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Ghi danh : 24/09/2019
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Đến từ : Quảng Trị
Pour-over Coffee (Drip Coffee) is a simple and easy method of brewing coffee. But it still helps brew the coffee that we have a suitable taste for mouthfeel: strong, light, bitter, rich, balance, etc. The flavor depends on Barista's skill. For Vietnam, coffee lovers often use the filter as a procedure to practice coffee beliefs. Westerners prefer to Pour over for its flexibility and speed.
>> See More: V60 end Pour over
Pour over is usually done manually, without the need for machines except for grinding and measuring coffee. Therefore, this method is also known as "Hand Brewing" or "Manual Brewing". Dating back to the 1900s, this classic way of brewing is revived in a modern, youthful and trendy manner within the third wave of coffee.
With three basic elements, you will master the Pour-Over method to draw pictures by flavor:
- Brewing equipment
- Coffee
- Water pouring technique
Each brewing device goes with a different method. For Pour-Over, this is a flexible method for people to satisfy coffee thirst. Kalita Wave, Chemex, and Hario V60 are the magic wands in the “Pour-Over kit”, helping your spell turn into a cup of coffee in the blink of an eye.
Coffee is roasted light or medium-fine, depending on the tool selected. The roasting profile is very important to keep in mind, in order to create the most intense, proper flavored coffee. With V60, ground coffee powder is moderately grounded at Medium-Fine level, while with Chemex it is rougher.
And the last important thing is the technique of pouring water. Is pouring water a clearly defined technique written on a book? Do you still pour water every day? But like a picture. Along with paintbrush and color, there are classic masterpieces and there are only paintings for childhood memories from those things. The pouring technique comes from the experience, talent, and understanding of the Barista. The temperature of the water is stable at about 93°C. Rinsing helps to not only remove the papery taste but also heat the V60 and the server. The endpoint should be precisely decided to ensure a balanced flavor for the cup.
And now you have a masterpiece from the flavor.
>> https:/43factory.coffee/en/pour-over-hand-brewing-gives-a-masterpiece-drawn-from-flavor.html
>> See More: V60 end Pour over
Pour over is usually done manually, without the need for machines except for grinding and measuring coffee. Therefore, this method is also known as "Hand Brewing" or "Manual Brewing". Dating back to the 1900s, this classic way of brewing is revived in a modern, youthful and trendy manner within the third wave of coffee.
With three basic elements, you will master the Pour-Over method to draw pictures by flavor:
- Brewing equipment
- Coffee
- Water pouring technique
Each brewing device goes with a different method. For Pour-Over, this is a flexible method for people to satisfy coffee thirst. Kalita Wave, Chemex, and Hario V60 are the magic wands in the “Pour-Over kit”, helping your spell turn into a cup of coffee in the blink of an eye.
Coffee is roasted light or medium-fine, depending on the tool selected. The roasting profile is very important to keep in mind, in order to create the most intense, proper flavored coffee. With V60, ground coffee powder is moderately grounded at Medium-Fine level, while with Chemex it is rougher.
And the last important thing is the technique of pouring water. Is pouring water a clearly defined technique written on a book? Do you still pour water every day? But like a picture. Along with paintbrush and color, there are classic masterpieces and there are only paintings for childhood memories from those things. The pouring technique comes from the experience, talent, and understanding of the Barista. The temperature of the water is stable at about 93°C. Rinsing helps to not only remove the papery taste but also heat the V60 and the server. The endpoint should be precisely decided to ensure a balanced flavor for the cup.
And now you have a masterpiece from the flavor.
>> https:/43factory.coffee/en/pour-over-hand-brewing-gives-a-masterpiece-drawn-from-flavor.html
