Grinding scale for describing the taste and flavor of hand-made Colombian coffee
Grinding scale for describing the taste and flavor of hand-made Colombian coffee
The hand flushing pot is not only used to control the flow of water, but also a work of art. The painstaking efforts spent on the design and production of many Japanese brands make it a worthy work of art. For beginners, I suggest a thin-mouthed pot, such as hario VKB, which I think is very suitable for entry and can be burned directly on an induction cooker (of course I wouldn't burn it directly). Like the author now uses is the red crane mouth pot, enamel porcelain, really beautiful, but the control is very fastidious, but also need to wrap a thread on the handle, do not burn the hand and affect the stability of the hand. I have been using the crane mouth for a period of time, and then using hario VKB, I will not be used to it, and I need to adjust it several times, so I think there is a difference between the two.
Students who have done classic experiments in organic chemistry know that caffeine sublimation must first remove water, because water will affect caffeine sublimation. As for coffee beans, can deep baking remove all the water? Obviously not, this in the limited time of baking, will further affect caffeine sublimation.
Caffeine sublimation in the roaster is somewhat similar to the solvent-free direct sublimation method in the laboratory, but with the addition of a catalyst in the laboratory, can the rate of two hours be 50%? If you don't add a catalyst, how much can an extra few minutes of deep baking do? It is much easier to sublimate the broken tea used in the laboratory.
This is easy to understand. The longer you soak, the more substances will be extracted, and the flavor will be about strong, and vice versa. However, what factors will affect the soaking time? let's elaborate on them one by one.
First of all, the degree of coffee grinding, coarse filter fast, fine filter slow, which we can imagine, fast filtration, per unit of water natural coffee and water contact time is short, the taste will be light, and vice versa.
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Flavor description of Antigua Coffee beans in Guatemala
Taste description of Antigua Coffee beans Antigua Antigua (Antigua) is a first-class coffee growing area with volcanic soil and plenty of sunshine, Rain Water. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already rich soil, which makes Antigua coffee very soft.
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Where is the coffee plantation in Yunnan? What kinds of coffee beans do you have?
Where is the coffee plantation in Yunnan? What are the varieties of coffee beans in January, the ground temperature is 15, and the sky is blue. The local driver took the reporter on the winding mountain road, which was steep, the terrain gradually rose, and the mountains undulated. There are green coffee trees all the way. this evergreen shrub has long oval leaves and bright red cherry-like beans. Follow the steep mountain road to coffee.
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