Ethiopia/World Champion JackyLai Champion Selection/Guiji/Sun-dried/120g

World Champion JackyLai Champion Selection Series Ethiopian Sun-Dried Gucci Jacky Lai Maker Series Ethiopia Natural Guji Grind to reveal rich aromas of strawberry, blueberry, lychee and flowers. The flavor is dominated by strawberry, blueberry jam and Kyoho grapes, accompanied by peach, lychee and bergamot, and the aftertaste is delicate and elegant with the aroma of frangipani. The above information is provided by the manufacturer Single tasting: Method 1 Filter cup selection: 1-2 servings Coffee weight: 15g (medium grind) Total water volume: 215 grams STEP 1- Pre-soak in 30g water for 30 seconds STEP2-Circle with 90 grams of water (circle with a larger water column to make the coffee powder layer appear concave. Wait until the coffee liquid is almost completely flowing into the lower pot before the next step. Brewing) STEP3- Sprinkle 60g of water in a circle (sprinkle with a stable water column, not exceeding the coffee powder wall when pouring water for the second time), wait until the coffee liquid is almost completely poured into the lower pot, and then pour in Next time brewing. STEP4-Fill the center of the 35g water column with water (finished) Fine-tuning method: After tasting the coffee, if you feel it is too strong, you can adjust it by adding water, about 10ml each time. The brewing time of coffee varies depending on the roasting degree and the origin. The brewing time is between 1:45-2:15 as a reference. Tasting for two people (taking flower tea cups 130-140) as an example Coffee weight: 20g (medium grind) Total water volume: 280 grams STEP 1- Pre-soak in 30g water for 30 seconds STEP2-Circle with 150g of water (use a larger water column to make the coffee powder layer appear concave, and wait for When the coffee liquid is about to flow completely into the lower pot, the next brewing can be carried out) STEP3-Circle with 100 grams of water (circle with a stable water column, not exceeding the coffee powder wall when pouring water for the second time) Fine-tuning method: After tasting the coffee, if you feel it is too strong, you can adjust it by adding water, about 10ml each time. The brewing time of coffee varies depending on the roasting degree and the origin. The brewing time is between 1:45-2:15 as a reference. Share for 3 people Filter cup selection: 2-4 servings Coffee weight: 30g (medium coarse grinding) Total water volume: 450g STEP 1- Pre-soak in 50g water for 30 seconds STEP2- Use 200 grams of water to make a circle (use a larger water column to make the coffee powder layer appear concave, and wait for the coffee liquid to flow out completely. When the next pot is ready, brew the next pot) STEP3-Circle with 100 grams of water (circle with a stable water column, not exceeding the coffee powder wall when pouring water for the second time) STEP4-Circle with 100 grams of water (circle with a stable water column, not exceeding the coffee powder wall when pouring water for the second time) Fine-tuning method: After tasting the coffee, if you feel it is too strong, you can adjust it by adding water, about 10ml each time. The brewing time of coffee varies depending on the roasting degree and the origin. The brewing time between 2:00-2:45 is used as a reference. Tips for people-friendly accounts: Best flavor presentation time The coffee roasted by Minxianghao will gradually show its best flavor 10 days after roasting. The production date is on the back of the product packaging. Coffee grinds reveal flavor characteristics: Ghost Tooth Blade: Shows a round and sweet character. Flat Blade Plate: The aroma is unrestrained, the bright acidity is penetrating, and the sweetness is moderate. Hand-cranked c40: bold aroma, bright acidity, sweet and sour balance Hand-cranked 1z: Steady aroma, medium acidity, moderate sweetness