What coffee beans do you need in the French filter press?-Why is the French filter press preheated?
What coffee beans do you need in the French filter press?-Why is the French filter press preheated?
If the water temperature is low, the soaking time is slightly longer; if the water temperature is higher, the soaking time is shorter. Coffee brewing method: pressure filter coffee shows the etiquette training of coffee beans. The range of general adjustment is between 3 and 6 minutes. If the water temperature is different, the taste will be different, and it can not be changed by adjusting the soaking time, but the astringency in the coffee can be eliminated after adjustment.
First, the proportion, the ratio of powder and water selected by the bean uncle coffee roaster is 1:16, if you like the SCAA standard, you can change it to 1:18, this change will reduce the concentration of the coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 32 grams or 28 grams.
Second, grinding, we grind the coffee beans to very coarse granulated sugar particles, the choice of grinding degree is because the soaking and extraction time in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the soaking extraction time, otherwise the solid soluble matter in the coffee powder will be extracted too much, which we call over-extraction.
Third, soak extraction time, bean uncle coffee roasting workshop recommended is 4 minutes.
Fourth, the water temperature, we use 92 degrees Celsius water.
After the above four parameters are fixed, we suggest the following production methods
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Description of flavor of Danqi Meng Coffee Bean introduction to the taste of grinding scale variety production area treatment method
Description of Danqi Meng Coffee Bean Flavor description Grinding scale the taste of Honey N2 Level 12 [the origin of the name]: in 2009, this coffee was named after Nectar from Shakisso, meaning it has the same flavor as nectar from Shaqiso Town, Hidamo Province, Ethiopia. Nikisse is characterized by a creamy, smooth taste and intense berries
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Flavor description of raw coffee beans treated with red wine grinding scale of manor production area
The red wine flavor of raw coffee beans describes the grinding scale honey treatment in the manor area (Miel Process in Spanish), which is said to refer to the process of making raw beans with a mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the water resources limitations of some high-altitude areas.
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