How many of your "superstitious" baristas about making coffee?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

There are also many superstitions or common sense in the coffee industry. Coffee is still a new science, and we look forward to it, but we won't let it develop.

If you finally want to produce high-quality goods, you can't listen to others all the time. The only way is to try it yourself. I'm sure a lot of sarcasm will be heard in the process of trying. Although I study it more carefully than the average barista, I suggest you try it yourself before using my method.

Over the past few years, I have tried to rethink what I have taught about coffee. It took me a lot of time to realize that the generally accepted rules were not accurate. Through Barista Hustle I tried to share and overturn some superstitions, some of which may have been controversial and some may have been accepted.

Here is a list of coffee superstitions, some of which have recently been considered by many to be good news (including myself).

Press the powder with a force of 30 pounds (or whatever you learn)

Keep the handle temperature stable.

Immediately after pressing the powder, connect the handle to the water pump, otherwise the aroma of the coffee will be emitted soon.

Turning the powder hammer will make the coffee surface smoother.

If there is a tiger pattern on crema, it is a sign of good extraction.

All espresso uses a pressure of 9 Pa.

Cold cups will affect the taste of espresso.

Remove the coffee cup when the coffee liquid turns golden (my favorite is to remove the coffee cup before turning off the pump to avoid further extraction).

Stirring when making coffee by hand can cause excessive extraction.

Do not rinse the water on the edge of the filter paper, or it will flow into the cup through the filter paper.

Don't break the crema.

The pressed powder should be dry and round.

Boiling water will give off the flavor of the coffee.

Keep it dry after cleaning the coffee machine.

Blended coffee has a better flavor than single coffee (or vice versa).

Threaded, arc bottomed, or c-curve textured powders are better than flat bottomed ones.

The grinding scale should be adjusted before the cafe is open.

When you read this, you might think, "Oh, my God, that's stupid." I can't trust anyone, even if he was once thought to be right. How I keep pace with the times. " In fact, this is normal, but we did not think of it. The purpose of this article is not to celebrate the progress made so far, but to celebrate the great progress to be made.

I want you to think about the existing rules, some of which seem to me to be wrong, but what most people insist on.

Will you laugh at these rules in a year or five years? Why do you think this is right now? Is it based on hard evidence or did you hear about it from a latte colleague a few years ago? Please think carefully about every rule. Will they be included in this list soon? Why not? At worst, you may leave your current position because you are eager for answers!

Use only freshly ground coffee.

Do not use coffee beans that have been roasted for less than a day.

Espresso is made from coffee beans that have been roasted for at least five days.

Coffee beans baked in large quantities are not as good as beans roasted in small quantities.

Use only raw coffee beans within 12 months after harvest.

Ristrettos tastes bad.

Espresso extraction time must be between 25-35 seconds.

The coffee made by the automatic coffee machine is not as good as that made by the barista.

Naturally dried coffee beans are not clean.

Robusta has a bad flavor.

Starbucks coffee tastes bad.

The flavor of lightly roasted coffee beans is purer.

The extraction temperature of espresso must be accurate to 0.1C.

Roasted coffee beans need to release carbon dioxide before extraction.

Coffee at high altitude tastes better.