Coffee powder rough grinding scale-Italian coffee grinding thickness scale
Coffee powder rough grinding scale-Italian coffee grinding thickness scale
① cloth as the inside, coffee powder 10-12g per person into the filter cloth, and then flatten the coffee powder.
② shallow roasted coffee boiled water temperature is about 95 degrees, while deep roasting is lower, the initial thin line injection, while controlling the amount of boiling water while making a round injection. The coffee powder should be steamed for 20 seconds after brewing, which must be "suspended" during this period.
After the second time, the same amount of boiled water is injected in a vortex each time, from the center to the outside and back to the center. ③ do not let the boiled water drop completely, just inject it according to the number of people, and take it out when the boiling water in the filter cloth is still in the remaining state.
At the end of ④ extraction, the coffee liquid should be heated instead of boiling when the temperature decreases. Shake it gently and pour it into the cup
The ① and the next part of the filter paper are folded along the seam and put into the drip.
②, spoon the ground coffee powder according to the number of people (about 10-12g per person) into the drip, and tap a few more times to make the surface flat.
③, boil the water in a teapot, pour it into a small-nozzle kettle, gently pour the boiled water into the center, and slowly spiral the boiling water into the coffee powder until it is covered with coffee powder. Be sure to pour it in slowly.
④, in order to extract the delicious ingredients, steam the inflated coffee powder (stay for about 20 seconds).
⑤, the second boiled water, is slowly injected from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the amount of boiling water filtered must be kept at a certain level.
⑥, the extract can be stopped when it reaches the number of parts, and the state of boiling water left in the filter paper will be discarded.
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Description of roasting degree and Flavor of Coffee from different producing areas
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