The difference between siphon Coffee Competition style and hand-made Coffee
The siphon extraction rate is relatively low, which tends to the sour and sweet taste of the first stage, because the filtering material is not easy to block the macromolecules such as coffee oil, and...
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World Gafei
Apr 18, 2016 0 views
Quick Answer
The siphon extraction rate is relatively low, which tends to the sour and sweet taste of the first stage, because the filtering material is not easy to block the macromolecules such as coffee oil, and the taste feels thick, but the aftertaste is slightly lacking. Hand flushing can fully show the characteristics of coff...
The siphon extraction rate is relatively low, which tends to the sour and sweet taste of the front section, because the filtering material is not easy to block the macromolecules such as coffee oil, and the taste feels thick, but the aftertaste is slightly lacking.
On the other hand, hand brewing can fully show the characteristics of coffee, it can be sweet or sour, the taste can be more solid, the afterrhyme can be controlled better than siphon, and the flavor is rich and changeable, while siphon is relatively simple.
