Taste of French pressing pot ~ 6 kinds of coffee beans
Since Blue Mountain and Hawaiian Kona beans are hardly available on the market, we tried the following six kinds of coffee beans: Colombia, Brazil, Costa Rica, Mantenin, carbon Sauce and Java.
The press I use is HARIO CPS-2TB per cup of 12oz-15g powder.
Columbia [moderate baking]-fresh flavor, heavy acidity, low bitterness
Brazil [medium baking]-it all tastes average
Costa Rica [medium and heavy baking]-strong taste, high acidity, moderate bitterness
Mantenin [medium to heavy baking]-bitter taste, heavy aroma, moderate acidity
Charcoal [heavy baking]-it's bitter, slightly scorched, but not sour.
Java [heavy baking]-to highlight, this bean is often seen saying that the bitterest is carbon burning, which is very bitter compared to Java, which gives me a silent bitterness after Java, but you can clearly feel that there are other flavors in Java, which is a bitter taste without impurities, extremely bitter and sour [it is no exaggeration to say that after the first taste of the bean, it is bitter. The taste makes me have an aftertaste of drinking this kind of beans + sugar after 2 days.
The six beans that best suit my taste are Colombian bean acid with a slightly bitter taste, and Brazilian beans taste less sour than Colombian beans, while Costa Rican beans are more sour.
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Siphon pot coffee basic utensils
Siphon pot, also known as Saifeng kettle, is a relatively stable way of coffee extraction, and the process is also very interesting. Using the siphon principle, coffee can complete the whole extraction process up and down in the pot. We can show off our skills by controlling water temperature, stirring, grinding, powder quantity, water volume, extraction time, mixing techniques, etc., without testing ourselves and our friends like hand pots.
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The reason for blocking the smooth flow of blood is a protein pimple called thrombus. Thrombus consists of insoluble fibrin, deposited platelets, accumulated white blood cells and trapped red blood cells.
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