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
- Prev
Don't throw it! Coffee grounds have many uses not only to deodorize but also to prevent mosquitoes.
Professional barista communication Please follow the coffee workshop (Wechat official account cafe_style) when it comes to coffee grounds, can you think of any functions, deodorization or dehumidification? Now the US Environmental Protection Agency actually says that mosquitoes hate the aroma of coffee, burning coffee grounds, or sprinkling them directly on flower beds or at home, which can keep mosquitoes away. Let's take a look at the results. This one.
- Next
Really busy! Nearly half of Japanese coffee buyers choose takeaway
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) A foreign survey pointed out that Japanese people buy coffee, up to 48% of people choose to take out the top, compared with Italy and Spain and other countries with a take-out ratio of only 3%, Japanese people may be really busy. The survey pointed out that as many as 48% of Japanese people choose to take out coffee when they buy coffee. The picture is well-known.
Related
- The more you look at it, the weirder it becomes?! Lucky linkage cup print three-eyed Tom Cat!
- Self-delivery modification was rejected! Customers come to the door and throw coffee angrily?!
- What degree of grind should I use to make coffee by hand? How fine should the coffee powder be ground with cold ice drops? What is the No. 20 screen? How fine are the grains of fine sugar? What is the appropriate grind for the espresso?
- Why is coffee bean watches always oily? Are the oil out of the coffee beans stale? Are oily coffee beans of higher quality? What is the difference between deep and light coffee?
- How long is the taste period for coffee? How long is the best time to finish your coffee? How long can coffee stay in a thermos cup? What is the best degree of hand-brewed coffee?
- Pour out all the raw materials! Many Lucky products are off the market!
- "Haidilao in the milk tea industry" Kawangka quietly increases its prices again! Netizen: No more drinking!
- Ask for 20,000 yuan! Coffee shop managers trick employees into fake marriages?!
- Milk tea takeout "strong" with 10 packs of tissue?! User: No collection or delivery
- Which is sour, deep-roasted or lightly roasted coffee? Do people who know coffee want light or deep roast? What is the difference in the degree of roasting coffee? What is the difference between lightly roasted coffee and deeply roasted coffee?