Description of Flavor of Yunnan small Coffee beans introduction to Grinding scale
Description of Flavor of Yunnan small Coffee beans introduction to Grinding scale
1) add an appropriate amount of pure water to the lower seat of the siphon kettle (heated pure water can be used to shorten the time of boiling water. In this operation, the amount of water added is 2.5 cups, that is, about 280 milliliters, two cups of water is for guests / friends, and the extra half cup is for the brewers to taste in advance. If the taste is abnormal at that time, do not give it to the guests, hehe)
2) when there is enough fuel in the alcohol lamp, ignite it and place it directly under the lower seat of the siphon kettle.
3) fix the filter with filter cloth / filter paper on the upper seat of the siphon kettle and make sure that the position of the filter is in the center (if the position is off, it can be adjusted with a bamboo stirring rod)
4) pour the right amount of coffee powder (2.5 cups of water corresponds to about 37 grams of coffee powder, which can be adjusted according to your taste) into the upper seat of the siphon pot. Shake the upper seat horizontally so that the coffee powder is evenly covered with the filter
5) insert the upper seat of the siphon pot obliquely into the lower seat, but not tightly (if the upper seat is inserted after the water is boiled, boiling hot water may suddenly erupt, which is quite dangerous, remember! )
6) when the water in the lower seat is boiling completely, move the alcohol lamp away for about 10 seconds, then move it back, but do not put it directly under the lower seat, it should be slightly off the center. This has two purposes: one is to reduce the water temperature to about 95 degrees, and the other is to reduce the firepower of alcohol lamps (as mentioned earlier, alcohol lamps are not very convenient in adjusting firepower. This is also the reason why some people rotate to use two alcohol lamps or gas stoves with adjustable firepower)
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Introduction of varieties produced by grinding scale in St. Helena Coffee Flavor description treatment
St. Helena Coffee Flavor description method Grinding scale Regional Variety introduction Agreement) the role in St. Helena Coffee has been changed from importing country to importing country so that St. Helena Island, which is a British overseas territory, can sell coffee for export. The period from 1815 to 1821 was the last time of Napoleon's life, and it was also the period of St. Helena's coffee, because Napoleon appreciated St. Helena's coffee.
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Flavor description of soft sour Panamanian jadeite manor coffee beans taste characteristics regional treatment
Panamanian jadeite manor coffee beans taste description characteristics of production area treatment method the Panamanian rose summer growth altitude: 1500-1650 meters, the unique growth environment makes it unique flavor: dry fragrance: tea, flowers (magnolia, tulips) vanilla plants, milk, black sugar sweet, high-grade champagne and aroma up. Wet fragrance: apricot, caramel, milk, flower. To sip: oil.
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