How to correctly use Coffee tools Coffee Coffee is the usual practice of Coffee

Madagascar (Madagascar) is basically a producer of Robbins Coffee, but plans to increase the cultivation of Arabica beans.

Since 1989, the coffee industry on the island has been privatized and many regulations have been lifted, with a total output of about 1 million bags a year. As Malagasy people like to drink coffee, the domestic consumption of coffee is very high. The country's Robbins coffee is of excellent quality and France is its main export market.

The Government of Madagascar plans to have about 2000 hectares of coffee on the Robart Coffee Plantation and about 5000 hectares of Arabica Coffee Plantation. Therefore, the development of coffee on the island depends on its potential in Arabian coffee, and once successfully developed, this coffee is expected to become the best.

High pressure, that is, Italian style, originally refers to a kind of high pressure and fast coffee brewing method, but later the coffee brewed in this way is also called, when brewing coffee in this way, the ground particles of uniform size soft powder are compacted with a filler, and the coffee bean powder in the filter must be firmly and tightly formed into a cake-shaped coffee block to resist the hot water pressure of 8~9bar when brewing. Hot water is under strong pressure, looking for a way to soak the coffee block, and when the coffee block is packed and pressed closely, every coffee bean powder can be extracted by the same degree of heat and injected into the cup intact. Instantly get a small cup of Italian diluted coffee with rich and fragrant taste. Whether a balanced symmetry can be achieved between pressure and resistance is an indispensable element to brew a cup of Jazz Island Coffee with good taste.

Step 1, select coffee beans for Jazz Island, which require finer grinding than American coffee, but not to the degree of powder, which is still granular. If you grind too fine, the coffee powder will penetrate the metal filter, leaving residue. And the formation of excessive extraction and too bitter, too astringent, if the grinding is too coarse, hot water passes through the coffee too quickly and the extraction is not enough.

four

Step 2, put too much hot water at the bottom of the mocha pot (usually the amount of cooking a cup of Jazz Island will not exceed 60 kilos).

five

Step 3, put the coffee powder into a funnel-shaped container at both ends of the mocha pot. The dosage of each cup is about 8 or 9 g. Spread the coffee powder flat, squeeze it slightly, but do not press it too closely, and then put it into the pot.

six

Step 4. Tie the upper seat and the lower seat of the mocha pot completely to ensure that the water does not seep from both ends when boiling, and then heat the mocha pot from the bottom, which you can hold by hand or put on a special shelf, which is heated by an alcohol lamp or gas stove until the water boils and flows to the upper seat.