Flavor description of Papua New Guinea Coffee introduction to the Regional treatment of varieties produced by Grinding scale
The baking effect at the beginning of the second explosion is very good, and most of the beans are stretched out and very full. Drink immediately after baking, although it is not the best drinking time, but the taste is still relatively clean, with only a light miscellaneous smell, which may be caused by the gas not released from the freshly baked beans. But the overall sense of balance is better, after the taste is smooth, the rhyme is long-lasting.
Rich sour aroma, a hint of jasmine, smooth taste, coffee in the mouth appears to be very clean, no extra taste, after the coffee is swallowed, the aftertaste is very long. "hand-made condition:"
Hario v60 01
Bleached filter paper
22 grams of sigri coffee beans
Solis 166is the thickest
Brewing water Robust spring water
Temperature of brewing water 82
Coffee extraction amount 220ml (discarded front, back, middle)
Rich sour aroma, a hint of jasmine, smooth taste, coffee in the mouth appears to be very clean, no extra taste, after the coffee is swallowed, the aftertaste is very long.
