Flavor description of coffee in the proportion of powder to water. Taste treatment. Grinding scale. Variety. Region of origin.

Flavor description of Golden Manning Powder-Water proportional Coffee introduction to the producing area of Grinding Calibration varieties by Taste treatment method

In 1570, when the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army's barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, has become an important drink for Europeans.

1. Light baking: under this baking degree, Mantenin has a strong sour taste, slightly bitter, obvious acidity, but the entrance is very comfortable, with a smooth feeling on both sides of the mouth.

2. Medium-deep baking: the sense of balance is very good, the aroma is rich and mellow, the bitterness is obvious, the chocolate and slight sweetness are more prominent, the licorice aroma is obvious, the fruit acidity is weak, the smooth feeling is better than light, the fragrance is strong, and the fruit acidity is obviously improved.

3. Deep baking: almost no sour taste, bitter taste is very heavy, if baked directly, then slightly improper baking will produce charred smell.

First, the proportion, the ratio of powder and water selected by the bean uncle coffee roaster is 1:16, if you like the SCAA standard, you can change it to 1:18, this change will reduce the concentration of the coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 32 grams or 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction.

Third, soak extraction time, bean uncle coffee roasting workshop recommended is 4 minutes.

Fourth, the water temperature, we use 92 degrees Celsius water