The process of treating coffee with ethyl acetate is remembered
Nowadays, there is a system of coffee, and the ethyl acetate method is the best. The method is also to choose the best beans first, the color is smooth and the shape is whole, and the smell has a pure fragrance. This is the basis.

Then, put the beans in a special device and soak them in ethyl acetate. Ethyl acetate is as clear as dew, with a warm nature and a good dissolution of the aroma of coffee. When soaking, observe the color change and smell the air change, and wait for the beans to blend with the liquid phase, and the aroma is soaked.

Drain the soaked beans and place them in a ventilated place, so that the ethyl acetate will slowly evaporate. In the meantime, the breeze is light, like the hand of heaven, to help them condense and not disperse. When the liquid is full of fragrance, the quality of the beans has changed, and the color of the view is deep, like ink jade with light; the texture of the touch is warm and moist, not the past.

Then use the technique of baking to control its heat and timing. At first the fire is intense, the surface of the beans is suddenly hot, and the aroma gradually fades; then the warm fire is slow to roast, so that the fragrance is inherent and rich in layers. After baking, the aroma is overflowing, and when you smell it, you will be intoxicated, like the breeze in the mountains and forests, and like flowers blooming under the warm sun.

Grind it, the broken beans are minced, delicate as dust, and the aroma is sudden. Rinse it with boiling soup, the soup enters the end, and the mist rises, and the fragrance fills the room. Drink it, the taste is mellow, the fragrance flows between the teeth, the sweet rhyme is long, and the aftertaste is endless. This coffee made by ethyl acetate method is really the best taste in the world, and it is rare to get it.