Novice Coffee introduction Books recommend the basics of coffee "make a good cup of coffee"

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Can rookies with zero basics of coffee be on SCA? How much does it cost? How long is the study cycle?

I went to the bookstore this weekend to read a lot of coffee books and several coffee products. I thought it was very useful to introduce three of them. The first one is practical. I can see that 21 kinds of coffee utensils are written in the book, introducing how to make good coffee. It is a Korean translation book, which should be bored for 10 seconds or 20 seconds. Different uses have different uses. See what kind of utensils can be matched from the roasting degree of coffee. It's great to introduce all kinds of utensils in expanding the field of vision of coffee, but it doesn't introduce the mini espresso I use.

Make a good cup of coffee

If the budget is only enough to buy a coffee book, I think I will buy the first one (later, I will change my mind and buy a hand-made coffee collection, and now I have a different feeling when I watch a little bit of coffee before going to bed every day), because at least I choose the right coffee with the right equipment. Brewing it won't be too bad, as a fool's introduction, the mental journey of contact with coffee, I have tried many times, and the people around me have been my experimental subjects. Because I didn't join a coffee club, only two or three people around me could discuss coffee with me, so I tried it myself.

I have tried to soak the whole cup with only milk foam and a little bit of coffee, because there is no male cup, so I pour it to others with my own cup, so that the other party can only drink until it is all milk foam. Ha, what a failure.

In addition, the milk foam was not meticulous enough and the bubble was very big. It was covered with caramel sauce and the well-shaped caramel sank to the bottom of the cup on the spot. Haha, it failed again.

What is even more failed is that as soon as I entered the hand-brewed coffee, I grinded and put it on the filter paper. When the landlord came, I added three tablespoons of coffee powder, the water dripped slowly, and directly added the milk to the landlord. Then I left a little bit to drink by myself. Wow, super bitter. It tastes terrible. I dare not put so much powder in the office the next day. I put a tablespoon of powder on the filter paper and rinse it to the full of two cups. The result is very light.

I have a lot of why, how much powder to put, how to control the speed of water flow, how to affect the thickness of the powder, whether or not to be stuffy, where is the origin of coffee powder to use which kind of equipment is more suitable? Where is the coffee bitter? Where's the caffeic acid? What kind of coffee powder is suitable for ice drops?

In the past, I didn't drink coffee at all. I felt too excited about my spine because of heart palpitations, but now my job really makes me rely on white wine at night and coffee during the day. In the first few articles of novice coffee, someone left a message saying that drinking espresso is so strong and using all kinds of beans is the same. I think it's a kind of interest for me to buy good coffee beans by hand. I want to share it with friends when I have time, but I need a latte with concentrated milk when I have a cup of coffee to cheer me up before going to work.

To be honest, drinking coffee is really subjective. When I drink hand-brewed coffee, I call it bean water, because it is a simple taste of beans.

Because I always drink espresso with milk at the beginning, my former colleagues left a message saying that in fact, there are many changes in single coffee. I think espresso is more varied, right? Can add milk, add whipped cream, add sugar, add milk foam, different proportion can have latte, cappuccino, caramel macchiato and so on.

But only after I began to brew coffee by hand did I understand that espresso has its suitable beans, but it can only make the changes mentioned just now, but you can try many kinds of coffee, and the beans you drink each time are different. each bean has a different percentage of sour, bitter and fragrant beans. no matter whether you like this bean or not, it is also an attempt, and there are a lot of changes, that is, because I have tried so many failures. I feel that making coffee is really a skill, because at the beginning, they all drink Italian concentrate with milk, so they are all bags of beans from well-known coffee chains. After they start to come into contact with other beans, one day they go back to get the coffee powder from the chain stores and make them by hand. Wow, I really can't drink it, so it's only suitable for making espresso.

I think this is the difference between chain coffee shops and specialized coffee shops. Chain coffee shops do not see coffee beans of season, limit and competition. Chain coffee shops do not drink geisha coffee or coffee that emphasizes a certain manor. If you can enter a coffee shop, the boss can patiently introduce the difference of each kind of beans and lead a person into the world and difference of coffee.

In fact, I came into contact with coffee very early, and there were many kinds of coffee. When I was working as an assistant to the professor in college, I would also use siphon to make coffee. At that time, I only knew how to put a few spoonfuls and stir five times after the water came up, but I didn't know what the stirring was for. What's the difference between siphon and hand flushing? some people asked me if I could use a plug pot. I said I don't know what it is. The original transliteration Siphon is also called Sai Feng (we used to pronounce "on"). After reading these three books, I know that siphon is suitable for extracting strong coffee. I used to think that using a piece of cloth and spring to block the glass tube, I was very worried that the cloth could not be washed clean. Only after reading the book did I know that flannel was not only for the sake of environmental protection, but also to make the coffee flow more gentle. Change a new piece of cloth after using it several times.

So when I went to the Lao Chai coffee scene to see the boss's wife making coffee three times, I felt that I still liked Italian coffee for the first time, and the second time I saw it just as I entered the hand brew. I felt that the base was also warm and cool, and I had failed many times on my own hand for the third time. I also know that I have to read seconds, so when I read it for the third time, I feel deeply admired. Everything has a reason and order.

I have also come into contact with non-commercial espresso machines, as well as Vietnamese coffee and mocha pots, probably when I graduated from college. At that time, I had no way to drink, and I didn't like it very much and didn't know how to drink it, so I didn't do any research. but now when I go back and think about the things I came into contact with at that time, there is so much knowledge. The director of my office now also has a Philips. After the beans are automatically ground into coffee powder, you have to wait for the hot water to leak for at least five minutes. It can be seen that it is important for the small pot to pour hot water slowly, and very few coffee powder will be extracted directly if the amount of water is too large.

I really want to know what it is and why, so I buy books, want to know the difference in origin, and want to know the difference between washing and semi-washing in the production method. I want to know the difference between hand-made coffee, siphon, mocha pot, espresso, coffee powder and water, and press it down like a tea filter. I think it's different.

The second book recommended by the Association is it, which is a similar textbook translated by Japan, from origin to baked bean selection.

Introduction to Coffee textbook Jiaqing textbook

What does it mean a few seconds after the explosion? I am interested in coffee cherries (coffee beans without pulp), origin and baked beans.

I don't want to drink coffee or take part in the competition. I just want to slowly find my favorite flavor. At present, I still like light Doudou water (American coffee) and strong lattes. I have tried to go to Starbucks and want to customize my latte. I found that one cup of espresso is too light and two cups of espresso are too bitter. I'm sorry to pay two cups for only one and a half espresso. So I still feel like I soak lattes every day.

I am so busy every day that I want to buy a 10,000 yuan coffee machine and press it, but seriously, if each cup has the same accuracy, it will lose the fun of making coffee. Every time I finish it, I will say, next time I will correct something.

After reading the book, you will know why some seats that filter coffee on coffee cups make square trapezoids instead of inverted vertebrae (the direction and pressure of water flow will affect the degree to which the powder is extracted) Why are some filter paper or filter coffee seats designed with lotus leaf radians or engraved (to prevent coffee powder from sticking to the filter paper wall and being extracted by water will be different), what is the use of metal-pressed coffee powder, what is the difference between manual and electric grinding coffee beans, what is the difference between ceramic knife and bean grinder blade design?

Then I saw a lot of exquisite glass in Eslite. I know from camping that I would rather buy expensive than buy wrong. If you buy a wrong coffee pot, you should not buy more for the sake of beauty. It not only costs more money but also takes up space. But if it is flannel and hand net, it is so beautiful that you can consider putting a group in the office.

[KINTO] CARAT teapot teapot 600ml

After watching it for a long time, I picked it up and touched it. First of all, there was a beautiful glass pot. Coffee powder is most afraid of being soaked in water for too long. If I buy it, I must lift it by hand until the water drips out.

Because I already have this one at home, and there's a silicone funnel on it. I took it to the office.

Will the stainless steel filter smell like metal? It is introduced in the book that the second generation or the third generation of KINTO has the disadvantage of improving and suffering more easily, but generally speaking, I don't know which generation I bought when I buy it, and there is a low-grade plastic coffee machine. I am worried about the smell of plastic.

Then I really want to find a place where I can find all the hand coffee utensils. Google found that the most online coffee items are Ueda coffee, which they have by hand and machine. I really did a lot of homework before, from Donglong to Electrolux to Dilanchi (my friend suggested Dilanchi Delonghi abroad), from 3000 yuan to 30,000 yuan. The KINTO above should match the filter cup frame.

Then it is found that Shangtian's official website can directly check the coffee machine for competitive comparison.

Then bloggers can also buy their coffee beans, all of which are baked within 48 hours, so it is very convenient to buy. Then I searched and found that their coffee shop was in Miaoli (Shangtian Coffee Manor) not far from my home all night. I'll fill in the photos when I've been to the physical store.

I can't buy an exclusive cup when I drink coffee. If it's just me, then maybe I'll buy one for tens of thousands of yuan and put it at home, automatically make the perfect espresso and add it to the foam and go out. But I really like to serve others. I will hope that in the limited office, we can make super delicious coffee in the most concise and fast way (and not fail). If you are unlucky to be a team leader next year. To find a way to convert your locker into a place for coffee maker.

The last one to recommend is the handmade coffee collection.

So I really want not to fail.

Handmade Coffee Collection

Blog to click on the publisher, this book has a second episode.

The first sentence of the second episode goes like this: "I hope coffee can also be systematized!"

The cool 12-stroke won't hit the market until 28 this year, hand-brewed coffee 2: perfect extraction (first brush limited edition special edition)

Quote a blog to introduce:

◎ ugly duckling barista training center strongly recommends "Melitta SF-T 1 × 1" filter cup.

When it comes to hand filter cups, "Melitta SF-T 1 × 1" should not be the most common filter cup, and it is not often seen on the market, but when it comes to Mrs. Merita in Germany, you should be more or less impressed. This filter cup was originally designed to function as a "follicle". To put it bluntly, it is only to filter coffee particles, but it is also filtering. It seems that coffee extracted with flannel will be smoother than coffee brewed with a filter cup. In order to achieve this effect, Japanese Melitta took a long time to design the coffee filter cup closest to flannel extraction-"Melitta SF-T 1 × 1".

"Melitta SF-T 1 × 1" has the smooth taste of a fan-shaped filter cup, but also retains the charming aroma of a conical filter cup. It is currently a highly functional hand filter cup. And because of the extraction characteristics of flannel, its hand-made espresso can even have the same taste as Italian espresso.

When I buy coffee beans, the boss has a way to make this coffee for me. If it was so easy to make coffee by hand, we wouldn't need these books--

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