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Filter cup: hario V60; grindability: 5R (Chinese standard No. 20 sieve pass rate 58%); powder-water ratio: close to 1: 15; three-stage extraction.
Steam with 30 grams of water for 30 seconds, slowly inject water around the center to 125 grams for segments, and wait for the drop of water level to reveal the powder bed, continue the small water flow slowly to the end of 225 grams of water injection, and the extraction time is 2 minutes.
Flavor description: it smells with a hint of fermented wine, with obvious raisin flavor in the mouth, nuts, peanuts and black tea when the temperature is high, and sour notes of tropical fruits, sweet oranges and sucrose finish when the temperature drops slightly.
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