses on the three waves of evolution, origin and variety of boutique coffee. The author (Han Cup Zong) has devoted two chapters to the evolution of three waves of fine coffee in the world over the past half a century, including the first wave of fast-eating coffee, the second wave of coffee boutique and the third wave of coffee.
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