Introduction to the price characteristics of hand-flushing temperature and water washing of Columbia Huilan coffee
Introduction to the price characteristics of hand-flushing temperature and water washing of Columbia Huilan coffee
Features: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple.
Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (Crema) floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.
The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water in the bottom layer, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressurized gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom with a cold towel.
1. Add an appropriate amount of hot water to the base of the mocha pot so that it cannot exceed the safety valve.
two。 Grind No. 1.5 into powder and press it in a container, pad with filter paper, and tighten the upper seat of the mocha kettle.
3. The stove is heated by a large fire, when the extraction sound is interrupted for too long.
Huilan area belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, the mountain breeze sends cool without high temperature, but Rain Water is also relatively abundant. It can be said that the Colombian coffee workers are all hand-picked coffee beans (also known as coffee cherries) on the mountain, so they can be carefully selected to pick the most mature and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia.
In the eyes of many coffee drinkers in China, Huilan seems to represent Colombian high-quality coffee. Huilan, or Huila, is one of the important coffee producing areas in Colombia. Some bean merchants translate into "Huilan" or "Huilan", or "Uila", "Wula" and "Wula". In fact, it is the same thing, that is, the transliteration of Huila.

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