Introduction to the characteristics of varieties produced by taste treatment of hand-brewing scheme of Kenya aa coffee

Introduction to the characteristics of varieties produced by taste treatment of hand-brewing scheme of Kenya aa coffee

Typical steaming and stirring (in order to fully soak the coffee powder in extraction) multi-stage water injection (in Australia, baristas use this method to easily flush three cups at a time and fill the other two cups through the water injection gap). It is closer to the concept of immersion extraction and is easier to master than the friction based on water flow and coffee powder (the Japanese style is close to the flushing extraction process) and does not require too much learning to control the flow of water. So we can see that the basic concept of American hand brewing is easy to learn (easier to standardize) stability (based on scientific extraction and TDS calibration), but when you really come into contact with Europe and the United States, you will find out who says they will not adjust the degree of grinding and brewing methods according to the state of coffee. In fact, there are no factions in this respect. Baristas with technical spirit will adjust measures to local conditions, ranging from the details to the softness and hardness of beans and water in the first few days.

A total of six concentric circles are needed at this stage. After the smallest flow of water is injected into the center point by hand for 2 seconds, the concentric circle is around the first circle, and then each concentric circle is enlarged 1 turn accordingly. To the fifth concentric circle, about 12.5px away from the wall of the filter cup, all powder layers will be wet to water and washed away. Then, go back to the fourth concentric circle. The third stage will explain in detail how to circle the third lap.

After circling 6 concentric circles, the electronic claim will show that the amount of water is about 70-80 grams (including 31.8 grams of water used for steaming). If it exceeds 80 grams, the flow is too large, and you must practice the smallest flow and circle it. Use this thin water to slowly circle and disperse the powder layer formed by steaming, and all the powder is wet to the water, determining the direction of the taste. 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 flow requirements is the lowest, even if you break the flow does not affect the taste, as long as it can be wet to all the powder. If the filter paper is washed on the filter paper during the circle at this stage, the water on the filter paper will be absorbed by the powder layer, because when the fine water flows around, the water absorption rate of the powder layer is slow and the water in the powder layer is not saturated.

On the contrary, hand flushing is popular in China. The water is also injected at the central point, but the flood flows around 2-3 times, and the water in the powder layer is saturated. The large current has a great impact on the powder layer, and many people do not dare to go to the extreme edge, so they can only circle around the center point and the middle part of the filter cup wall. the large water flow will quickly push up the powder layer, and some of the steaming powder layer on the far side will be relatively dry relative to the central point, resulting in insufficient extraction. (taste trend: the first taste of drinking coffee is included in, and the coffee liquid flows directly down to the throat, resulting in a strong taste and easy to have raw and mixed smell.)