Hand-made coffee and French-pressed coffee, but not-coffee pattern embossing and shaking.
The difference between hand brewed coffee and French pressed coffee-coffee embossing and shaking technique
Boiling water, I like the water temperature around 90 degrees Celsius, many professionals will use a thermometer to measure, I just use a kettle to boil
Put three teaspoons of ground coffee in a cup
Sprinkle boiling water on the powder until the water is absorbed by the coffee powder. Steam for a minute or two.
Then pour the boiling water evenly and slowly into the cup, not too hard for a greater degree of extraction, we only need the aromatic part of the coffee, and excessive extraction will take the bitter part of the coffee.
Hand brewing requires more delicate manipulation to experience the aroma of coffee powder at each stage, and the reward is to make coffee clearer and mellower, both visually and tastefully. And it's often a layered fragrance. It's like the first and last notes of perfume. Of course, the premise is that you have to master the correct way of hand punch and a lot of practice. Because the fine of hand flushing lies in the fine-tuning of the extraction degree in a certain operation process to ensure the integrity and appropriateness of the extraction.
I think the hand flushing may be due to insufficient extraction, plus the strong acid described in the problem description, probably the water temperature is not enough (try about 92 degrees), and then adjust the thickness of the powder. Coffee bean varieties are also related, in recent years have not been exposed to Yunnan beans, but Yunnan beans are a lot of acid tone. It has something to do with this.
Hand-brewed coffee tastes good.
There is no taste, slightly burnt bitter taste. Deep baked beans, water temperature around 82 degrees. Moisten the coffee first, stir gently for less than 10 times, cover for 2 and a half minutes, and the whole process will take only minutes.
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