Hand-brewing Coffee skills how to drink Coffee
Hand-brewing Coffee skills how to drink Coffee
Coffee is not as expected to stimulate its own sour tannins, so all utensils, including filter paper, should first go through hot water and warm the cup. The sour taste of the coffee will also become prominent after it is cold. If you still want to drink it, go in with a little hot water and take back some of the sour taste.
Avoid the astringent taste of coffee also need to pay attention, do not pour water on the filter paper, but in the coffee powder circle. Water that flushes out, not water that seeps out. In other words, wait a second or two after flushing, and if the lower end of the flow becomes thinner, the filter cup should be removed immediately. The water seeping from the coffee powder is very astringent and cannot be asked for.
1: fold the filter paper along the edge, put it into the filter cup, and pour the ground coffee powder into the filter cup filled with the filter paper. the degree of grinding is generally medium grinding, just like coarse granulated sugar. (for example, Little Eagle 2.5 to 3.5 grindness)
2: pour pre-cooked hot water, lightly roasted coffee with high temperature water (85-93 degrees), while deep-roasted coffee is brewed with low-temperature water (below 85 degrees).
3: draw a concave spot in the middle of the tiled coffee powder, then inject water with a uniform flow from this concave point, and then draw a circle outward from the concave point.
4: extract the right proportion of coffee and stop filling. Usually the ratio of coffee powder to water is 7g:120ml, which can be adjusted according to individual taste.
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What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
When extracting espresso, the water pressure in the front is normal and the water pressure slows down behind. Compared with the strong roasted raw beans, the roasting degree of weak roasted raw beans is weaker, the expansion of its internal tissue is relatively small, and the density is relatively high. If the hard raw beans are ground thicker and extracted in this state, the time for hot water to pass through coffee powder is faster than that for coffee powder to absorb water.
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How to pour out the hand-ground coffee machine?-the coffee from the coffee machine is very light.
How to pour out the hand-ground coffee machine-the coffee from the coffee machine is very light. 1 American drip filter, this is the simplest, the coffee machine can do it. 2 mocha pot is my favorite. LZ doesn't look like it's been done before, and it's hard to grasp the heat, but you can practice it slowly (for example, I ruined half a pound of Columbia), (you can also use electric mocha instead), and then filter it. 3 siphon
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