How to use the Philharmonic pressure Coffee Appliance how to use the Philharmonic pressure Competition Ice Coffee
The coffee concentration from Aero Press is quite elastic. Put a little less water, or a little more relative powder, and your coffee will be much richer. I like to use it for a simple single coffee quality test: use it as a single "espresso". Strictly speaking, it's just very, very full-bodied coffee, but it can't be called espresso. Its coffee is so strong that it should be no problem for the average household user to use it as a latte base.
I like to use three portions of ground coffee powder, plus three portions of water on the scale of the attached filter cup, about 180cc, using 80 degrees water to brew. The coffee coming out is about 150cc, and then my house has the same amount of hot water and pulls open its dense layers. This is my favorite way to cook a single item.
In addition, it is also my favorite equipment for making iced coffee. In general, in the process of making iced coffee, if you use the external shrinkage method, I think there will be a problem of taste loss; if you use the internal shrinkage method, it will often cause the taste to fade because of the melting of ice. AeroPress just helped me solve this problem. Just take a steel cup full of ice and put the AeroPress on top. When the hot coffee is squeezed out, the concentration of the dissolved ice will be reduced-and finally turned into a cup of ice coffee with moderate concentration, smooth, excellent layering and sweet taste.
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Coffee cup tester's manual cup test what is the coffee book in Taiwan? what are the professional coffee books?
Coffee books in China have always been a weakness. There are almost no professional books on coffee. The so-called coffee books are just a few scrubbing balls or simply reprint some coffee books from Taiwan. Taiwan is relatively rich in coffee books, and I have also collected some, but it still feels very limited, so I look for coffee in a wider range.
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The method of extracting flavored coffee with the time of water injection in the center of hand flushing technique
First of all, we need to make two points clear: 1. The coffee powder in the cup is actually honeycomb, and the water can pass through the coffee powder because of the honeycomb gap. Thus, the hand flushing technique to extract the water-soluble substance from the coffee is to inject water into the center. 2. The taste of the coffee depends on the soaking time. The taste of the coffee depends on the soaking process of the coffee powder in the water, that is, the coffee powder is fully soaked and the taste is strong.
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