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Recommended for brewing: V60 hand flushing
Technique: 15g powder, BG 5R (China 20 screen pass rate? ), V60 filter cup, 89-90 degrees water temperature, 25g water injection for the first time, steaming for 30s, water cut off to 125g water, waiting for powder bed water to go down to half and then water injection, slow water injection until 225g water, 5 grams at the end, water-powder ratio 1:15, extraction time about 2:00 (calculated after stewing)
Flavor: well-balanced, dark chocolate, nuts, red berries, complex wild flavor, long-lasting sweetness of caramel
The Yemeni mocha coffee has a long history. The mocha coffee derived from the mocha coffee is very popular with chocolate sauce, chocolate powder and concentrated mixture.
Related recommendation: description of Yemeni coffee flavor and taste characteristics is Yemeni mocha coffee good?
