Coffee lecture hall │ explores the beauty of Taiwan's boutique coffee

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The culture of drinking coffee has been in practice in Taiwan for many years. Various coffee shops have sprung up in the streets of Taipei, and after a period of time, they have further developed to all parts of Taiwan. Under this trend, many coffee lovers have been trained. Apart from visiting various places to taste coffee, they are also studying the art of coffee at home day and night.

However, many people may know which of the coffee beans produced abroad tastes better, but few people know that the coffee beans produced in Taiwan are as delicious and special as those produced abroad. In order to let more people know more about Taiwan coffee beans, so in the afternoon of last Friday (6 up 28) in the Xin lecture hall, Xiao Dong, a master of Taiwan coffee, specially brought a lot of Taiwan coffee beans. He, who has been promoting Taiwan coffee for many years, has used many years of experience to tell you about the fragrance and characteristics of Taiwan coffee beans.

Coffee is produced in many counties and cities in Taiwan.

Mr. Dong said that among the developed countries in the world, there are coffee producers, except for Hawaii, the United States, only Taiwan. Everyone knows that there is a well-known Gukeng coffee in China, but they do not know that the real production of coffee beans is actually in Guoxian Township, Nantou County. The output of coffee beans in Taiwan, which is strong in return, is rare, but because of its low popularity and too few people who are familiar with Taiwan coffee beans, even if the output is low, it is always unsalable.

At the meeting, many participants said that when they were studying coffee, they found it difficult to make the coffee taste they were satisfied with, even if they followed the book. For this, Mr. Dong explained that the characteristics of each kind of coffee beans are different, and it is impossible to use all kinds of data and methods in the book to correspond to all kinds of coffee beans. Especially when coffee lovers often make coffee by hand, they often ignore that the characteristics of roasted coffee beans will also affect the overall flavor. Mr. Dong further pointed out that the coffee beans most suitable for hand-washing are roasted lightly to medium-roasted, and medium-deep roasting is easy to produce bitterness if they are washed by hand. In addition, Mr. Dong also told everyone to choose a natural bleach-free filter cup and choose a suitable filter cup according to the coffee flavor you want. The ratio of water to powder had better be maintained at 1:15, but it should be noted that the thickness of coffee powder, water temperature and so on will affect the extraction rate. The finer the coffee powder is, the greater the extraction rate is. If the water temperature is not good enough, the taste is not easy to extract, and steaming is not easy to complete.

Filter paper and water temperature as well as the thickness of the powder will affect the flavor of coffee.

The strength of the water column is the key to brewing coffee.

Mr. Dong taught us that the most important point of hand flushing is the strength of water column. When brewing coffee, you use gravity to brew coffee, not yourself, so when you use gravity to filter out the flavor you want, you should use a certain force to pour water, make the water column form an invisible stick, stir the coffee evenly, so that the filter will not be partial to flavor. If you use a thin column of water to flow slowly, it is easy to flush out impurities and lose its due flavor. As long as you follow these principles, your home can also become your own cafe, making the coffee fragrant.

/ Gao Yiru / tr. by Phil Newell)

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