Collection of questions and answers for beginners in coffee | how many circles does the milk coffee merge around? What is the status of hand-brewed coffee powder?

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Hello, everyone. I haven't shared the rookie Q & A collection for a long time. Today, the editor brings you a few novice or rookie questions and answers to learn and communicate together.

First of all, let's take a look at the first question: why does Mantenin coffee have mint flavor? With regard to peppermint flavor, the smell of this herbaceous plant does exist in Mantenin coffee, but here the editor will split the mint flavor into mint aroma and mint taste.

First of all, the aroma of peppermint, friends who have eaten peppermint leaves know that peppermint itself does not have much taste (sweet and sour), what we feel is actually aroma (flavor). The cold throat feeling that can actually be drunk in coffee is actually the taste of peppermint, or rather the cold feeling caused by menthol ingredients. In addition, what can cause a cool feeling in the throat after drinking coffee is the famous civet coffee, in which the musk ingredient can also cause a cool feeling, but only the authentic civet coffee that Indonesia eats Mantenin coffee beans. Mantenin's unique Chinese herbal flavor, Indonesian regional flavor can create this unique taste!

The second question is whether the milk coffee merges in a big circle or a small circle.

First of all, this question should be asked: do you handle your milk foam well?

First: if the milk foam is too thick and does not hang up too thick foam, but also want to pull flowers, in order to make the milk coffee have fluidity, then the fusion must circle and increase the height of the fusion milk flow, but this will bring too much coffee fat into the milk coffee, resulting in a lighter surface.

Second: if the milk foam is played very well, the fusion action is basically around the size of a coin in the center of the milk coffee. If the circle is too large, it will cause turbulence and affect the subsequent flower drawing, which is also a kind of damage to the taste of the coffee. For details, please refer to the fusion before drawing flowers.

As for where the force is used? What posture should I use? The editor believes that it is necessary to use both arms and wrists, as well as fine-tuning with fingers. Muscle movement is a set of dynamic balance movements, and it is impossible to say where the force must be used and where the force cannot be used. But if you are taught to use only your wrists or arms, you will not be able to integrate them.

The last question is, is the coffee powder bed concave or flat after brewing? This is a common problem for coffee fans.

In fact, we may encounter a concave powder bed that is only brewed around the size of a coin in the center, while a flat powder bed will appear when the whole coffee is completely extracted. This is the difference caused by the method and scope of water injection, and the editor understands it like this: as long as you can extract a good cup of coffee, even if the powder bed is convex! But the premise is to be uniform, which means that the amount of water injected is uniform and the extraction is uniform. If there is a powder bed high on one side and low on the other, or uneven powder noodles, it is the uneven impact of water flow, resulting in uneven coffee extraction!

Then how can we make the water flow uniform? One word: practice!

How to practice?

First, practice the stability of the current and try to consistently fill a mug with a uniform amount of water. Note that the current should be perpendicular to the table, not a parabola.

Then, on the basis of the first step, do water injection exercises around a range the size of an one-dollar coin, and pay attention to parallel circle water injection, not from high to low, otherwise it will cause uneven flow pressure.

Then what if my hand flushing pot is prone to "flying water", showing a parabola?

As pictured above, when the parabolic flow reaches the near pot point, the lower water actually scours almost the middle layer, and when it circles to the far pot point, it almost rushes to the filter paper! So the editor suggests that students who buy this kind of hand punch pot, or students who are used to parabolic flow, try to consciously pull back a little bit, so that the final falling point of the current parabola is kept near the center, so that there will not be a normal extraction while scouring the filter paper!

That's all for today's topic. You are welcome to contact us if you have any questions and suggestions. Qianjie Cafe will do its best to answer it for you!

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