Introduction to the description of taste, flow rate and flavor of coffee
The taste and flow rate of coffee
1. With regard to the choice of powder bowl, it is recommended to use double powder bowl, the success rate is higher than single powder bowl, and the product is more stable.
two。 Know the carrying capacity of the powder bowl. For example, the carrying capacity is 18 grams, and the amount of powder between 18g ±2 (1620) is more reasonable.
Liquid weight:
1. Generally speaking, the weight of coffee concentrate is extracted at 25g to 50g.
two。 Some people concentrate to observe milliliters, others to observe gram weight, I personally prefer to gram weight. Although coffee is liquid, milliliters are taken for granted as a unit for measuring the volume of coffee liquid. However, concentrated oil is a major factor that can not be ignored. The oil of coffee beans will gradually decrease with the passage of time, so the milliliter measurement is not accurate enough.
It's really funny. I don't know where so many pseudo-gods come from, what ice droplets don't taste good, what ice droplets can't be baked shallowly, beans are not suitable for ice droplets, and ice droplets can't add water, coffee needs temperature to taste. I think Zhihu coffee is really spoiled. I have been a barista for two years and have been interested in making coffee for two years. There are many kinds of ice droplets, either with ice water droplets or ice droplets, there are cold extract coffee, ice drop coffee classification. Coffee extraction is an exchange of substances between water and coffee. Hot water for three minutes is called filter soaking, and 30 seconds is called Italian. If you lower the water temperature, you can't exchange it for a long time? They all came out to say that they had never studied it. Ice droplets also have thickness, flow rate control, in terms of IQ, a thing with a problem with the extraction principle can be studied and modified for so long? What is the level of these answers? But one is right. If it doesn't taste good just dripping out, put it in the refrigerator for two days, add water when strong, adjust extraction with light, and drink with ice. It's not good. Comment on it in detail. That's enough. I've come out to say this without studying it.
The taste of the ice drop is very rich, and its aroma and taste are based on the bean itself, such as the Antigua flower god of Guatemala, which I personally love very much. There is a delicate fragrance of melon seeds on the entrance, although it is introduced that it has any sour and aroma, but I am infatuated with this single flavor (melon seed aroma). Such as Kenya + Yega, there will be the taste of wine, after drinking hiccups will be like drinking wine. Of course, in the process of ice droplets, there are many factors that affect its "extraction", such as grinding degree, room temperature humidity. Wait. But for example, the taste of 8-hour ice droplets is different in the front, middle and tail, and the combination is the best. And there will be differences in taste every day in the future. That bean is best to drink in the first few days, which needs to be decided by cup test.
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Five brewing methods of hand-made coffee introduction to the skills and characteristics of hand-brewing coffee
Introduction to the brewing method of hand-brewed coffee. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee. two。 Grind beans. The thickness of hand-brewed coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be thicker than that of medium-depth roasting.
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The process of picking from Coffee Tree to Coffee Fruit and beans
Coffee Tree introduction in fact, the Arabs began to grow coffee in 525 BC, and chewing fried coffee beans became popular in the Arab region. In 890 AD, Arab merchants sold coffee beans to Yemen, and Yemenis made coffee beans into drinks for the first time. In the 15th century, coffee was introduced into Europe, Asia and soon into America. By the 18th century, the global tropics and subfever
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