The growth process of boutique coffee the mode of production of coffee beans

1. Uniformity and thickness of grinding

two。 Water quality and Water temperature of extracted Coffee

3. Gouache ratio

1. Thickness and uniformity

After the coffee beans are ground into powder, the coffee beans are made in a pressing pot, and the thickness is adjusted to an appropriate degree in the thick words of white sugar, which is close to that of the coffee cup.

The uniformity is completely determined by the grinding tool, and the more expensive the better.

two。 Water quality and water temperature

A normal cup of coffee with a concentration of less than 2%. The other 98% is actually water, although this 2% determines whether the cup of coffee tastes good or not. But 98% of the water can easily ruin the cup of coffee if the quality is too poor.

The tds can actually reach the standard within 20000. The mineral water on the market is very good, and the direct drinking water and large buckets of water in the community can be satisfied.

Tuhao usually uses Evian ^ _ ^

In addition, there is the temperature of the water, which is similar to the principle of making tea. The new and old degree of tea is different, so different temperatures of water are needed. The same is true of coffee, beans need to be roasted at different temperatures of water. No more than 85 degrees, no more than 95 degrees. You need to try it yourself. (in addition, domestic thermometers are not allowed. This is no joke. )

3. Gouache ratio

I have also seen many sayings of different schools, Korean school and Japanese school at 1:10.

1:16 or 18 European pie, yellowish pie.

But as a person who has drunk every pie. The person in charge told you that Chinese people are still better adapted to 1:14 or 1:16. (how do you like to play after getting started)