Brewing coffee is like cooking, an improvement in the quality of life and a slow-moving attitude.

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Recently, a discussion on hand-brewed coffee was published in a forum, and it was found that there are really many experts in coffee research in Taiwan, and many of them enthusiastically share with you their experiences and methods of studying coffee for many years. From it, I also found an interesting phenomenon:

Most boys like to use scientific and rational methods and tools to analyze and study coffee. For example, controlling the data of all variables (such as water temperature, amount of coffee powder, amount of water), constantly cross-testing what kind of coffee beans, with what kind of utensils, under what controllable factors is the best to drink.

On the other hand, girls seem to be more casual, as I learned in class before, to control several major factors (the ratio of coffee to water, thickness), and the quality of the extracted coffee is completely judged by the taste. Then push back to which extraction method is wrong, for example, in the case of hand-brewing coffee, whether the water injection column is too thick, or the number of circles is not enough, and so on. This way of learning, there are good and bad, for beginners, it will be difficult to judge by the taste at first, but with more experience, the taste sensitivity to coffee becomes higher, and it is naturally easy to drink coffee. And then think back to where it wasn't done well in the extraction process.

At first I also complained to my friend, "is it too difficult to learn without the assistance of scientific tools?" Because it's hard to make good coffee right away. " My friend (she is a mother) replied, "it's like cooking." Most people are very casual about how much seasoning they sprinkle. In the end, it is up to the mouth to judge whether it is delicious or not. "

When I think about it, it's also right for me to judge whether the next seasoning and the control of the heat need to be adjusted by "whether it tastes good or not." instead of preparing all the ingredients with a scale, spoon and thermometer beforehand, and then start cooking. I think unless it is for teaching and the steps need to be recorded in great detail, if every dish is prepared with such precision, I will starve to death after cooking, and in the end, it will be done on the basis of experience.

When I wrote this, I suddenly remembered that I felt very casual when I saw Jimmy Oliver cooking on TV. I sprinkled seasonings casually, and the vanilla leaves were casually pulled out of the flower bed and boiled directly in the pot. I couldn't wash them with water. I couldn't stop thinking, "what if I eat bugs?" However, his intention to boast that "enjoy cooking easily and enjoy life" is exactly conveyed to the audience.

Although I habitually prefer to study the brewing method of coffee scientifically and analytically, it may be that there is a basis to cook it so as not to spoil it (for fear of making mistakes), or it may be that if I do it according to the standard, I can learn it more quickly (I want to do it quickly). But in fact, the most important thing is to let go of yourself, enjoy the fun of brewing coffee and then drink coffee and savor it carefully, and feel the coffee life attentively. Instead of using your brain to taste coffee, you already use too much brain at work. You don't have to work so hard to drink coffee. ), and I believe that with occasional practice, coffee will naturally get better and better after a period of time, and at the same time, it will become more and more good at tasting coffee. This kind of improvement in the texture of life and the attitude of slow living without rash progress is the most important life practice for me.