How to make good siphon coffee how to make siphon coffee
Steaming: the first part of steaming is actually strong enough for the water to come into full contact with the coffee powder, exhaust the gas, and infiltrate the coffee powder to facilitate subsequent extraction. So there's no stick? There is a Tilafa, but you can't do it? You look good enough to wet the coffee powder. Japanese brewing will be steamed to only one drop, or not dripping and fully infiltrating, it is useless to tell you, scientifically speaking, it is just enough contact with powder and water. BUT, don't let the water stay too much. Due to the exuberant discharge of the gas, the steaming water is difficult to extract the water solution in the coffee. Too much steaming and dripping means less water that can be extracted normally.
Segmented extraction: in fact, it is water injection. In the video, the main variables that mainly rely on immersion extraction are grinding degree and soaking time. Water injection only needs to pay attention to the fact that coffee powder is soaked, and whether the circle is round or not. Whether the water flow is fine or not can be ignored. About 20g powder, so we only need to control the total extraction time at two and a half to three minutes, the general extraction rate will not be too biased, during which time it is horse step water injection or handstand water injection. There are too many contents in detail, and the experimental data can be used as a reference value. According to the experimental data of CBC Cooking Institute, the best cooking time for 60 g coffee powder corresponding to 1000ml water is 4: 6 minutes (without steaming) because the spoiling capacity of hand flushing is generally lower than that of the American trickling filter, so 6 minutes is recommended as the reference time. So, for example, the reference value of my 400ml water is 6 minutes X 0.4 minutes 2 minutes 24 seconds. For example, after steaming 24g coffee powder (the midpoint ratio of SCAE gold cup) in 400ml water, the remaining water can be injected evenly in 2 minutes and 24 seconds.
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The flavor of coffee describes the origin, taste and characteristics of coffee
Bitter bitterness is a basic sense of taste, the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for sour. Bland [light] Coffee grown in lowlands is usually quite light and tasteless. Coffee powder content
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Sidamo guji coffee beans Ethiopian coffee production mode
According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor.
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