Characteristics of hand-flushing method of Kenyan coffee beans introduction to the method of describing the flavor of manor brand producing area
Kenya coffee beans hand brewing method characteristics Manor brand producing area flavor description processing method Introduction
To sum up, if you want to drink a cup of good taste hand-brewed coffee, the most important thing is to roast properly, fresh high-quality single beans, followed by brewing. If you look at the proportion of good taste, it should be the proportion of green bean quality that is the largest, then the level of roaster, and finally the brewing method of barista. The best bakers I know also tend to choose good green beans.
Once shared with Huang Wei teacher all kinds of baking methods fried beans, sometimes a bean several baking methods, experience baking technology is not easy, baking curve that taste best point about a few seconds taste has changed. Teacher Huang's awesome point is that he can bring almost every kind of bean into full play, so I won't mention it here for the time being.
This phase requires a total of six concentric circles. The smallest flow of water in the pot by hand is filled with water at the center point for 2 seconds, that is, around the first concentric circle, and then each concentric circle should be correspondingly enlarged by 1 circle. By the fifth concentric circle, approximately 12.5px from the cup wall, all powder layers will be wet to water and washed away. Then, go back inside and circle the fourth concentric circle. Stage 3 will detail how to make the third round.
After 6 concentric circles, the electronic scale will show that the water volume is about 70-80 grams (including 31.8 grams of water for steaming). If it exceeds 80 grams, the water flow will be too large. Use this fine water flow to slowly disperse the powder layer formed by steaming in a circle. All the powder is wet to water, which determines the taste direction. (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 water flow requirements are the lowest, even if you appear off the flow does not affect the taste, as long as it can be wet to all powder. At this stage, if the circle is washed onto the filter paper, the water on the filter paper will be absorbed by the powder layer, because the powder layer absorbs water slowly when it is circled with fine water flow, and the water in the powder layer is not saturated.
The opposite is the domestic popular large current hand rush. The same is injected at the center point, but the large water flow circles 2-3 times, and the water in the powder layer is saturated. Large water flow has a large impact on the powder layer. Many people dare not go around to the outermost edge. They can only circle around the center point and the middle part of the filter cup wall. Large water flow will quickly push up the powder layer. Some of the steamed powder layers on the outermost edge will be relatively dry compared to the center point. There is no flushing of the steamed powder layer, resulting in insufficient extraction. (Taste trend: The first feeling of drinking coffee is that the taste is inward, and the coffee liquid flows directly down to the throat. The taste is strong and it is easy to have miscellaneous tastes.)
- Prev
Description of Origin and Flavor of Ethiopian Coffee introduction to the Grinding scale of varieties produced by the method of Taste treatment
Ethiopian Coffee Origin Flavor description Taste treatment Variety Grinding scale introduction at home it is usually a teenage girl who prepares coffee for everyone. She first grabbed a handful of light green raw coffee beans, put them in a small iron pot on the charcoal stove, scooped up clean water, and scrubbed them with both hands. Then roast the coffee beans with a small wooden shovel, and soon the coffee beans begin to turn dark.
- Next
Panama Coffee Market Analysis Taste Flavor Description Grind Scale Process Region of Origin
Panama Coffee Market Analysis Taste Flavor Description Grind Scale Processing French Production Region Panama is located in Central America on the Isthmus of Panama, bordering Colombia to the east, the Pacific Ocean to the south, Costa Rica to the west and the Caribbean Sea to the north. Panama Canal connects the Atlantic Ocean and the Pacific Ocean from north to south. Panama has a land area of 75.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?