Magical craftsmen of boutique coffee and water delve into coffee water

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

A cup of coffee may only be 1% of the flavor extracted from the coffee beans when brewing, and 99% is actually water! Therefore, in recent years, more and more baristas have focused on the water in which coffee is brewed; in fact, the British monograph Water for Coffee has long explained the impact of water on coffee from a scientific perspective.

Morning, noon and evening coffee beans vary

Hikaru Ono is a barista at Sheung Wan Brew Bros. He opened his shop four years ago and won a class of customers with the taste of coffee. Only select Melbourne's famous Market Lane coffee beans, washed, light to medium roast, to highlight the acidity, fruit and regional flavor of coffee; today's coffee, tomorrow's delivery, weekly air arrival. "The first key to coffee beans is freshness. You can't compromise." Brewing coffee is never fake, coffee machine location is a restricted area of the shop, no one can cross the thunder pool half step; which tube when many people have to wait more than ten minutes. More than that, every morning, noon and evening, Ono will drink a cup of coffee first to understand the changes in coffee beans. "Each batch of beans has some slight differences, and even temperature and humidity have an impact on coffee beans. A barista is a profession and a respect for the customer."

It is interesting that although Ono has some experience, but recently frequently participate in competitions, who is fighting for? In fact, in recent years, the fine coffee market in Hong Kong has been booming. Coffee competitions have been held from time to time, and even some coffee shops will sell award-winning coffee or baristas to attract customers. Is this a kind of vanity? Ono smiled sheepishly and said,"If you win, the coffee won't increase." Then he added,"It's a kind of learning and progress." Old fashioned, but also an indisputable fact.

Good water has no equation.

In the world of specialty coffee, there are many variables and variations. Coffee beans from different regions, different methods of extracting beans, different roasting depths, etc., as well as grinding and brewing equipment and methods, make fine coffee full of possibilities and fun; only when most people focus on coffee beans, Ono thinks of water. "A cup of coffee, maybe only 1% is the flavor extracted from the coffee beans when brewing, 99% is actually water!" Water is thought to be colorless and odorless, but it is actually hard and soft, and it also contains different minerals. In fact, the British monograph Water for Coffee has long explained the impact of water on coffee from a scientific perspective.

"Simply put, soft water is more suitable for brewing coffee than hard water. Calcium in the water will affect the acidity, thus bringing out the floral and fruity aroma of coffee beans; magnesium in the water will change the taste and make the texture of coffee slightly different." But what is the best hardness? Optimal calcium and magnesium content? There is no equation at all. Ono can only find the best answer in his mind through repeated brewing and trial and error. "Next week, I will receive ten kilograms of coffee beans from Japan for the competition. I will find the most suitable water and take a look." Then he plunged into his water world.

Brew Bros Coffee

G/F, 1 West Wingate Street

28032323