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Flavor description of Papua New Guinea Coffee introduction to the Regional treatment of varieties produced by Grinding scale

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Papua New Guinea Coffee Flavor description Grinding scale Variety Regional treatment Taste introduction the baking effect at the beginning of the second explosion is very good, most of the beans are stretched out, very full. Drink immediately after baking, although it is not the best drinking time, but the taste is still relatively clean, with only a hint of miscellaneous smell, which may be due to the fact that the beans are not released from the freshly baked beans.

The baking effect at the beginning of the second explosion is very good, and most of the beans are stretched out and very full. Drink immediately after baking, although it is not the best drinking time, but the taste is still relatively clean, with only a light miscellaneous smell, which may be caused by the gas not released from the freshly baked beans. But the overall sense of balance is better, after the taste is smooth, the rhyme is long-lasting.

Rich sour aroma, a hint of jasmine, smooth taste, coffee in the mouth appears to be very clean, no extra taste, after the coffee is swallowed, the aftertaste is very long. "hand-made condition:"

Hario v60 01

Bleached filter paper

22 grams of sigri coffee beans

Solis 166is the thickest

Brewing water Robust spring water

Temperature of brewing water 82

Coffee extraction amount 220ml (discarded front, back, middle)

Rich sour aroma, a hint of jasmine, smooth taste, coffee in the mouth appears to be very clean, no extra taste, after the coffee is swallowed, the aftertaste is very long.