1.Barley processing techniques and brewing techniques are in need of adequate adjustment in case of the application of high protein barley in beer brewing. Water temperature for barley steeping is controlled at 12～18 ℃ and steeping period for 38～48 hours with 43 %～45 % moistness;
5.An overextracted espresso exhibits either a white froth with large bubbles if the water was too hot or just a white spot in the center of the cup if the brewing time was too long.
