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Brazil Coffee
The best from Brazil, which is rich in coffee beans.
The taste has a strong sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. Santos is the best of Brazilian coffee. Named after the port of Dos in the state of Sao Paulo, Brazil, the coffee has large grains, high aroma, moderate bitterness, high acidity, soft taste and mild acidity. If you taste it carefully, it will last forever.
It was mentioned at the beginning that the ratio of powder to extraction is about 1:20, but that refers to the maximum amount of extraction, so if achieved at 1: 20:00, the taste of coffee will be relatively much lighter. From the beginning of steaming, coffee particles will begin to absorb hot water and exhaust, about the second to the third time, you will find that coffee begins to be extracted from the filter cup, and when all the particles are fed with water, the extraction is almost over, and the subsequent action of adding water is just to adjust the concentration of coffee. When brewing for an unfamiliar formula or a single product, three different amounts of extraction can be used as a reference. The ratio of 1:20 is suitable for most coffee, but it may not be suitable for all coffee beans. therefore, it is recommended that you can start from 1:15 extraction, and then slowly increase the amount of extraction to find the appropriate concentration.
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When steaming, the range is limited to the size of a fifty-cent coin, mainly because the powder layer in the middle is the thickest, so it is necessary to ensure that the particles can eat hot water evenly, and the next amount of water should not be too much. because at this time, it is more necessary to maintain the area of adding water in the original steaming range, and also to inject the water column from the middle and slowly around it. During this period, you can see a pile of bubbles popping up.
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A successful barista who runs a "customer experience" in a cafe.
Baristas are perhaps the most enviable profession in the coffee industry. It is they who give life to coffee, which is the most important link in the whole coffee industry chain, which dwarfs all the growers, processors, exporters, importers and roasters who have paid countless sweat. If you look at coffee from production to production as a life cycle
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