The best secret of hand-brewing coffee is rotation and rotation.

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There are chain coffee shops and super fast-food coffee shops all over the street, but there are still people who specialize in slow workers who can make fine hand-brewed coffee. What's the best way to make coffee by hand? Talent said that the way of hand brewing and water temperature control should be correct, using a sharp-nosed pot, he recommends "rotation plus rotation" hand brewing coffee.

Wu Xiwen, head teacher of Landai Coffee and Tea, explains that taking 200cc's hand-made coffee as an example, three tablespoons of coffee are first prepared in a filter bag, heating the water to 95 degrees Celsius, and then turning a small fire. When flushing water, it flushes from the inside out, and in the process from the inside to the outside, it constantly revolves in a small circle clockwise, just like the earth rotates in a large circle, just like the earth revolves around the sun.

He said that after the first flush, there was a second flush at an interval of 10 seconds, but then it was changed from outside to inward, also in a circle in the way of rotation and rotation; after the second time, between the third, fourth and fifth times, there was an interval of 10 seconds each time, and they were all from the outside to the inside.

He stressed that after five brews, the temperature of the coffee is only about 60 degrees Celsius. It should be reheated to 80 to 85 degrees C, which is more fragrant and tastes better. If the weather is cold, the temperature can be increased.

He said that among hand-brewed coffee, the use of velvet filter bags is the best and has the strongest flavor, which is far better than the use of filter paper, filter cups and metal mesh. Of course, the best coffee to drink is siphon coffee, hand-brewed coffee is relatively mixed, lack of purity, and more insipid.

In addition, if the origin of coffee beans is the same, they also use the same way to make coffee or hand brew, but the result is not good. It may be that the baking process is not in place, or it may be that the coffee has been left stale for too long.

How should I taste the coffee? He suggests drinking clean water first and blocking the aroma with your hands; if you want to add sugar and milk, you should also drink a few mouthfuls of pure coffee to check the taste before adding sugar and milk. Good coffee is smooth, sweet, mellow, and the taste is deep and long-lasting, and the bitter taste is moderate, not too sour, not scorched and astringent, and no miscellaneous taste.

When it comes to tasting coffee, Wu Xiwen proposed five elements, including aroma, bitterness, acidity, sweetness and richness. Aroma is the taste of smell, because the roasting process through sucrose, chlorogenic acid, oil, protein caramelization, first taste the dry aroma of coffee beans ground into powder, and then taste the wet aroma of coffee dissolved in water, that is, smell the fragrance first, and then taste the fragrance through the esophagus and spread to the nose when drinking coffee.

He pointed out that the bitter and salty taste is the taste caused by coke and bitter powder phenolipid compounds in the baking process. In terms of acidity, shallow baking is relatively sour, but not too sour; if it is really too sour, the baking time is too short and undercooked. On the other hand, the sweet taste is the highest in baking, which of course has something to do with bean seeds.

As for the degree of richness, he says, it is the sense of stickiness, smoothness and fullness, which is the touch of the taste, which is related to the quality of coffee beans and the way they are made. If the roasting is too shallow, it is easy to have an astringent taste; if it is roasted too deep, it is easy to feel scorched and astringent.

He stressed that roasting of raw coffee beans includes shallow roasting, shallow roasting, medium roasting, medium and deep roasting, deep roasting and heavy roasting. The roasting degree of coffee beans determines the sour, bitter, full-bodied taste of coffee.