Introduction of Grinding Calibration method for grading Flavor description of Coffee Bean in Ethiopia

Ethiopian coffee grading

Step 1, pour hot water into the ball under the glass, bring it to a boil over high heat and wait for the water to boil.

When boiling one cup, add 200 milliliters of water under the ball, 175 milliliters when not pouring bottom water, and 350 milliliters when boiling two cups. After pouring water, wipe the ball under the glass with a dishcloth, otherwise it is easy to break the glass.

Step 2, load the filter into the ball.

Take the filter out of the water and press it dry, hook the filter hook to the bottom of the ball, and then use the adjusting rod to adjust the filter position to the middle position.

Step 3, after the water boils, insert the upper ball into the lower ball.

Turn it into a small fire, carefully tilt the ball on the glass into the lower ball, and make sure that the water will not roll too much and spray out, press the ball on the glass slightly straight down and rotate at the same time.

Step 4, add coffee powder after the water rises by half, start stirring, and start timing after stirring.

Pour 15 grams into each cup and start stirring for the first time. Instead of going around in a circle, draw 3/4 yuan around, press the powder into the water from top to bottom, so that the forces of two different directions collide with each other. Don't stir too long, just spread the coffee powder.

Stir for the second time at step 5 and 25 seconds.

Stir for the third time in step 6 and 55 seconds, and turn off the heat in 60 seconds.

When you brew a cup of coffee in only 50 seconds (the second time in 20 seconds and the third time in 45 seconds), pull up the upper ball quickly after turning off the heat, pour out the remaining water from the lower ball, and then insert it back into the upper ball. this action is called inverted bottom water. if you don't want to do this step, the water is only 175 grams.

Step 7, wipe the ball under the glass with a wet and cold towel immediately after turning off the fire.

Step 8. When the coffee liquid is filtered to the end, pull up the ball on the glass and don't let the last coffee flow down.

When using the siphon method to brew coffee, the cleaning and preservation of the filter cloth is quite troublesome. After its first use, the cloth changes from pure white to brown, accumulating fat and protein that cannot be completely removed. Contact with the air will produce a disgusting stench, seriously affecting the taste of coffee.