Wang ce: brewing and tasting of hand-brewed Coffee the World Champion's course on hand-brewing Coffee

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For baristas, especially contestants like me, coffee needs to be analyzed, understood, and reorganized. The three states of coffee, raw beans, cooked beans and liquid, are the topics we will reveal in these articles. This article will introduce hand-made coffee, which I am good at, and show how to make roasted coffee beans into a cup of coffee.

Whether the coffee is good or not, of course, we can use the scoring table to determine. But I also believe that the taste of coffee comes from the drinker's state of mind.

In the last paragraph of the introduction to these three articles, I will show you how to cook. Take the barista as the intermediary

The experience of "up the tree into the cup" is presented to you in words.

The selection of "coffee beans"

Roasted coffee beans, after 3-5 days of exhalation, begin to give off aroma, when the beans are very suitable for hand flushing, can retain the strongest flavor.

As for the choice of origin and manor, you can refer to the flavor description of beans. I like Ethiopia and Panama with light baked beans and floral notes; if you like chocolates and nuts, you can choose Brazil or Colombia.

"Water"

98.5-98.8% of hand-brewed coffee is water. Besides good beans, good water is very important. During the competition, my cooking water went through three filters and magnesium ions were added to increase the natural sweetness.

But you do not need so much trouble at home, it is recommended to buy refreshing bottled water, filter with activated carbon filter can be used.

Filter cup and filter paper

The filter cup mainly depends on the material and shape. There are many kinds of filter cups on the market. I like the filter cups with Tianyaki because the temperature is stable and beautiful. The filter cup I used in the competition is called V60 because its skeleton design makes it flow very fast, which is suitable for my punching method. But it is also because its flow rate is very fast, so it is a filter cup that is not used by submersible dragons, because it is more unstable.

If you want stable quality, you can consider the smart cup; the choice of filter paper, not too heavy paper flavor is the best.

"hand punch pot"

My favorite electronic pot has a temperature control function, which can be set at 88-92 degrees and keep warm. But the choice of the pot is mainly in the flow rate and spout, with your filter cup and technique.

Grinding and extraction

My hand has a trick called "Fine Powder Quick Punch", which means my coffee is finely ground and takes a short time to finish brewing. How fine is my coffee powder? It's about the thickness of caster sugar, 400-600um. The time is 1:35-2 minutes. But then again, this is only a reference value, because every bean has the best way to make it, so it is still necessary to drink a good drink!

"hand-brewed coffee process"

one. Formula example

Ninety Plus Gesha # 227

15g coffee powder, 250ml water, temperature 92 °C

Filter cup V60, water injection 1: 10, 1: 1: 50.

two. Stuffy steam

Soak all the coffee powder quickly for 25-30 seconds. At this time, the coffee powder absorbs water and expands and releases flavor substances and carbon dioxide.

three. Stable central water injection

Pay attention to the flow rate of the water and finish injecting 250ml in 1:10 seconds. Central water injection is a relatively stable flushing method, but only when the powder is fine and fine enough, central water injection can provide enough disturbing flow without the need to circle.

"appreciation and conclusion"

Of course, we can judge whether a cup of coffee is good or not, but I also believe that the taste of coffee comes from the state of mind of the drinker. A cook, if he can guide his guests to choose the right beans and brew them carefully, carefully explains that no matter how much the cup of coffee is scored on the field, it will be impressive.

No matter how esoteric the science of coffee is, it is just a drink. We baristas have learned all our lives, and someone has to appreciate it.

Introduction to the columnist:

Wang ze Chad Wang

World champion barista, world brewing cup champion in 2017.

Love coffee, but you can't just have coffee in life.