Coffee Master talking about hand-made Coffee: what's the use of taking coffee courses?

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Working in a famous store in the mansion when he was young, Aarti, who opened an independent cafe for eight years and worked at the bar almost every day for ten years, made tens of thousands of cups of coffee. It was not his dream to be a teacher, but in the course of ten years of experience, he began to share his experience in studying coffee. He opened classes in his own cafe and continued to receive praise, and many other organizations invited to teach. How on earth did he embark on this road? So Muller's team produced this interview, which focuses on the experience of making coffee by hand.

Q. did Aarti learn coffee by hand? What kind of process is this?

a. Although I always highly recommend desktop smart filter cups and hand-brewed coffee in class, the first cup of coffee I brewed was a saifeng pot. At that time, I didn't have any teachers to teach me. I just asked randomly for advice in the cafe I used to go to and tried to cook it myself. Coincidentally, that store uses espresso and saifeng pots, so it starts with siphon coffee.

Although the cooking method of the Saifeng kettle is not high in technology, it is really time-consuming and inconvenient to use at home. Gradually I stopped cooking at home and always ran to the cafe. Later, my favorite way to make coffee at home was hand brewing and filter pots.

q. What's the difference between hand-brewed coffee and espresso for you?

a. The strengths of hand-brewed coffee and espresso are different. When making Italian style, drinking Espresso alone is enjoyable, but the real strength of Italian coffee is fancy coffee. More often, we delve into how to make different materials and espresso blend, through the combination of different materials in taste and taste, turn into ever-changing coffee. So the fun of espresso is to hone bar skills and innovative taste. The foundation lies in the understanding of the properties of the raw materials, as well as the repeated drills of the bar blending technology. After you are proficient in espresso, it's fun to work at the bar. It will be like a competition with teammates, working together to finish a job in constant combination and partnership. It's like both a game and a sport.

And doing hand flushing is a completely different feeling. The rhythm of hand flushing is slow, and there are plenty of feelings and changes in the process. To watch the changes of coffee powder in brewing, to hear the sound of boiling water of ground beans, to smell the dry and wet aroma of beans, and to taste the charm of coffee on the tongue, the body should be relaxed to coexist with the brewing water to provide a steady flow of water. Doing hand brewing is a kind of leisure, the detail change of tasting coffee. You can observe your own state and mind, but you can fully taste all the changes in the process of turning a cup of coffee into a cup of coffee, and the feeling of brewing a cup by yourself is better than drinking a cup made by others. It's a blessing to be able to open a coffee shop and brew a lot of cups of coffee for guests.

q. I would like to ask Mr. Aarti, bring your favorite single bean home, the best way to brew is hand flushing?

a. After buying a coffee bean to go home, I will first use a fixed grinding thickness, a fixed water temperature, and first cook it with a desktop smart filter cup. Because it is the least variable and the most stable way of cooking. After trying, have a general understanding of the basic performance of this bean, you can use the method of hand flushing and it slowly "cultivate feelings".

q. Excuse me, Mr. Aarti, what are the characteristics of the coffee course?

a. Teaching and doing are actually two different things, especially in the same technology. Many teachers who are good at teaching may not have enough practical experience compared with those who roll around in the industry, while those who concentrate on fighting on the battlefield may be left and right to teach, and they do not know how to explain it to the listeners.

Maybe it's because of the chance, but I have inexplicable enthusiasm and experience about teaching. If my work partner, who works with me, can stand on the bar, I will be lucky to learn some kung fu. Seven or eight years of front-line service in a cafe may not have been achieved, but I also have some experience with the work at the business site.

If there is something special about this course, perhaps the visitors can hear not only the eyebrow methods of the people rolling in the front line of business, but also the detailed explanation and on-site guidance.

q. Do you have any suggestions for the students who are coming to class?

a. Drink more coffee and taste the subtle and complex taste of coffee with your tongue and nose. Skill and eyebrow corners are easy to say, but taste and senses are difficult to practice.

q. I would like to ask the hand coffee teacher Aarti, hand coffee seems easy, but really go home to brew coffee, is much different from the teacher, which is one of the biggest tips?

a. If you have come to class, it will not be so much worse. (laughter)

Seriously, skill is really secondary, whether you can get your own fun in the process, that is the most important. If you are interested in something, kung fu can be achieved by leaps and bounds. Most of the people who will come to the course are really interested in coffee and cannot be satisfied with a cup of coffee brewed by others. And the fun of coffee is really here-brewing a cup yourself, enjoying the changes in the process, and sharing it with friends.

Maintain your preference for coffee and understand the tips and tricks of operation. Over time, everyone can have their own set of skills. I'm afraid the only thing that really matters is "drink".

q. I would like to ask the teacher a question that has nothing to do with the content of the course. The teacher has opened a coffee shop for eight years. What is your experience?

a. I'm surprised sometimes. Through thousands of mountains and rivers, the way of speaking is often mediocre. Just like you asked me for tips, I can only reply with the word "drink" over and over again. It's the same with opening a shop-at first, to make a cup of coffee is to make a cup of coffee. I was so focused on the cup in my hand that I really thought that opening a coffee shop was to make coffee for the guests.

After opening it for a few years, I found that guests often come for more than a cup of coffee. I found that I really have too much to hone to run a cafe-- from accounting, product development, administrative planning, personnel training and management. it's all homework.

I'm still walking along this road, which seems to have no end. But I think, when I get to the place of Yuantong, all I can say is "make a cup of coffee"?

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