Use a sieve to treat coffee powder, spaghetti, coffee grinder, espresso, delicious coffee.
Australia's Matt Perger, the champion of last year's world hand-brewing coffee competition, took to the stage with a sunscreen in the final. But he talked about it from the theory of brewing and cooking. In the past, we recognized that the extraction rate of coffee brewing was between 18% and 22%, but Matt told the referee that the extraction rate of the coffee he was going to make reached 23%, but it was still delicious. Because he will use the net to dry the fine powder and then cook it. Matt believes that in the past, we recognized the 22% extraction rate because we did not take into account the interference of fine powder in coffee grinding, which finally affected the taste of the whole cup of coffee. (when watching the video of the game at that time, he immediately inferred that he would win the championship in the end, because WCE's competitions have always respected contestants who have opinions and ideas that can have an impact on the industry.)
Not long ago, the coffee mill of Brissta Coffee West Point College was not satisfied with the quality of the flour because the grinding plate had been used for a long time. Before the new mill plate arrived, several sieves were ordered on Taobao. Because I didn't know the density of the screen, I bought one for each of 60 mesh, 80 mesh and 100 mesh, and finally found that 60 mesh was suitable for hand punching. If you buy a screen, remember to find all stainless steel for easy cleaning.
After testing for a period of time, we are quite satisfied with the effect of the screen on the final product. Let's make a small summary.
Weigh 30g beans first, and you'll see how much is left after grinding and sifting.
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How to brew light roasted coffee beans, hand pot, hand filter cup, single coffee beans
The extremely shallow baked beans have low weightlessness, which also means that in the baking process, the contents of the beans themselves are preserved more. Once the beans are brewed at the ratio of 1:12 to 1:15, the products are often too strong, the flavor is strong, and the layers cannot be pulled open. It is easy to have a strong and ferocious taste. So we enlarge the proportion so that the extraction can be complete, with the front belt and the back layer.
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History and status of mocha pots Coffee utensils High pressure extraction of Coffee beans and strong blending of Coffee beans
The beautifully designed mocha pot has a large number of fans and fans all over the world. The mocha pot was made in 1933 by metal mechanic Luigi. Ponty invented. The mocha pot was mass-produced soon after it was invented, and today the world's largest manufacturer of mocha teapot is the well-known BIALETTI company, which specializes in the production of mocha teapot and its ancillary equipment. although
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