The Coffee-making Technology talking about the conclusion of making Coffee

I don't know if it's Yega. Or the effect of the black pearl.

I was going to lie in bed and start frying.

But over and over again. I can't sleep.

Since it has been turned over and over.

So just write the hand coffee over and over again.

In terms of brewed coffee.

In addition to the taste extraction after the first period of steaming.

The level of water affects the strength of incense and the weakening of mellowness.

The size, height, speed of the current

It is a very important relationship.

The strength, speed, and height of the current

It will make the coffee powder turn over in the cooker. The taste will go up.

The small, low, slow flow of water

It will reduce the overturning force of coffee powder in the cooker. The taste will sink.

If you can understand the sour, sweet, bitter, sweet and sweet of coffee

The point of time to be picked up in the process of soaking.

Using the overturning of coffee powder

You can control the taste of the whole coffee.

First sour then sweet, first sweet then sour, sour and then sweet

Or.

Bitter first, then sweet, then bitter, and sweet in the midst of bitterness.

It's still.

First sweet and sour, then bitter, then sour and then sweet.

Do what you want. Miraculously.

The most important. The highest state.

Sweet and sour, sweet and bitter. The five flavors are mixed.

...

Of course.

It also depends on the nature of the beans.

Raw beans. The one who harms again. Also use the method.

Unless. Magic.

.

Continue. Turn it over and over again.