Hand coffee rotary water injection and central water injection-rotating coffee cup rides

Hand coffee rotary water injection and central water injection-rotating coffee cup rides

The main reason for bubbles is that coffee is relatively fresh and contains more carbon dioxide, so it will produce a large amount of carbon dioxide emissions. Therefore, the formation of large bubbles, because carbon dioxide is not allowed to water at atmospheric pressure, so there is no need to consider the problem of bubbles. If your opponent likes making coffee, you can go to my tutorial video "Coffee self-study Room" and receive it by Tencent. There will be a relatively detailed answer. Of course, drinking is not recommended if it has just been baked for less than 48 hours, as most of the carbon dioxide is not fully released. This process takes more than 48 hours ~ therefore, it is recommended that cooking after more than 48 hours will not be a big problem. There will be bubbles. There is no need to take it to heart. However, the steaming time is recommended to be 40-60 s so that the bubbles will disappear by themselves.

The advantages of this brewing method are high mellowness, high sweetness, easy to enter, weak layering and taste, and too difficult to stabilize the flow.

As you can see from the video just now, not to mention the performance of the flavor, this method of production is very slow to inject water, so it is also jokingly called intravenous drip. Many old masters spend years practicing and inevitably make mistakes in the production process. And it is very wasteful of energy and physical strength. If it is used for business to order more than a dozen cups continuously, it is also a great test for the producer.

From a personal point of view, Didi Water injection is really the most unstable, unreliable and magnified way to make it in the industry. Suitable for your own play, but not suitable for business.

In fact, each school is not difficult to master, it is just a combination of all kinds of data, what is needed is to master the principle of extraction and know how to match it will lead to what kind of result, so whether I teach or share, I will decompose the characteristics of various schools and combine the principle of each school with the principle of extraction.

Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong.