The technique of making Coffee the method of extracting Rosa Coffee by Philharmonic pressure

Powder content: 15g

Extraction amount: 160cc

Soaking time: 30 seconds

Water temperature: 85 degrees

Palate: the effect is very good, bright and balanced, the aroma has a strong sense of space, displayed layer upon layer, floral aroma, peppermint sweet and fruit acid have not been lost at all. Here, my personal favorite extraction method for this bean is hand flushing and Philharmonic pressure, followed by pressure, siphon row last, because the latter aroma and complexity is too tight, did not give full play to the advantages and characteristics of beans. Of course, taste preferences like you like scrambled eggs and I like boiled eggs vary from person to person, can not be imposed on others, personal taste is only for your reference.

I am very satisfied with the new king of this boutique coffee. As for what kind of feeling it can bring you, you can only know by drinking it.