COFFEE & SUGAR

Cup Preparation Tools
Coffee cup measuring bowl, grinder, electronic scale, cup measuring spoon, thermometer, timer, and paper towel.
Weighing coffee beans
According to the SCAA cup measurement standard, the ratio of powder to water is 1: 18.18, which meets the requirements of the golden cup. That is, if you want to measure 150ml, use 8.25g powder, if you want 200ml, use 11g powder.
At this point, it will be slightly lighter than most people are used to, but in this case, it is easier to distinguish the details of coffee flavor.
Ground coffee beans
Grinding degree: Slightly thicker than brewing by drip filtration. According to SCAA standards, 70% -75% of the particles can pass through the US standard size 20 mesh pore diameter 0.85mm. The domestic sieve is closer to the size of 24 mesh pores 0.8mm diameter.
If you say this is too complicated! "
For rigorous testing, each coffee bean is ground out before grinding to remove the residual smell of the previous coffee bean left in the grinder.
According to the SCAA cup measurement standard, five cups are required for each sampled bean to test the flavor consistency of each sample. (The same coffee bean is shown above) This is for the case of batch purchasing raw beans. It is necessary to evaluate the uniformity of this batch of raw beans.
Usually, at home, when measuring different coffee beans, you don't need to put five beans in the same bean, one coffee bean, and one cup measuring cup.
Smell dry
Within 15 minutes after grinding the coffee beans, perform the step of smelling dry incense, bring your face closer, fully turn on your own scent radar, and evaluate the dry aroma.
Prepare water
Water temperature is 93 ° C
Water injection
After the kettle mouth is close to the center point of the measuring bowl of the cup, start to slowly inject water, then slowly increase the water flow, increase the water injection height, and move the water injection point to the position of the bowl wall at two o'clock, so that the coffee powder follows the injected water flow. Rotate inside the cup measuring bowl, so that each coffee powder is wet with water.
When the liquid level rises to the mouth of the cup, reduce the water flow, lower the injection point, and move the injection point back to the center.
Break the scent and smell the wet fragrance
After filling with water, let the coffee powder soak in the cup for at least 3 minutes, but not longer than 5 minutes, and then break the ground. Put half of the cup measuring spoon into the liquid surface, push the ground coffee 2 times from the inside to the outside, rotate it once, and smell the wet fragrance.
Residue ➙ Pour dross ➙ Wash spoon ➙ Drain
Tips for slag removal: The two cup measuring spoons are horizontally open with the backs of the spoons facing outward. Insert the liquid level from the top of the cup measuring bowl to ensure that half of the cup measuring spoon is immersed in the liquid surface. Then slowly close from the outside to the inside and Remove the coffee grounds gently.
If there is still some foam on the liquid surface after removing the residue, you can stick the back of the cup measuring spoon into the liquid surface and push the foam from the middle to the edge of the bowl wall.
Pin
Remove the coffee with a cup measuring spoon, suck the coffee inlet, let the coffee atomize in the mouth, feel the coffee liquid in the mouth. Record your feelings on the cup measuring meter.