Introduction to the instructions for the use of the siphon pot the grinding skills of coffee
Introduction to the instructions for the use of the siphon pot the grinding skills of coffee
1. There is no other odor in the refrigerator. This is mainly because coffee is a good flavor absorbent, which will absorb other flavors as well as the attractive smell of coffee. If there are other foods with too strong flavor in the refrigerator, such as kimchi, the taste of coffee is bound to be affected.
2. The packaging of coffee beans should be unopened, and several layers should be wound around the outside of cling film. The principle is the same as above.
3. Coffee powder is not recommended to be stored in the refrigerator.
When making siphon coffee, use a hand grinder, which is more emotional and can meet the demand. Adjust the fineness before use, and control the fineness of the coffee by adjusting the gap between the rotor and the powder. If the beans fall too fast, or if they remain unchanged for a long time, they all need to be adjusted. After boiling water, start grinding, so that the water in the siphon coffee pot can be ground before it boils, so that the coffee powder sends out aromatic substances in the air for the shortest time and can best maintain the original flavor of the coffee.
Siphon coffee focuses on taste and aroma. Therefore, the grinding speed can not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of aromatic substances in coffee powder; nor too slow, coffee powder exposed to the air for a long time, of course more volatilization; to contact the progress of heating, master a moderate grinding speed; generally turn around after a few laps.
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What is the main impact of the three waves in the development of coffee products
Another argument about the main impact of the three waves of coffee product development is that in the mid-13th century there was a Muslim named Sheikh Omar who was suspected of having witchcraft and was exiled to the Mocha region of Yemen, a desert region. He was out of food and water. He happened to see a bird nibbling on the red fruit of coffee. He also went to taste it. It didn't taste very good.
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Practice of coffee caramelization tester
Coffee caramelization tester the caramelization tester (Agtron), or moxa instrument, is an optical instrument that uses infrared wavelength to determine the roasting degree of coffee. This instrument can determine the degree of caramelization of sugar in coffee beans and present it in a way. This table shows that the range from shallow roasting to heavy roasting is 25 to 100, but according to the SCAA Technical Standardization Committee, coffee flavor
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