Santos

And lay the scud beans thinly in the oven, and set aside space for the heat and expansion of the coffee beans。

The oven is preheated to 100 degrees Celsius, is put into a coffee-bean grill, dehydrated for 15 minutes, and the beans are fragranced in the dehydration process, gradually turning to yellow brown. The oven temperature was changed to 150 degrees and baked for five minutes; the oven temperature was then increased to 190 degrees and baked for three minutes; after the fire-trigger phase, the coffee bean colour was rapidly darkened and reached an explosive date。

50 seconds after the blast, the coffee grill is removed, and half of the coffee beans is removed from the heat so as to preserve the fruit of the mountain. The other half quickly put back in the oven and continue to bake。

The other half of the coffee beans are baked for another 90 seconds, taken near the second blast, mixed with the first half of the beans and flatted to cool。

Coffee beans don't go to silver skin, grind to fine powder。

300 ml of hot water (2 cups) poured into the canteen. The kettle and its base must be dried so as not to explode during heating。

The rainbow canteen is rinsed to the core。

Light alcohol lamps。

Puts a kettle on the top of a rainbow and a kettle on the side, and the alcohol lamp heats the kettle。

When the water in the pot boils, it rises to the upper pot。

All boiling water rises to the top of the pot, the bubble becomes smaller, and 30 grams of mountain dosage is added to it, which is boiled for three minutes (when the bubble is boiled, the bar is used to lighten the powder into the water)。

Put out the alcohol lights。

As the temperature of the kettle decreases, coffee from the upper pot is automatically filtered into the lower pot。

Waiting for a pot of coffee to all filter into the pot。

I'll pour you some coffee. The fresh tastes of Yamado lemons and berries were preserved, and the smell of chocolate was strong。