Coffee roasting degree brewing method-Why is the coffee steamed by hand?

Coffee roasting degree brewing method-Why is the coffee steamed by hand?

A variety of different cooking ratios can achieve excellent extraction results, but if you want to do this, many factors must be taken into account. There is no doubt that grinding particle size and contact time with water are the two most important factors. The smaller the grinding particle size is, the larger the surface area of coffee is and the higher the extraction rate is, and the extraction effect can also be enhanced by prolonging the contact time between coffee and water. No matter which brewing method, if these two variables are balanced, they can lay a good foundation for a balanced and delicious cup of coffee. Studying grinding, dosage and contact time with water, discovering unknown wonders and creating untasted flavors is also one of the joys of brewing coffee. For example, Philharmonic pressure's brewing method is never fixed, as long as the grinding particle size matches the brewing time, various styles of delicious coffee can be made. When it comes to contact time with water, we have to discuss the topic of percolation coffee, which is made by injecting brewing water into the coffee powder layer and liquid percolation filtration device. this method includes espresso, filter (including hand brewing), and some degree of siphon and mocha pots. In this model, we find that brewing ratio, grinding particle size and brewing time are all relative to each other, because coffee itself is an obstacle to the flow of water.

"Chemex's sense of permeability" so he skillfully combines the two, combining the hand-pressed Italian concentrator with CHEMEX filter paper. It was extracted with 18 grams of coffee powder, 300 grams of water, 120 base pairs, 7.1 pH, 93 degrees Celsius, 5 minutes and 30 seconds. The result of the extraction was the thickness of light fruit acid, cinnamon sweet, and medium-light alcohol of the apple, and it took Kauf a total of 9 minutes and 40 seconds to complete all the procedures. Sarah uses the Colombian species "Okinoides" coffee beans, which she calls "the mother of Arabica". This coffee species tastes peculiar, with strong sweetness and delicate acidity. Last year's annual output was only 200 pounds, but the annual growth rate is on the rise. "the Okinoides species grow in a greenhouse and need to be carefully nurtured and nurtured," Sarah said. " The harvested coffee berries were fermented in stainless steel tanks, and Sarah and her team of Los Angeles intellectuals roasted more than 80 times to get the best taste spectrum. During the experimental period, they worked with Unification Coffee in Copenhagen to study the bean. "Kenyan coffee is almost perfect for me." Benjamin Prague began his performance, using Kenyan coffee with a delicate, clean, sweet and soft taste. Its coffee beans come from southern Kenya, near SL-28/34 in Nierli, and are grown at an altitude of 1800 meters above sea level. He romantically describes: "the fertile soil in its volcanic area breeds coffee with a rich flavor spectrum!"

He uses a Hario V60 filter cup. 14 grams of coffee powder is obtained by grinding the coffee beans with a 350um stainless steel mesh and then sieving them with a 250um stainless steel mesh. Use 236 grams of water, first pour in 30 grams of stew. He then pours all the remaining hot water into the filter cup to prevent the hot water from losing its temperature, making the caffeine slippery (moderate Body).