Pressure brewing and sunbathing Yega Xuefei
Brewing water temperature 88 degrees, coffee 22 grams, water 270ml
The color of the coffee looks cloudy and clear without worry. The wet smell of coffee is also heavy, without the floral smell of Yejia Xuefei. The taste is also strong, with a little taste of chocolate and caramel, the sour taste is not very obvious, and it is thicker and lower than the taste of hand-made tea. There is an obvious taste of jasmine tea, and the time in the mouth is longer. The flavor of fermentation is not as strong as the last hand flush.
As the temperature decreases, the sour taste increases, appears brighter, and the taste looks a little cleaner.
In short, with the experience of legal pressure, the coffee appears to be thicker and lower, with a stronger flavor. The overall feeling is that the citrus aroma is not obvious, or even difficult to find, with the characteristics of sun beans, mellow taste and fermented taste.
The use of French pressure is the best interpretation of the original taste of coffee, but some people may not be used to the taste of coffee dregs left by French pressure. What I am using here is the French kettle made by Bodum for Starbucks. The strainer is very strong, but there are still some coffee grounds.
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Caffeine tannic acid and fat in coffee
The composition of caffeine and its effect on the body are introduced. It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can also reduce muscle fatigue and promote digestive juice secretion. Because it promotes kidney function, it is diuretic and helps the body to expel excess sodium ions from the body. But eating too much can lead to caffeine poisoning. After the tannic acid is boiled
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Why does coffee need fresh grinding?
When you smell the fragrance of coffee powder, it shows that it is deteriorating and the essence of coffee is decreasing. If the diameter of the coffee powder is doubled, the volume of a single particle is reduced by 1 × 8, and the surface area of the corresponding total coffee powder is doubled. After the coffee bean is ground into coffee powder, its surface area increases exponentially, and the area of contact with air increases hundreds of times.
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