Talking about Coffee: Philharmonic Coffee (part two)

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

"You are lucky to see me serious outside the dark room." To complement the photography enthusiast's experiment, colleagues keep hot water kettles, coffee cups and aeropress on the bar in the shop. If you are making coffee in the office, this equipment is enough. If you pay attention to one point, you can cooperate with quantitative tools such as electronic scales and thermometers to master the extraction process.

"After reading your article, I learned that coffee can be sloppy and persistent. Among them, the water solubility, water ratio and temperature of the compounds are very similar to those of the developed photos. I was impressed by your references to the order of flavor dissolution, the difference between steeping and hand brewing in layering, and your insights into cold coffee brewing. I thought of this experiment when I was mixing potions in the dark room one day. It is suitable to use Philharmonic Pressure." Photography is an art, but it is full of scientific theory; the so-called random photo and casually brewed cup of coffee, in fact, is a thousand years of practice, great skill.

Photographer's Coffee Experiment

"The first experiment is related to ice drops, so we don't need a hot water kettle." As he spoke, he measured 15 grams of coffee powder and poured in room-temperature water. "I'll soak it in aeropress with 150 cc of water, your usual coarseness. Then squeeze out a small cup every 5 minutes to taste. About 20 minutes later, the liquid tastes like regular coffee. It proves that coffee can be made with cold water, but it takes a little longer."

A guest who was present at the time said with disdain,"What's so strange about that? Dissolve the coffee powder in cold water and stir it a few times."

"Calm down. The best is yet to come." The photographer smiled and said,"Processed instant coffee, its water solubility is close to 100%, and extracted instant coffee is a different thing." Patrick, look, I have a book to listen to!" Then he repeated the steps of the experiment. The difference was that he only took a few milliliters of the sample for the first time since 20 minutes. Then every two minutes until you reach 40 minutes.

By the end of the second round, the bar had 10 shot glasses lined up neatly.

"Please taste it." He gave me half of each cup. "You didn't think aeropress could do that. Hand brewed coffee is like an hourglass. Once you start, you can't stop. A siphon pot supported by heat is even more impossible." In fact, smart cup can also achieve similar results, and do not have to often reverse. It's just that I didn't say it at the time.

Taste changes such as slow-motion replay

A photographer who uses his knowledge of darkroom printing to explore coffee flavor layers, the effect of different water solubility of compounds on passages, and the balance of acids and bitters and changes in taste. What's rare is that he doesn't follow people's advice, but designs a standard way for the public to participate. Breakthroughs in the coffee industry often depend on the inspiration and impact of non-professionals. Because they have no selfishness to compete for fame and profit, and no commercial concerns;"good drink" is their only goal.

After ten rounds of tasting the sample, I experienced subtle changes slowed down by the cold water soaking: sequential dissolution of acid and bitterness, accumulation of body, and over-extraction of the three dimensional flavors. The whole process was as clear as a replay in slow motion.

Interested friends may wish to try it at home.