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Voca 咖啡笔记 #8 - 手冲水温 太多因素会影响杯中滋味，只能分而析之，化整为零，逐个击破。今次，就只跟水温较劲儿。 手冲咖啡手法太多种，不同的大师都可能会告诉你不同，甚至相悖的信息；有人说越高越好，有人说197度，有人说只要186度。哪个是黄金标准呢？但其实，不同的冲泡手法，可能会需要不同的水温来达到最佳冲泡。而咖啡豆的烘焙度，和磨豆机研磨的均匀度，都可能影响水温的选择。 … read more

Voca Coffee Notes - Geisha - 3 As mentioned in previous blogs: not all Geisha taste equally. Almost all coffee regions started to plant Geisha and they are sold at dazzling prices. How to pick th … read more

Voca Coffee Notes - Geisha - 2 Sipping another cup of Esmeralda, let’s continue the journey of Geisha. Is Geisha So Good? The answer is: YES absolutely. Geisha is labeled with astonishing f … read more

Voca Coffee Notes - Geisha - 1 Right at the moment, I am sipping a cup of Geisha from the legendary Panama farm: Hacienda La Esmeralda, and writing this blog about Geisha coffee. As the … read more