Coffee review

Introduction to the characteristics of the method of describing the Flavor of planting Environment for brewing Arabica Coffee in Ethiopia

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, 1-fold the filter paper and stick it evenly against the filter wall; 2-with 12-15 g coffee powder per cup of coffee, put the coffee powder into the filter paper and shake it evenly; 3-boil water: 180-200ml per cup ready to boil water; 4-warm pot: pour a small amount of hot water into the filter pot, shake well and pour out. 5-first cooling: after the water boils, put the wet cold towel on the kettle for 20-30 seconds to cool the water.

1-fold the filter paper and attach it evenly to the filter wall

2-on the basis of 12-15g coffee powder per cup, put the coffee powder into the filter paper and shake it evenly.

3-boil water: 180-200ml per cup ready to boil water

4-warm pot: pour a small amount of hot water into the filter pot, shake well and pour out.

5-first cooling: after the water boils, put the wet cold towel on the kettle for 20-30 seconds to cool down to 92 °C.

6-steaming: wet the coffee powder with cooled water and a very fine flow of water. To inject water spirally outward from the center of the filter, the fineness and speed of the flow should be uniform. The amount of water should be just wet, drenched all the coffee powder, at this time the coffee powder will absorb water and expand.

7-Insulation: put the filter pot on the stove to keep warm, as long as the pot with coffee should be put on the stove to keep warm, so as not to affect the taste of coffee after cooling.

8-second cooling: after stewing, continue to put the filter pot on a wet towel to cool down, 20-30s, to about 85 °C.

9-brewing: the method of water injection is the same as 6, the flow can be thicker.

10-complete.

Arabica coffee tree is one of the most important coffee trees in the world. The origin of Arabica species (scientific name Coffee Arabica) is the Abyssinia Plateau of Ethiopia (now the Ethiopian Plateau). In the early days, it was mainly used as medicine to eat. In the 13th century, it developed the habit of baking and drinking. It was introduced into Europe through the Arab world in the 16th century, and further became a favorite drink all over the world.

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