Flavor description of Kenyan Coffee Bean by hand-flushing method introduction of varieties by Regional treatment of Manor production

Flavor description of Kenyan Coffee Bean by hand-flushing method introduction of varieties by Regional treatment of Manor production

After the smoldering powder layer is washed away and wound inward to the third concentric circle, the flow increases to 150% of the previous smallest flow. You will see that the following powder will keep arching up, indicating that the stirring is strong, and then inject water slowly around the third circle (note that it is a slow circle), which can reach 148.6 grams after about 4-5 times, when the water is cut off. at this time, the color of the second circle and the center point of the powder layer is darker than other places, and you can clearly feel the position of the third circle.

The biggest feature of the third stage: after increasing the current, there must be a rush of powder. If not, please increase the current.

This forms an air channel and a powder layer wall, which facilitates the entry of air and allows the previously extracted coffee liquid to flow down through gravity, and the powder layer wall can seal off the miscellaneous smell and highlight cleanliness. If around the second circle and the central point, there is an air channel, but there is no powder layer wall, around the central point, gravity will make some miscellaneous smell flow down, the powder layer is also messy, of course, it is not clean. If you only circle the third concentric circle at this time, avoiding the outlet hole at the bottom of the filter cup, the coffee powder forms a powder layer wall along the third concentric circle, sealing off the miscellaneous smell, you will feel that the smell is very clear or very clean after 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming), if it exceeds 80 grams, the water flow is too large, and you must practice the smallest water flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. The first feeling of drinking coffee is that the taste is distributed to the whole mouth, and every taste bud can feel the coffee, which can improve the cleanliness and sweetness.) This stage of the flow requirements is the lowest, even if you break the flow does not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed on the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.

On the contrary, hand flushing is popular in China. The water is also injected at the central point, but the flood flows around 2-3 times, and the water in the powder layer is saturated. The large current has a great impact on the powder layer, and many people do not dare to go to the extreme edge, so they can only circle around the center point and the middle part of the filter cup wall. the large water flow will quickly push up the powder layer, and some of the steaming powder layer on the far side will be relatively dry relative to the central point, resulting in insufficient extraction. (taste trend: the first taste of drinking coffee is included in, and the coffee liquid flows directly down to the throat, resulting in a strong taste and easy to have raw and mixed smell.)