How to become a coffee expert? Hand-brewed coffee creates your own coffee taste.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

With the increase in the number of people who drink coffee, many people are no longer satisfied with the stylized taste of the general coffee mechanism and have begun to devote themselves to the world of hand-brewed coffee. For many coffee veterans with high-end equipment, hand brewing will always have irreplaceable charm. Although it is often said that this is an area that is easy to learn but difficult to master, as long as you grasp the tricks and choose the right equipment, everyone can not only enjoy more complete coffee at home, but more importantly, can also create their own coffee taste.

The secret of hand flushing taught by the master himself

"hand-brewing coffee requires a high degree of concentration, and it also tests the coordination and rhythm of the barista's hands. All the details of such an exhausting cup of coffee will be in full view. A perfect cup of hand-brewed coffee, from the aroma inhaled in the nose, the lively and sour tone felt on the tip of the tongue, to the sweetness of the aftertaste, will definitely bring people a good mood throughout the day! " Hans, founder of Glacier Coffee in Taichung, says that he also advises beginners to record all coffee brewing parameters such as water temperature, grinding thickness, powder-to-water ratio, time, and so on. Until they find that a combination of parameters best suits their preferences, they can easily copy coffee of almost the same quality and enjoy the wonderful flavor in the cup.

In the step of brewing, Xiao Yang, the owner of the famous Taipei store "RUFOUS COFFEE", is even more generous in revealing his secret, using hot water of nearly 90 degrees Celsius, in proportion to the amount of water added to 240ml for every 16 grams of coffee powder, first poking a hole in the middle of the coffee powder to create a tunnel effect, followed by vertical two-stage water injection. The time of steaming for the first time depends on the roasting degree of the coffee beans, about 40 seconds for shallow baking, no more than 30 seconds for re-baking, and then slowly pour out the rest of the water. "by grasping the three basic elements of water temperature, water volume and time, you can quickly start making coffee by hand." Xiao Yang suggested.

Coffee Aesthetics from Denmark

Choosing the right utensils is a basic element of hand-brewed coffee. When Hans studied in the United States, he already knew and liked bodum, a coffee boutique brand from Denmark, and Xiao Yang also used many bodum products in his shop. Another famous coffee shop in Kaohsiung, Caf é, wakes up naturally. Jacky, the baker and owner of beans, once won the 2014 World Cup Bean Baking Competition Taiwan trials, and also used bodum's hand flushing pot in stores that have always insisted on using siphon pots. He has a high opinion of this equipment that does not need filter paper, so that it can not only retain abundant oil, but also has a higher aroma and mellowness. In fact, it can show the flavor of individual coffee. It can fully show the delicate texture of his favorite African beans, which is a good way to learn for those who want to have a glimpse of coffee.

Bodum Travel Map-Coffee sharing meeting

In order to introduce such a coffee world to more coffee lovers, in November this year, bodum held coffee sharing sessions with Glacier Coffee, RUFOUS COFFEE and Caf é respectively, inviting old guests to taste their experiences and new works with new friends. Jacky suggested that bodum's POUR OVER hand-brewed coffee filter pot is very suitable to match with coffee beans that taste finer or lightly roasted, to extract a more complex and wonderful taste. In addition, after using bodum's French filter kettle, Xiao Yang believes that although this extraction method is close to the easiest soaking, it can fully show the characteristics of coffee producing areas. In the process of soaking, you can start from smelling the dry fragrance after grinding and the wet fragrance in brewing, and taste this cup of coffee calmly and completely, which is very suitable for use at home.

"bodum's French filter kettle has been used for several years. I like its simple operation, rich grease feeling and high dissolution rate, so that even beginners will not make mistakes." During the sharing meeting, Hans also made several special coffee drinks for these utensils, including "cold-soaked coffee Oulei", which was extracted with cold water for more than 10 hours, and "ice-extracted hand-brewed coffee", which is suitable for both hot and cold. Guests who tasted coffee on the spot and tried out the utensils also responded well. "in the past, coffee pots using this filter are easy to jam powder, but bodum products do not, and the acidity is both beautiful and distinct, making a fresh impression." "the utensils are not only good-looking, but also can easily brew delicious coffee. The strainer without consumables can not only show the original taste but also be environmentally friendly. I believe everyone will like it after using it."

Via / bodum