Hand flushing method volcanic flushing originated in Japan
Volcanic flushing
The method of volcanic flushing comes from Japan and is more suitable for deep-roasted coffee beans. It uses the carbon dioxide in beans, and after many times of steaming, the coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide. Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly filled with water in the middle about the size of an one-dollar coin. The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. The second half is uniform water injection, in order to prevent excessive extraction in the middle, play a dilution role.
Advantages: coffee taste mellow, with mellow and strong body, sweet obvious.
Disadvantages: due to the volcanic impact of the first 1 stroke 3 is excessive extraction, and the latter 2 stroke 3 is insufficient extraction, resulting in uneven coffee liquid, after flushing, it is necessary to shake well, so that the two "failed" coffee liquid mixed together to form a perfect coffee. However, shaking well in the time, will make the temperature drop, if you want to directly maintain the temperature with high temperature extraction, it will lead to dry coffee.
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The third wave of boutique coffee history coffee trend
The third wave of six evolutionary elements: 1. Pay attention to the regional flavor the second wave of coffee people are used to describing coffee flavor in terms of producing country. However, there are dozens of coffee varieties and different climates and soil and water environments in the same country, so it is not necessary to buy the right variety and soil and water in the right country. The third wave is changed to a more specific producing area, manor and latitude.
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Matsuya method also comes from Japanese hand flushing method.
The Matsuya method also comes from Japan, which was invented to extract only the delicious ingredients from the coffee. Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, pour water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to wet the coffee powder and cover it with steaming. After 3 minutes, it begins to be uniform.
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