Talking about Coffee: the Teaching of making Coffee by hand

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The friend asked, "Patrick, I'd like to buy a coffee maker for the kitchen. What do you recommend?"

The author has not paid attention to household equipment for a long time. At that time, the coffee machine was used to brew coffee beans bought from Cambodia in exchange for a large number of supermarket prints. I still remember that the cup was bitter and astringent, but diluted like water. Whether it is served with flower milk, condensed milk or cream, it is not like the latte of a coffee shop. Yes, the author at that time did not even know the difference between espresso and espresso.

"you are used to drinking Starbucks latte. If you are full automaton, you have the following choices." There are many contacts with customers in the store, so if you know to introduce coffee, you need to start with what they are used to drinking. "just put in fresh beans and be aware of throwing away the coffee grounds every day. I can supply you with fresh beans, but you have to prepare yourself for the clouds and chocolate syrup. " As long as it is properly set, the quality of the automaton is actually good.

But it turns out that what she has a headache is the so-called "coffee machine" that attracts Hollywood movie stars to heat and add water to the concentrate. Under the erosion of ready-to-eat culture, some pupils do not know that lunch meat comes from pigs. At a time when the fact that "coffee comes from beans" is about to be forgotten by the public, not to mention the "expertise" that "beans come from fruit".

The coffee is not hot enough?

In the past six months, newly opened coffee shops have sprung up like bamboo shoots after a spring rain. The reasons include the fact that more and more baristas have passed international standards and the public's pursuit of taste. Take the temperature of latte as an example, even if it is bought from an international chain of coffee shops, the drink must be hot. But now there are more qualified baristas who know that when milk is heated to more than 70 degrees Celsius, the sweetness will drop. Instead, the chain store has become an alternative! I still remember that when Knockbox first opened, we often received complaints from guests that the coffee was not hot enough. It does take a long time and persistence to get rid of existing perceptions and bad habits.

The third wave advocates craftsmanship

Some seniors once said that the wave of high-quality products has made the industry and the public farther and farther away: in the past, coffee had to be bitter, but now it is advocated that coffee should be sweet and sour. The author believes that these two completely different flavors can coexist in both "boutique" and "commercial" markets. The former belongs to appreciation, while the latter is used to refresh. There has never been a better time for people who are interested in trying boutique coffee. And the starting point is at home.

The third wave advocates craftsmanship and the taste goes back to nature. Compared with colorful tin foil capsules, thousands of farms from all over the world are not easily bored. And the price of fresh coffee beans is cheaper than that of capsules, and the equipment needed is simpler. But the premise is to abandon that "fasting coffee" is bitter, instant, requires a "companion" such as sugar or milk, and a lot of Italian names.

In the next few articles, the author will share with readers how to make their own coffee at home.