Flavor description of Yega Fischer coffee beans in Ethiopia by taste treatment
Utensils: hario V6001 transparent resin filter cup
Powder content: 16g
Water volume: 260g
Powder / water ratio: about 1:16
Amount of coffee liquid: 207g
Boiling water temperature: 92 ℃
Cooking time: 3m
Grinding degree: medium rough grinding (EKK scale 8.5N, Pegasus 610N scale 5.5N)
Coffee liquid concentration: 1.40%
Extraction rate: 18.1%
Methods: the amount of stuffy steam was 22-26g, steaming for 30-40s, the small flow in the front section was injected around the circle, the flow increased after 2min, and the 3min removed the filter cup.
PS: the water temperature of shallow baked beans should be properly increased (not more than 93 ℃), and the grinding scale should not be too fine.
