The highest level of coffee drinking: having sex with coffee.

Black coffee is really a way of life.

Many people who like coffee

Must be infatuated with "hand-made coffee".

Because everyone has a different taste.

So drink to get a unique and personal style.

As long as the filter paper, filter cup and hand punch are ready.

You can easily make a good cup of coffee.

We still know too little about black coffee.

Always thought it was no different from ordinary coffee.

Each cup of black coffee has a unique flavor.

Have a brief understanding

1

Distribution chapter

The origin of coffee beans is mainly divided into:

Africa, Central and South America, Asia and islands

African bean flavor: Ethiopian coffee has a strong orange flavor, while Kenya coffee has strong raspberry aromas, sour aromas of black plum juice and grapefruit, and sweet sugarcane aromas. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the most important features of African beans, and they are also the most attractive to coffee fans.

The flavor of Central and South American beans: generally speaking, the flavor is relatively regular. The Brazilian coffee is soft and sweet, while the Costa Rican coffee is gentle and supple, with a blend of sour, sweet and chocolate aromas. Panamanian coffee has strong aromas of citrus, jasmine, almond, mango and nectar, with bright acidity and a strong resemblance to Ethiopia's national treasure bean Yega Sheffield. Pacamara coffee has a pleasant spicy aroma, a hint of ginger, sour and fruity. The most important feature of Nicaraguan coffee is its charming almond flavor, which tastes stuffy.

Asian beans and island flavor: mellow thickness is higher than Central and South American beans and African beans, but the sour taste is lower, the flavor is slightly sunken wood, herbs, spices and soil, and the low stuffy aroma is higher than the rising sour flavor. Island beans are relatively light and gentle, with a light and elegant tone.

2

Deal with the law

Generally speaking, there are three ways to change from a coffee fruit to a raw coffee bean:

Traditional method of tanning

Traditional washing method

The treatment methods between sun exposure and water washing include semi-washing (wet planing), Brazilian peeling and tanning, and honey treatment.

Solarization method

The process of sun treatment is to directly expose the whole coffee fruit.

The washing treatment is to remove the pericarp, pulp, pectin and so on before drying.

Washing method

Peeling, tanning and honey treatment are the two treatments in the middle. In the 1990s, taking advantage of the unique dry climate, Brazil invented the peeling and tanning method (pulped natural), which requires less equipment and water resources than the traditional water washing method, and the quality is better than the traditional sun drying method.

Honey treatment, called HoneyProcess or MielProcess, is the method of peeling off the pulp and drying the fruit with endocarp.

After Brazil's peeling and tanning method was spread to Central American countries such as Costa Rica and El Salvador, it was modified to be called honey treatment.

The law of wet planing is common in Indonesia, which is different from the general washing and tanning methods: the endocarp of washed, honey-treated or sun-dried beans is retained until the bean body is dehydrated and hardened, and the moisture content is reduced to 12%. Or sealed and stored for 1-3 months before grinding off. However, the wet planing method takes off the endocarp when the bean body is wet and soft, and the moisture content is as high as 30-35%, so that the surface of the raw bean is directly exposed, and then continue to dry. This is because Sumatra has a humid climate and a method developed according to local conditions to speed up drying.

three

Flavor article

Wash

Brazil: strong on the palate with a chocolate finish.

Columbia: light, well-balanced, nutty, with a sour finish

Indonesia Mantenin: earthy or smoky, bitter cocoa aftertaste, mellow and full-bodied.

Ethiopia: sweet and sour citrus with strawberry or blueberry aftertaste.

Kenya: clean, berry-flavored, a little sour tomato.

Jamaica Blue Mountain: sweet and sour balanced, mild, mellow, supple, dark chocolate flavor.

four

Brewing piece

Practical parameters of gouache ratio

Heavy flavors: 1Val 10mm 1Rd 11

Moderate taste: 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

Refreshing and refreshing: 1Rd 14mm 1RV 16 (I. e., the Golden Cup Criterion: 1Rd 16.5mm 1Rd 18.5)

Practical parameters of steaming time:

20 seconds → medium and deep baked beans

25 seconds 30 seconds → medium light, medium baked, shallow medium baked beans

→ shallow baked beans for more than 30 seconds

When punching by hand, take the center of the circle as the center, and the circle slowly spreads out.

Let the hot water spread horizontally in the coffee powder.

To extract rich coffee flavor.

five

Storage piece

Three principles of storage: drying, avoiding light and sealing

"three principles of storage"

Dry, light-proof, sealed

"bean cultivation period"

The process of waiting and appreciating the taste is the so-called bean cultivation (usually 3-4 days for single beans and 7-10 days for Italian beans), which is similar to red wine that needs moderate oxidation to become smooth and layered after opening the bottle; freshly fried coffee beans sometimes have grassy, peasy), which will disappear the next night. On the other hand, new beans have the taste of baked bread, and beans will taste better.

six

Efficacy chapter

1. Improve memory

two。 Help to lose weight

3. Good for the liver

4. Clean up the intestines and stomach

5. Promote cardiovascular health

6. Prevention of gout

7. Reduce the risk of cancer

8. Relieve stress and depression

Coffee is enjoyable.

Drink coffee with a sense of enjoyment and relaxation

The more you drink, the more you understand coffee.

Front Street Coffee

A 20% discount for each bean item!

two

Deal with the law