Slow workers can make fine hand-made coffee. what's the best way to make coffee? Hand flushing mode and water temperature control are the key points.

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Chain coffee shops and super fast coffee shops are all over the street, but there are still people who specialize in slow work and meticulous hand-brewed coffee. How do you make the best coffee? Daren said that the hand brewing method and water temperature control should be correct, use the pointed spout pot, he recommended "rotation plus revolution" hand brewing coffee.

Wu Hsi-wen, head teacher of Lantai Coffee and Tea, explains that taking 200cc hand-brewed coffee as an example, first prepare 3 tablespoons of coffee in a filter bag, heat the water to 95 degrees Celsius, and then turn the fire down. When flushing, flush it from the inside out, and in the process of flushing from the inside out, continuously circle clockwise in a small circle, just like the rotation of the earth, also synchronously circle into a large circle, just like the earth revolves around the sun.

He said that after the first flush, the second flush was repeated at an interval of 10 seconds, but at this time it was changed to an outside-in flush, also in a circle of rotation and revolution; after the second flush, between the 3rd, 4th and 5th times, each time at an interval of 10 seconds, and all from the outside to the inside.

He stressed that after five rinses, the coffee temperature is only about 60 degrees Celsius, should be heated to 80 to 85 degrees C, more coffee fragrance, better to drink; if the weather is cold, you can increase the temperature.

He introduced that among the hand-brewed coffee, the use of flannel filter bag filter is the best, the flavor is the strongest, far better than the use of filter paper, filter cup, metal mesh. Of course, the best coffee to drink, or siphon coffee, hand-brewed coffee relatively miscellaneous taste more, purity is insufficient, but also more insipid.

In addition, if the coffee beans are produced in the same way, they are also brewed or hand-brewed in the same way, but the result is not good, which may be that the roasting process is not in place, or the coffee is too long to taste.

How to taste coffee? He suggested drinking clean water first and blocking the aroma with his hands; if you want to add sugar or milk, you should also drink a few mouthfuls of pure coffee first, check the taste, and then add sugar and milk. Good coffee is smooth, sweet, mellow, and tastes deep and lasting, and the bitterness is moderate, not too sour, not too scorching, and no miscellaneous taste.

When it comes to coffee tasting, Wu Xiwen puts forward five elements, including aroma, bitter and salty taste, acidity, sweet taste and richness. Aroma is the taste of smell, due to the roasting process through sucrose, chlorogenic acid, oil, protein caramelization, first taste coffee beans ground into powder dry aroma, then taste coffee dissolved in water wet aroma, that is, smell first, then taste coffee aroma through the esophagus, spread to the nose wet aroma.

Bitterness, he points out, is a taste created by charred, bitter, powdery phenolic compounds during baking. In terms of acidity, the light baking is the most acidic, but not too acidic; if it is too acidic, it is too short baking time and not cooked. Sweet taste is the highest in baking, of course, and beans are also related.

As for the richness, he said, it is the sense of stickiness, smoothness and thickness, which is related to the quality of coffee beans and the post-processing method. If the roasting is too shallow, it is easy to have a raw taste; if the roasting is too deep, it is easy to have a burning sensation.

He stressed that coffee roasting includes light roasting, light roasting, medium roasting, medium roasting, deep roasting and heavy roasting. The roasting degree of coffee beans determines the sour aroma, sweet and bitter, rich taste and flavor of coffee.