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The fun of hand-brewed coffee lies in exploring the flavor characteristics of different beans. Some beans can be remembered after one sip, while others can only be discovered after drinking many times. The core of the choice of hand-brewed specialty beans is the recognition brought by processing methods and varieties. Beans with high recognition will have a memorable point in every cup. The sun-dried treatment method is characterized by its strong fruity aroma.
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For more knowledge about specialty coffee, please pay attention to: Frontsteet Coffee (Frontsteet Coffee) Usually when making hand-brewed coffee, we will steam it first, especially in the brewing method of filter coffee, so is it still necessary to steam in immersion extraction coffee?
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Black coffee and milk coffee have different requirements for beans. Black coffee requires the aroma and sweetness to be independent, while milk coffee requires the coffee liquid to have sufficient concentration and body, and to still retain a clear flavor after adding milk. It will be easier to choose the right one by first determining whether milk is added to the cup, and then deciding on the style of beans. deep
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Putting the same bean into different utensils will cause obvious changes in performance. Hand brewing pays more attention to aroma and clarity, Italian machine emphasizes concentration and sweetness, and Moka pot needs to take into account pressure, firepower and powder layer. The bean selection cannot be separated from the instrument, and the parameters must be adjusted accordingly according to the roasting level of the beans. Italian extraction focuses on powder quantity and grinding
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The flavor of a cup of coffee is not only sour or bitter, but also includes aroma, sweetness, body, mouth feel and finish. When choosing beans, first determine whether you want floral and fruity aromas, nutty cocoa, or a balance between the two, and then correspond to the production area, processing method and roasting level. Moka pot is a steam pressure extraction device
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First, let’s talk about the ear-mounted coffee pod. Simply put, the ear-mounted coffee pod is a super simple version of hand-brewed coffee. The structure is a coffee filter bag with "ears" containing a certain amount of pre-ground coffee powder, so it is also called filter bag coffee or bag coffee. No need to grind coffee powder and prepare filter paper for hand-brewed coffee
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In daily life, you may hear SOE latte, SOE American style. In fact, it uses single-origin coffee to make espresso as the base, and then mixes it with milk to make a latte or adds water to make an American style. This is a separate name to distinguish it from traditional blended coffee. It comes from single
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When you first start buying beans, you don’t have to go for a lot of flavor at once. A more practical approach is to first select a bean with a clear flavor profile and high compatibility with brewing methods, fix the amount of powder, grinding and water temperature, and then observe the changes in entrance, sweetness and finish. This way you can establish your own taste reference. Moka pot is steam pressure
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Beans have different appearances at different roasting levels: light roasting retains floral and fruity aromas and bright acidity, medium roasting reveals sweetness and balance, and dark roasting precipitates nuts, cocoa and thick taste. The extraction rhythm is also adjusted according to the roasting degree, and the selection criterion is the match with the drinking method. The Moka pot is a steam pressure appliance. The key to filling the powder is filling it.
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Front Street Mandheling comes from the Indonesian island of Sumatra. It mainly uses the wet planing method and has its own flavors such as spices, herbs, and sandalwood. It is especially suitable for medium-to-dark roasting and will exhibit low-acid and mellow taste characteristics such as rich caramel, dark chocolate, roasted hazelnuts, and maple syrup. Therefore, it is very suitable for people with heavy tastes and can be used for making handcrafts.
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When choosing coffee beans, you can first put the daily drinking scene in front of you: a cup of black coffee in the morning, or milk coffee with breakfast; whether to drink it slowly by hand, or to use a machine to quickly make a cup. Depending on the scene, the appropriate roasting degree, flavor thickness and brewing method will also change. Dark roasting brings flavors closer to cocoa, nuts,
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The flavor of a cup of coffee is not only sour or bitter, but also includes aroma, sweetness, body, mouth feel and finish. When choosing beans, first determine whether you want floral and fruity aromas, nutty cocoa, or a balance between the two, and then correspond to the production area, processing method and roasting level. Moka pot is a steam pressure extraction device
Read more →
The drinking scene is a prerequisite for bean selection: Should I start the day with black coffee, or with milk coffee? Do you drink it slowly by hand, or does it come out immediately from the machine? As the scene changes, so do the appropriate roasting levels, flavor thickness, and brewing methods. The focus of Italian style lies in the balance of powder quantity, grinding degree, liquid weight and time. Bean blend
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Putting the same bean into different utensils will cause obvious changes in performance. Hand brewing pays more attention to aroma and clarity, Italian machine emphasizes concentration and sweetness, and Moka pot needs to take into account pressure, firepower and powder layer. The bean selection cannot be separated from the instrument, and the parameters must be adjusted accordingly according to the roasting level of the beans. Moka pot is a steam pressure extraction
Read more →
Question: Can you recommend a medium or dark roasted bean that is as acid-free as possible? The degree of roasting of coffee determines the direction of sourness and bitterness, and also affects the presentation of the overall flavor. There is a term in coffee roasting called "first crack". When the coffee beans absorb heat to a certain extent and can no longer store energy, they burst.
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The darker the coffee is roasted, the more acid in the coffee will be destroyed and replaced by more caramel, smoky, and bitter flavors. Correspondingly, the coffee will taste more mellow and thick, and Mandheling is one of the most famous representatives. Dark roasted Mandheling coffee not only contains unique spices, herbs,
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The degree of roasting changes the flavor focus and extraction rhythm of the coffee beans. Light roasting usually retains more floral and fruity aromas and bright acidity, medium roasting tends to present sweetness and balance, and dark roasting tends to favor nuts, cocoa and thick taste. There is no distinction between them, the key is whether they match your drinking style. Dark roasting will bring the flavor towards cocoa,
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The coffee produced by the Moka pot has high concentration and concentrated aroma, and often has an obvious roasting feeling in the mouth. When choosing beans, you don’t need to chase complicated production areas first. First, think about when you will drink this pot of coffee: drink it directly in the morning, add milk at breakfast, or drink it slowly in the afternoon with ice. Once the scene is determined, flavor selection becomes much easier.
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Black coffee and milk coffee have different requirements for beans. Black coffee requires the aroma and sweetness to be independent, while milk coffee requires the coffee liquid to have sufficient concentration and body, and to still retain a clear flavor after adding milk. It will be easier to choose the right one by first determining whether milk is added to the cup, and then deciding on the style of beans. Mount
Read more →
The degree of roasting is the adjustment knob for the focus of flavor: light roasting favors floral and fruity aromas and bright acidity, medium roasting favors sweetness and balance, dark roasting favors nuts, cocoa and thick taste, and the extraction rhythm changes simultaneously. Don’t talk about high or low, just talk about matching your own drinking method. Use a Moka pot to brew coffee, just fill the filter bowl with the powder layer, no need to apply pressure
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