Introduction to the types of water consumption for brewing coffee in Italian coffee pot
Introduction to the types of water consumption for brewing coffee in Italian coffee pot
The Japanese coffee machine, also known as a siphon pot, has an alcohol lamp on the base and two glass balls on it. It heats the water from the lower glass ball to produce water vapor, pushes the hot water from the lower sphere to the upper pot, and then sucks back the coffee extracted from the upper glass ball after the lower pot cools. Making coffee with a Japanese coffee machine seems to have the interest of doing chemical experiments. But burning requires a certain amount of technology, and you have to use your hands to shake the alcohol lamp below to control the temperature. It is suitable for people who have time and leisure. The coffee beans required by the Japanese coffee machine are slightly rougher, which is suitable for single coffee with slightly sour taste.
American coffee machine is basically a kind of coffee machine stewed by electric power, which is suitable for coffee roasted in medium or deep depth, with slightly fine grinding particles and bitter taste. The American coffee machine has the function of heat preservation, but if the heat preservation time is too long, the coffee will easily turn sour.
Espresso machine is a kind of machine that allows steam to quickly extract coffee through coffee powder through high pressure and high temperature. the best temperature for brewing coffee is between 90 and 98 degrees Celsius. Household espresso machines often have a bubbling mouth to make cappuccinos; in addition, they often have the function of warming the cup, which is a very important detail. If you hold coffee in a cold cup, it tastes bad.
1. The degree of grinding of coffee is determined by the coffee equipment you choose. Because different coffee making methods require different sizes of grinding powder.
2. The best drinking temperature of coffee is 85 ℃.
3. Different production methods require different cooking time.
4. Coffee can no longer be heated. When brewing, you should pay attention to only the amount you need to cook each time, and it is best to drink it when it is just cooked.
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Variety introduction of Yunnan Tieka Coffee with characteristic Flavor description and Taste treatment
Yunnan Tieka Coffee is a popular coffee produced in Central America, Jamaica and the West Indies. It is mellow, slightly sweet in bitterness, soft and smooth, and slightly sour. It can make the taste senses more sensitive and taste its unique taste. It is the best coffee. Alishan Mazu coffee belongs to
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Introduction to the identification of espresso content in Italian style
Espresso content identification shows that Macchiato is more feminine and looks like a scaled-down version of cappuccino. The biggest difference between them, except that the weight of macchiato is 1/3 of that of cappuccino, macchiato is espresso with only a layer of milk foam and no milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be eaten by cattle.
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