Coffee review

Six ways to make coffee recently

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, 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 get my guests to treat my coffee

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 also told the judges: "but you are coffee practitioners, 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."

The coffee brewed by Sarah has the wet aroma of black butter and black tea, the mellow thickness is full and smooth, clean and bright, the taste spectrum is sucrose sweet, Xuanmi tea, sandy cantaloupe, juicy ripe pear, apple sour feeling.

Third place: Benjamin Prague from Swiss "Bear and Cow Coffee"

"Kenyan coffee is almost perfect for me." Benjamin Prague began his performance, using Kenyan coffee with a delicate, clean, sweet and soft taste. Its coffee beans come from southern Kenya, near SL-28/34 in Nierli, and are grown at an altitude of 1800 meters above sea level. He romantically describes: "the fertile soil in its volcanic area breeds coffee with a rich flavor spectrum!"

He uses a Hario V60 filter cup. 14 grams of coffee powder is obtained by grinding the coffee beans with a 350um stainless steel mesh and then sieving them with a 250um stainless steel mesh. Use 236 grams of water, first pour in 30 grams of stew. He then pours all the remaining hot water into the filter cup to prevent the hot water from losing its temperature, making the caffeine slippery (moderate Body).

The coffee beans he used were collected in December last year, washed and tanned and stored in crop professional packaging bags. Prague points out that the wet aromas of its beans are floral, dry red currants and blackcurrants. Medium light alcohol thickness, as if the tea with blueberry, Manet grape, and blackcurrant flavor. The match in Prague takes 10 minutes.

Second place: Constantinos Ratlidis from Taft Coffee, Greece

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