Introduction to the method of brewing coffee by hand

Welcome to my mini-coffee bar "- these are the opening remarks of the Dutch player. He added: "every aspect of coffee development today is full of innovation." Of course, "innovation" is the meaning of his game. He uses the Diamante estate in Costa Rica, the fine beans treated by anaerobic fermentation, the beans are hybridized by Kadoue and Kaddura, and the coffee beans that retain pectin undergo 20 hours of fermentation, giving the coffee beans a moist aroma of cinnamon.

But Kauf invented his own way of cooking. "I've been thinking, what do I like?" he said. The answer is: 1. I like to measure the alcohol thickness of coffee.

2. "the permeability of Chemex" so he skillfully combines the two together, combining the manual Italian concentrator with the filter paper of CHEMEX. It was extracted with 18 grams of coffee powder, 300 grams of water, 120 base pairs, 7.1 pH, 93 degrees Celsius, 5 minutes and 30 seconds. The results of extraction showed that the thickness of light fruit acid, cinnamon and medium-light alcohol of apple was 9 minutes and 40 seconds.

No. 4: Sarah Anderson from American "intellectuals"

Sarah uses a Colombian species called the Okinoides coffee bean, which she calls the "mother of Arabica". This coffee species tastes peculiar, with strong sweetness and delicate acidity. Last year's annual output was only 200 pounds, but the annual growth rate is on the rise. "the Okinoides species grow in a greenhouse and need to be carefully nurtured and nurtured," Sarah said. " The harvested coffee berries were fermented in stainless steel tanks, and Sarah and her team of Los Angeles intellectuals roasted more than 80 times to get the best taste spectrum. During the experimental period, they worked with Unification Coffee in Copenhagen to study the bean.

Sarah uses ALTOAIR paper filter hand flushing apparatus, 19g coffee beans, 300g water, cooking time 8 minutes 30 seconds. Sarah said: "low powder extraction fully reflects the brightness of coffee." she mixes coffee powder and hot water into three cups of solution and precipitates it. Stir again after 1 minute and 30 seconds and pour into the filter cup one by one. Sarah said as she did it: "my favorite thing to do is to keep my coffee fresh forever." She said to the judges, "but you are coffee practitioners, and what you are tasting today is the best coffee in the world, so I will not let you taste the coffee you have tasted in the past."