How does Handrip Coffee order Starbucks hand coffee? how does Starbucks make coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Having seen all kinds of Chinese tea culture, I would like to see something about coffee. The general coffee shop is to provide espresso (espresso)-based, the time is fast (18Mui 23 seconds to make a cup), low caffeine content (due to short extraction time), concentrated flavor, strong style. But before I bought a coffee maker, the first time I drank coffee at home was the coffee beans my husband bought from Colombia. he followed the local daily method of brewing coffee, putting coffee powder on drip irrigation cones and filter paper, pouring hot water in circles, and brewing it for authentic "Handrip Coffee".

In order to give customers a more comprehensive experience of Starbucks' excellent roasted coffee, Starbucks in Hong Kong has recently launched hand-brewed coffee, which is only available at Granville Road, to bring customers a new coffee experience through the barista's blending technology.

Then there is a demonstration of "hand-made Coffee" from coffee master Anli, a shop near me. Handrip Coffee- first puts the coffee powder on a drip cone and filter paper, and then professionally pours hot water into the coffee powder to make a cup of fresh and full-bodied roasted coffee.

The steps may seem simple, but for my friends who are addicted to handrip, every detail can affect the results, including the running speed of the drip cone, the material and filtration speed of the filter paper, the speed of pouring hot water, gestures and weight. Each will affect the flavor of the coffee.

In order to give you a sense of how the same coffee beans will show different flavors with different blending methods, two coffee master made two cups of coffee with Handrip and French Press respectively and gave us a try. After drinking, we feel that the aroma of Handrip is relatively strong, the coffee is also strong, and the sour taste is behind the swallow, while the coffee itself of French Press is relatively thin, sour in front of the swallow and on both sides, so the aroma is not prominent.

Therefore, sometimes we do not like coffee that is too sour, which may not have anything to do with the choice of coffee beans, but may also have something to do with the blending method. If you don't like the thinner and sour french press, try using handrip's method to keep the sour taste low and the flavor retained.

The second link is a small Cupping Journey. We use the "Coffee Cupping" method used by baristas to evaluate coffee (just as there are unique steps and methods for testing wine).

When preparing, put 10g ground coffee beans into the cup, add hot water to 100% full, and separate the top foam and coffee powder with a teaspoon. When tasting, drink one teaspoon each and slurk it into the mouth as if eating ramen, so that the coffee can be melted with the air in the mouth and evenly distributed on the tongue.

I asked myself that taste and smell were not professional sensitivities. I could not taste every feature pointed out by coffee master, and I could only tell what I liked. Therefore, compared with the three coffee beans, Medium Roast's Guatemala suits my taste best.

Finally, coffee master taught us how to make hazelnut coffee flowers, adding "horizontal 7 straight 7" hazelnut jam to the top of the foam, which I had tried before (link), plus that day was my nephew's birthday, they were waiting for me at home to cut the cake, so I left early.

There are 2 roasted coffee options for hand brewed coffee, and their combinations will be updated regularly.