Siphon pot extraction coffee stuffy cooking time match time Japanese coffee utensils single coffee
Specialty coffee is also known as specialty coffee or specialty coffee. It refers to coffee made from green beans with excellent taste characteristics grown in a few extremely ideal geographical environments. Depending on the particular soil and climatic conditions in which they are grown, they have outstanding flavors. This type of coffee is then strictly selected and graded, and its texture is hard, rich in taste, and excellent in flavor. It is a selected coffee bean.
Practical parameters of extraction time:
40~50 seconds → light medium baking taste elegant, can also suppress the burning bitterness of deep baking beans
50~60 seconds → moderate shade, suitable for light baking, medium baking and medium baking
More than 60 seconds → Increased concentration, viscosity, aroma and miscellaneous bitterness, suitable for heavy taste old smokers
The brewing time of Sifang is about 40~60 seconds, depending on the taste intensity and baking degree. The darker or lighter flavor can be cooked for 40~50 seconds; the lighter or heavier flavor can be cooked for 50~60 seconds. The Japanese competition requires players to complete the brewing in 60 seconds, which shows that the proper cooking method is also limited to 60 seconds, but the finer the powder, the shorter the brewing time.
However, there are a group of heavy-taste racing fans in China who like to cook for 70~80 seconds, or even cook for more than 5 minutes, which is amazing. The extraction rate has exceeded 25%. Although the aroma has become stronger, the mixed bitter taste and throat biting sensation can also be cooked. However, it is only sold by heavy smokers or heavy smokers. It can be said that there are hundreds of different kinds of people. You think it is Chinese medicine, but some people regard it as sweet syrup.
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Why are there black spots in baking? The problem of blackhead scorched spot roasting coffee beans espresso
Blackheads (or blackspots) are common in coffee roasting, especially in the early stages of roasting. Generally appear at both ends of the coffee bean, deeper baking degree of the case, but also often appear on the back of the coffee bean. Why are there blackheads? First of all, we can be sure that it must have something to do with heating, when the baking temperature is too high.
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Coffee pull barista iconic skills Italian matching beans Blue Mountain flavor mixed beans
Coffee flower, is one of the signature skills of baristas, a perfect cup of cappuccino, Latte Art, mocha works, the presentation of flowers give the beauty of coffee, give guests and baristas themselves are pleasant. When talking about the importance of milk selection and application when making delicious Cappuccino and Latte Art in coffee teaching, the principle of milk foaming is discussed.
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