Coffee review

Introduction to the origin of taste description of siphon pot coffee bean hand-made flavor in Costa Rica

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Costa Rican siphon pot coffee bean hand-made flavor description of taste origin introduction the longer the extraction time, the thicker the coffee flavor, but in order to ensure the integrity of the coffee flavor, the extraction time is not easy to be too long, it is recommended to keep it at about 1 minute. Stirring skills: pour coffee powder into water and stir 15 times evenly, not too fast or too slow. The best condition after stirring is thicker at the top.

Introduction to the origin of taste description of siphon pot coffee bean hand-made flavor in Costa Rica

The longer the extraction time, the thicker the taste of the coffee, but in order to ensure the integrity of the coffee flavor, the extraction time is not easy to be too long, it is recommended to keep it at about 1 minute.

Stirring skills:

Pour coffee powder into water and stir 15 times evenly, not too fast or too slow. the best state after stirring is thicker brown grease layer at the top. After stirring, stand for 45 seconds for steaming, then evenly use the cross pressure method for the second stirring, and finally the remaining coffee foam to form a hill is better.

The best condition that should be:

Because this production method retains the flavor of the coffee very well, the final coffee is in a pulpy state and is placed under the light to show a sense of turbidity.

Siphon VS hand flushing method

Effect on flavor:

Using a siphon pot to extract coffee is more complete than hand-brewing coffee, because the filter paper will filter out the oil in the coffee, compared with the larger gap in the filter cloth in the siphon pot, which will retain more oil and other flavors in the coffee.

The effect on the taste:

The siphon pot preserves the taste and layering of the coffee, while the handmade coffee is characterized by a relatively higher purity of taste.

Coffee oil is the part that best reflects the sweetness of coffee. Using a siphon pot to make Costa Rican coffee will give full play to the sweetness of the coffee. After you experience the beautiful production process and fun watching experience, don't forget that the temperature of the finished coffee is higher. You need to rest for 6 minutes and wait until the temperature drops to about 70 degrees before tasting.

Main utensils: siphon pot

Recommended coffee beans: Costa Rican coffee beans

The handling of coffee beans:

Costa Rican coffee beans are treated with honey, which is characterized by being close to the taste of cocoa and cream, with obvious sweetness and a wine-like finish.

The thickness of coffee powder:

The grinding degree of Costa Rican coffee beans is medium and fine, which can shorten the extraction time.

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