The production mode and name of Kopi Luwak are introduced again.
Boil for about 1 minute 45 seconds to 2 minutes quickly remove the fire source and at the same time wipe the glass bottle with a cold wet cloth to cool it rapidly, the brewed coffee will quickly fall and show a large number of golden fine foam, so that the ultimate flavor can be achieved. In the general way of brewing, some people say that civet coffee can be brewed 2 or 3 times, but the above brewing methods are regarded as the essence after boiling for a long time, so it is not recommended to rebrew. First of all, you must have a set of good coffee brewing utensils, otherwise you will fail the Kopi Luwak. Never add sugar or milk to your coffee. It is recommended to use a plug (Siphon siphon), add 160g / 180ml (ml) of pure water, pour 17g (grams) of coffee powder with about 2 flat spoons of coffee spoon, and gently press down the raised coffee powder with flat bamboo slices after the water boils up. Remember! Do not stir, otherwise the coffee will become bitter, sour and astringent. Boiling water for about 1 minute 45 seconds ~ 2 minutes quickly remove the fire source and at the same time wipe the glass bottle with a cold wet cloth to cool it rapidly, the brewed coffee will quickly fall and show a large number of golden fine foam, so that the ultimate flavor can be achieved. In the general way of brewing, some people say that civet coffee can be brewed 2 or 3 times, but the above brewing methods are regarded as the essence after boiling for a long time, so it is not recommended to rebrew. First of all, you must have a set of good coffee brewing utensils, otherwise you will fail the Kopi Luwak. Never add sugar or milk to your coffee. It is recommended to use a plug (Siphon siphon), add 160g / 180ml (ml) of pure water, pour 17g (grams) of coffee powder with about 2 flat spoons of coffee spoon, and gently press down the raised coffee powder with flat bamboo slices after the water boils up. Remember! Do not stir, otherwise the coffee will become bitter, sour and astringent. Water temperature 96 ℃, water pressure 9-10atm, temperature 96 ℃, water pressure 9-10atm
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Introduction to the origin of coffee beans in Madagascar
There are more than 6000 species of coffee trees, most of which are tropical trees and shrubs. There are four main coffee trees in the world, of which only two are of real commercial value and are planted in large quantities, and the quality of the coffee beans produced by other coffee trees is also higher than that of other coffee trees. The first is Arabica beans, which account for 70% of the world's output, the world-famous Blue Mountain.
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Why does Sumatra use semi-washing?
Bean selection: first put the coffee fruit into the big water tank, move the red fruit and semi-green and semi-red fruit into the pulp sieving machine to remove the pulp and impurities. Remove pectin: take out the coffee beans, do not need to take the sun, let alone pour into the sink to ferment, but directly into the next pectin scraper, only a small amount of water can scrape away the sticky pectin chips mechanically. Exposure:
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