The difference between hanging-ear Coffee and Instant Coffee introduction to the harm of long-term drinking hanging-ear coffee
Hang ear coffee about 8 grams per bag, heat the coffee cup with boiling water before brewing, and then unfold the coffee bag and hang it on the edge of the coffee cup. When brewing, pour 85 to 88 degrees hot water, the amount of water should be between 140 and 150 milliliters, steam for 20 to 30 seconds, wake up the coffee powder sleeping in the hanging ear package, and let it give off the smell of coffee for 10 seconds, then pour hot water into the cup full. If you want to be strong, soak the filter paper bag containing coffee in water for 40 to 180 seconds. When the coffee liquid is completely filtered into the coffee cup, the extracted coffee bag can be thrown away, there is no need to worry about cleaning and maintenance, it is very convenient. You can also decide whether you need to add sugar and milk according to your hobby.
Hanging-ear coffee is essentially different from ordinary instant coffee. Instant coffee is sprayed and dried into powder after extraction, coupled with cream and sugar. It is an industrial synthesis. On the other hand, the hanging-ear coffee is ground coffee beans into coffee powder and sealed in a pocket made of non-woven fabric. The ingredients are 100% raw bean ground coffee without any other additives.
Hanging-ear coffee is a splint made of cardboard on both sides of the coffee powder in a filter bag, which can be hung on the edge of the cup and can be thrown away after rinsing. It is convenient to drink ground coffee like a filter drop. The ear bag is a patented design developed by the Japanese. It is an instant freshly ground coffee. The coffee is brewed by drip filtration, and the sour, sweet, bitter, mellow and fragrant coffee is perfectly embodied. Especially suitable for home, office and travel.
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How to make a cup of espresso-American coffee by Philadelphia
How to make an espresso-American Coffee unlike the drip filter, although the soaking time is very short, it can fully soak the coffee particles and exert a soothing and gentle pressure during the extraction; it draws lessons from the pressure rod principle of the French pressure pot, but the coffee liquid is pressed out from the bottom of the appliance through the filter paper, and the coffee particles used are also better than those required by the French pressure pot.
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Difference in taste between washed and dried coffee beans-honey-treated coffee beans are washed in the sun
Honey-treated coffee beans sun-washed coffee beans refined by natural drying high-quality coffee produced in Brazil is rarely uneven in size and is quite suitable for baking. the reason is that the natural drying method even removes moisture from the center of the beans, so that beans with mild sour taste and less astringent taste can be baked. The hardest part of baking is acid.
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