The technique of making Coffee the method of making Rosa Coffee by pressing the Pot

Powder content: 30g

Extraction amount: 350cc

Soaking time: 1 minute

Water temperature: 88 degrees

By the way, Bird's French pressure kettle looks like a Japanese hario, but Bird pioneered the modification of the core filter screen.

Using Swiss gold modified (most coffee players know that Swiss gold is a very good filter) it seems a pity to cut good Swiss gold into a filter, but the taste can be greatly improved as a player why not do it! The silver pot next to it belongs to the British old Sheffield and was bought by the British grocery store. It should also have a history of more than a hundred years. I would like to introduce it by the way if you think it is very beautiful.

Take a look at the modified filter net bar which is golden.

Taste: I have always thought that French pressure is more suitable for beans with rich taste and low style, such as Mantenin, because in most cases, the taste will be a little "boring".

But brewing rose summer got quite bright acidity, the whole acidity is very high, there is no low feeling, but there is a strong sweetness, the aftertaste is very long with strong cocoa aroma, which is not a small surprise. There is still a lack of tension in the aroma, but strong enough is a unique style.