Accustomed to drinking lattes and cappuccinos, can you feel the charm of hand coffee when you touch it?

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More and more people like to drink hand-brewed coffee, without milk, syrup and flowers, its price is still more than 10 yuan higher than hot coffee such as fresh milk coffee and chocolate coffee, and it can not be tasted by chain coffee shops; people who do not know it think it is no different from Zaifen, but those who know it will know its reserve.

In fact, making hand-brewed coffee is not easy at all. Baristas must have an in-depth understanding of brewing equipment and coffee beans. Just like coffee beans, Arabica coffee beans, which are rated more than 80 points and listed as boutique coffee, are generally used by the American boutique Coffee Association through a comprehensive cup test (blind test).

So what is boutique coffee? In 1974, Erna Knutsen, the founder of American Knutsen Coffee, put forward the concept of boutique coffee in the coffee journal "Tea& Coffee Trade Journal". At that time, it refers to "coffee beans grown in a specific climate with a unique flavor", which is fine coffee. The so-called "specific climate" mostly means Arabica coffee beans, which have a unique flavor and low caffeine, but must grow at high elevations near the equator, the yield is not high, so the price is high, while the instant coffee or canned coffee we often drink is made from another kind of Robusta coffee beans, which grows fast and does not require a special growing environment.

Hand-made coffee starts with filter paper. Chen Huihuan said that washing filter paper is good, not only can remove the smell of filter paper, but also can warm the pot by the way. In addition, when using a trapezoidal filter cup to extract coffee, there may be problems with the filter paper. Chen Huihuan suggests that as long as you first press one hand on one end of the filter paper in the filter cup, and then inject hot water to wash the filter paper, the filter paper will be affixed to the filter cup.

After washing the filter paper, pour the coffee powder into the filter cup, because the freshly ground coffee powder is easy to produce irritating taste during extraction. Therefore, Chen Huihuan will especially beat the coffee powder with his hands, not only to make the coffee powder come into contact with the air, but also to let the fine powder fall slowly down. After knocking, the coffee powder will be poured into the filter cup, and "the fine powder will be on the upper surface." during extraction, the fine powder will not jam the filter cup, causing the water flow rate to be too slow.

Before extracting coffee, Chen Huihuan also reminded us to pay attention to the surface of coffee powder in the filter cup. If the surface of coffee powder is uneven, you can gently tap the filter cup to make the surface more smooth.

He suggests that the water temperature for brewing coffee is between 85 and 95 degrees Celsius, and that you can start extracting coffee when everything is ready.

The extracted coffee will first go through the steaming stage and slowly inject water from the central point. Chen Huihuan says that the advantage of steaming is that the intermediate gas can be discharged, and the coffee will taste more complete during extraction. The amount of steaming water is about twice that of coffee powder, and you can start cooking when the water level in the filter cup drops.

Chen Huihuan said that the size of the circle during brewing will affect the taste of the coffee. "the bigger the circle, it's like stirring the coffee hard."

However, in the middle of cooking, Chen Huihuan will temporarily stop the action, wait until the water level drops by about 1 stroke 3, and then do the second stage of "single point water injection." He warned that when injecting water at a single point, the water should not exceed the height of the original coffee powder. The advantage is that the powder below can be excluded, and the water flow rate will be relatively smooth.

After the coffee is brewed, you will find that there are white bubbles on the coffee powder. Chen Huihuan says that those bubbles are the stimulating taste of the coffee powder. If the coffee powder is removed in advance, the stimulating taste will not enter the coffee. After the coffee is extracted, the coffee will be evenly stirred. A cup of hand-brewed coffee is done.