Flavor description of Yega Fischer coffee beans in Ethiopia by taste treatment
Flavor description of Yega Fischer coffee beans in Ethiopia by taste treatment
Utensils: hario V6001 transparent resin filter cup
Powder content: 16g
Water volume: 260g
Powder / water ratio: about 1:16
Amount of coffee liquid: 207g
Boiling water temperature: 92 ℃
Cooking time: 3m
Grinding degree: medium rough grinding (EKK scale 8.5N, Pegasus 610N scale 5.5N)
Coffee liquid concentration: 1.40%
Extraction rate: 18.1%
Methods: the amount of stuffy steam was 22-26g, steaming for 30-40s, the small flow in the front section was injected around the circle, the flow increased after 2min, and the 3min removed the filter cup.
PS: the water temperature of shallow baked beans should be properly increased (not more than 93 ℃), and the grinding scale should not be too fine.
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A brief introduction to the producing area of Grinding scale varieties of Brazilian Yellow bourbon Coffee
In the face of this yellow wind, I also joined in the fun, so I got some raw beans from Guangzhou Coffee Salon to try something fresh. On the last night of the National Day holiday, the long-awaited yellow wind finally arrived in Beijing into early autumn. Sooner or later, the coolness could be felt. At the same time, a yellow wind from Brazil was also silent.
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Flavor Description of Nicaragua Coffee Growing Environment Treatments Variety Region Grinding Scale
Nicaragua Coffee Flavor Description Growing Environment Treatment Variety Growing Area Grinding Scale Coffee production can be severely affected. The coffee industry in Nicaragua is no exception. The revolution of 1979 forced coffee growers to flee to Miami. There followed a period of uncertainty as the government considered whether to redistribute land (which included many plantations), which led to coffee supply.
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