Home-made coffee techniques and dress code can become Home Barista in ten steps.

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There is a dresscode (dress code) everywhere in the world, such as black-tie for dinner, polo shirts for tennis, swimwear for swimming are all functional conventions. Staying at home is no exception. Make a nice cup of coffee and do some handicrafts on weekends. A high-quality apron is your dresscode. Let's see how to become a "home" barista:

BREW COFFEE: 8 STEPS

Hand-brewing coffee is a major trend in recent years. These high-quality handmade coffee rely on hands to adjust each step and control subtle changes to develop a personal style. Beginners only need a set of basic tools and follow the following 10 steps to become a Home Barista:

Before you start, you should first know the tools: 1. Filter cup (V60) 2. Coffee beans weigh 3. Bean grinder 4. Special kettle 5. Thermometer 6. Filter paper 7. Coffee beans 8. Cleaning tools 9. Special distilled water

* 8th and 9th are non-essential items *

STEP 1: for instant coffee, you need to grind the beans first, and weigh the ingredients clearly before grinding. The general formula is 1:15 (1 serving of beans is better than 15 parts of water). For example, 15g beans is enough to make a pot of coffee for one person.

STEP 2: the finer the number on the bean grinder, the smaller the ground beans. To match the V60 filter cup, set the value to 6.5. please press the real button before pouring into the coffee beans. If you accept that you can go to a coffee shop for grinding, you will save a bean grinder, but the smell of coffee beans will volatilize after grinding, and the quality is certainly not as high as that of instant grinding.

STEP 3: after grinding the beans, shake the whole machine to make sure that the fine powder in the pipe can be discharged without hoarding.

STEP 4: tap the ground coffee powder so that the coarse and young powders are evenly distributed (to prevent the young from being jammed at the bottom).

STEP 5: first rinse the water onto the filter paper to make the paper stick to the cup and wash away the smell of the paper.

STEP 6: pour the powder toward the center of the filter paper and shake it to make the powder flat.

STEP 7: prepare boiling water, pour into a special kettle (the upper narrow and lower wide design can stabilize the water column), put in the thermometer and wait until the ideal 91 ℃ (usually between 88 and 93 ℃ can be adjusted according to the taste). If it is lower than 88 degrees (as pictured above), add boiling water to let the temperature rise again.

STEP 8: slowly circle the water and wash it in about 2 minutes (1 serving of beans is compared to 15 parts of water). It is usually divided into three rounds to control the time (otherwise it is difficult to pour 2 minutes).

When you are done, you can pour out the coffee and taste it carefully. If you are successful, you should combine the taste, aroma and balance. The balance refers to the sour (front), sweet (middle) and bitter (latter) of the coffee.

Before tasting, you can smell the fragrance and feel the strong aroma, and then enjoy the finished product from hot, warm and slightly warm to the final after taste.

* the above entry-level skills also need to be honed over time, even if they are not up to the standard, it is OK to satisfy yourself on weekends. *

Is hand-made coffee really good? Why does coffee smell better than it tastes?