Description of flavor and aroma of 87 points in Ethiopian low Inharamoca-Swiss water treatment

Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Swiss water treatment: this is an indirect removal method by soaking the coffee beans in hot water, waiting for caffeine and other ingredients to dissolve into the hot water, extracting caffeine from the essence with activated carbon, and then introducing the non-caffeinated essence back to the previous coffee beans to reabsorb the lost ingredients.