Brazilian coffee is best brewed for many times

1. Cool the water boiled in a stainless steel kettle to about 80 degrees, pour the coffee powder into the direct heat kettle and add 1000 ml of 80 degrees of water.

2. Put the direct heating pot on the low-power electric stove (500W) and heat it, and the power will be cut off when the water is just bubbling for about 5 minutes, and the residual temperature of the electric stove will continue to be heated.

3. When the coffee in the pot cools to about 85 degrees, the coffee grounds have settled at the bottom of the pot.

4. Add an appropriate amount of white sugar and milk to the cup according to personal taste, and then pour in coffee. I like the original coffee, so I don't add it, I like the aroma of the bitter coffee aftertaste.

If you don't want to drink coffee as a precarious affair.

1. The water temperature for brewing coffee is generally between 85 and 92.

2. Don't boil the coffee, the boiling water will make the coffee bitter, and the temperature of the water should be lower than 96 degrees Celsius. It is better not to reheat the coffee and lack of coffee. When brewing, care should be taken to cook only the amount needed each time, and it is best to drink it when it is freshly cooked.

The best temperature for coffee is 85 degrees Celsius.

Let's take a look at the drinking of milk coffee first:

The water temperature for extracting espresso is 92°C-93°C

However, the espressa concentrate is only 30-60ml, and after extraction, 300ml of milk is frothed and injected, so it is more important to look at the temperature of the milk.

The temperature at which milk foaming is generally made is about 55°C-65°C, and the steam pump is inserted into the milk to froth until this temperature should be stopped. Milk has the highest sweetness in this temperature range, and if it exceeds this temperature, the protein in the milk will be destroyed, and the sweetness will be reduced, and it will not be able to perform good latte art.

A cup of latte that is in place, the shape is just the right temperature to drink directly after it is made. At this time, after the milk foam is poured and dried, the temperature is about 50°C-55°C.

Then let's look at single origin coffee:

When we pour coffee by hand, the general water temperature is about: 88°C-92°C. During the brewing process, the water temperature will continue to drop, especially in the low room temperature in winter, and the final product is generally around 65°C.

If you use a siphon pot to make coffee, the coffee will be heated back to the bottom pot after extraction, so the siphon pot may be over 80°C.

In 1748, coffee was introduced to Cuba by Dominica, and coffee has been cultivated in Cuba ever since. The fertile land, humid climate and abundant rainfall in Cuba are a natural treasure for coffee cultivation. The suitable natural conditions provide a favorable natural environment for the growth of coffee trees, and coffee is well cultivated and developed here.

In Cuba, the cultivation of coffee is managed by the state. The best coffee-growing region in Cuba is located in the mountainous region. In addition to growing coffee, this area is also known as Crystal Mountain because it is also produced with precious minerals such as quartz and crystal.

Currently, Crystal Mountain Coffee is synonymous with top-quality Cuban coffee.

In Cuba, the vast majority of coffee beans are harvested by hand. During the ripening period of coffee beans, they are picked about once every half month. During or after the harvest, coffee such as pants beans are sorted and those that are not ripe and bad are removed to ensure the quality of the coffee.

Cubans usually process coffee beans in two ways – tan-dried and washed. The solarization method is the simplest, cheapest, and most traditional method of processing coffee, which is to allow the cherries to dry in the sun, but not to ferment. Generally, the drying time is about four weeks.

Cuba is like a crocodile crouching in the Caribbean Sea, her tail just reaching the Tropic of Capricorn. Cubans have always been known for their enthusiasm and unrestrainedness, but they are also very sincere and stubborn. The same is true for the coffee they produce, and they have always adhered to the Arabic standard of coffee washing, and they have always been in the same way as they make it, and they have always controlled the roasting process very much, not only to have a very delicious and rich and smooth original flavor of the coffee, but also to keep the beans from over-roasting.

There are many large farms in Brazil, operating endless coffee plantations, they use machines to harvest, and they use machines to dry, and the automation is very efficient, as if coffee is a general agricultural material, completely discarding the flavor. As a result, many select coffee companies simply don't sell Brazilian beans so as not to devalue themselves. In the selection of coffee shops, there is still the occasional Brazilian "Santos", but it is "Bourbon Santos" instead of the low-priced "Flat Bean Santos".

Santos is a descendant of the Bourbon race, hence the name given to the port of Santos export. In the first three or four years of fruiting, this coffee tree produces small, curved beans with a great flavor that has become "Bourbon Santos". After that, the beans become larger, flattened in shape, and no longer curved, becoming "Flat Bean Santos", and the flavor is not as good as before.

In Taiwan, Brazilian coffee can be seen everywhere, but most of them are flat beans Santos, in fact, there are still high-quality coffee beans throughout Brazil, which will be sold to the market under their own names, and are no longer commonly referred to as "Brazilian coffee". Some farms still retain the old bourbon variety, and the green beans have small grains that are clearly curved, and the ** line is red silk, which is nicknamed "red center". Bourbon beans have a full-bodied, rich and aromatic flavor that is like drinking old wine, and it is well worth trying.