Which process is the most important to make coffee?

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If you want to make a cup of coffee, the process is the most important. What is the process? The process includes a series of standard steps that we need to follow when making coffee. Does that mean that after all the steps are done, we can make good coffee? Unfortunately, the truth is not that simple. Why only a very small number of people can really make high-quality coffee? What mistakes do ordinary people make when making coffee? Don't worry, let's figure out exactly what the so-called "process" means.

You might say, isn't that the basic step in making coffee? And I know! Using freshly roasted, high-quality whole coffee, using the correct gouache ratio and grinding parameters according to different brewing methods, grinding with a high-quality, adjustable parameter gear grinder, and using TDS standard water, you can make a good coffee!

In fact, the reason why we can't make expert-level high-quality coffee is that we inadvertently made a few mistakes in the above basic steps.

About raw beans: nowadays, most bakers will cup test and score raw beans in order to maximize the quality of raw beans.

About baking: I often say that the higher the quality of raw beans, the more difficult it is to bake and the higher the level of bakers.

So, what exactly does the baker's level mean? Is it their experience and concentration? Or a gift?

I think the above three points are all the characteristics of a baker. In my opinion, if you want to focus on something, you must first love it. If you don't love something and can't enjoy the whole process, it will be difficult for you to concentrate and take it to the extreme. But then focus and experience do not guarantee that you will be able to bake the highest level of coffee. I don't think bakers can reach the expert level without some special potential, talent and skills.

This is the first link that is most error-prone. What is the talent of the baker you have chosen? How long have they been practicing baking? Where do they bake beans from? How many years have they been engaged in baking? If you don't know the above, how can you make sure that the coffee they bake is of high quality?

Well, I'm not going to discuss this. After all, it's out of our control. Let's assume for a moment that the roasting of coffee is perfect.

Then there is the gouache ratio. The easiest way to make no mistakes is to follow the Fine Coffee Association (SCA) or "Gold Cup" brewing standards.

With regard to grinding parameters, once you have determined your own taste preference, you can always use the same parameters in the future.

This is especially true of water quality, as long as you follow the advice of experts.

The only thing that needs some skills and training is brewing.

If it's really so simple, then why can't we make good coffee?

There may be something wrong with your method, or it may be that you have no intention at all.

You might say, I'm very careful. I tested TDS with a refractometer, measured the powder with an electronic scale, and measured the temperature with a thermometer.

But I want to say that numbers alone can never make good coffee.

Making high-quality coffee requires you to control every step of the process and be able to make appropriate adjustments according to the taste of the coffee.

This sentence sounds simple, but it is actually very difficult to achieve. But I believe that as long as you pay enough attention to every detail of the process, you can also make really good coffee!