Hot coffee and frozen coffee San Andreas hot coffee
Hot coffee and frozen coffee San Andreas hot coffee
Ice drop coffee is extracted with a temperature that must be less than 5 degrees Celsius or even close to the freezing point, so the various ingredients in the coffee are not easy to extract in ice water, so it is necessary to grind the coffee powder and extract it slowly. The specific method is to soak the coffee powder in ice water for a long time and extract it at a very slow drip rate. The standard rate is 1 drop per second, 45-50 drops per minute. It usually takes about 8-12 hours. Although it takes a long time to wait, its biggest advantage is that the tannic acid we hate most does not decompose at all in cold ice water, and caffeine decomposes a little in ice water, but it is about 90% less than hot water extraction. there are also many other major ingredients in coffee. It is precisely because the ice drop coffee has no astringency at all and has little bitterness, so the ice brewed coffee is very pure in taste, which can be regarded as compensation for a long wait.
Production: first pour hot water into the sink on the base of the coffee pot. Then put the coffee trough into the bottom pot, put in the fine Italian coffee powder, add a layer of filter paper on the coffee powder, so that the powder will not rush up, put it on the upper cover, press the coffee powder tightly, tighten the upper pot body and the lower layer, turn on the fire until steam comes out from the upper pot body, and the coffee liquid flows into the pot body to be finished. Pour coffee into the cup for materials and utensils: Italian coffee powder, Italian coffee pot (mocha pot), pot rack, alcohol lamp (or gas stove), filter paper, upper cover, coffee spoon
This method was introduced from Italy and is a very popular cooking method nowadays. For those with strong taste, we must pay attention to the blending quality of coffee beans, fine grinding of coffee powder, and grasp the brewing time and water using the principle of high pressure steam to pass the boiling hot water through the tube through the coffee powder (fine grinding), from the bottom up or from top to bottom, to brew fragrant and bitter Italian coffee.
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Laos coffee is exported to Chinese brand Laos dao coffee.
Because of the suitable climate, nutrient-rich volcanic soil and mature technology of Laos coffee exported to Chinese brand Laos dao coffee, the coffee produced in the Borofen Plateau in southern Laos is undoubtedly the best coffee in Laos, and it is becoming more and more popular in the international market. The coffee garden on the Borrofen Plateau has injected a steady stream of impetus into the development of the local coffee industry, and has become Laos.
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Which part of the fruit is coffee? the structure of coffee fruit.
Which part of the coffee is coffee fruit structure Arabica coffee is more difficult to grow, they like mild days and colder nights, too cold, too hot, too humid climate can be fatal to it. Coffee trees in Arabica need to be planted on sloping slopes at high altitude. they grow luxuriantly in the highlands (600-1800 meters), and need special
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