The technique of brewing coffee the method of extracting Rosa Coffee by hand

Powder quantity 30g

The water temperature is 85 degrees.

Extraction amount: 300cc

Grinding tool: big flying eagle (ghost tooth cutter head)

Grinding scale: 3.5 (the same brand type of bean mill may not be the same, the scale is for reference only)

Tool genre: V60 tapered ceramic filter cup, unbleached filter paper, long mouth and thin mouth hand punching pot with thermometer

Taste: probably because of Ethiopian beans, just a little bit of Yega Xuefei feeling, but suddenly there is a strong fruit acid, and then a large number of aromas such as flower aroma, spice, cinnamon, peppermint and other aromas emerge and rush into the nasal cavity, the tension of the aroma is very strong and vigorous, the rhythm is far-reaching, the taste is layered, and the aftertaste is endless. Maybe I use too many rhetorical words, but it is true. I was a little picky when I drank fine coffee such as Blue Mountain, Kona, civet and so on. I complained to my friends at this time last year. I haven't had any beans that I feel amazing for a long time, and this cup of summer is enough to move a coffee glutton.