How do you make hand-made coffee? The matching idea of high-quality beans how to make beans by hand?

The editor likes to drink hand-made coffee, whether it is a single product or a mix, whether it can be traced back to the manor, whether it is in the so-called best taste period, whether it is brewed with a filter cup, pressed by the Philharmonic, or brewed in a smart cup. As long as it meets my definition of a good cup of coffee, I like it.

When it comes to matching, many people will think that the quality is not high, which I do not agree with. But matching is very difficult to do, and I agree with it very much. However, I have been thinking about hand matching for a long time.

The first question to be answered is: they are all good beans, is it necessary to put them together?

Then the question to be solved is: who is dominant, who is supplemented by whom, and what proportion is used to make them taste better than they appear alone?

The key that needs to be determined is: is it more advantageous to show the taste I want to use raw spelling or familiar spelling?

The final question is: if it is familiar, is it the same baking method and baking degree or is it different? Will it have an effect on extraction?

The editor would like to elaborate his views on all these issues in this article.

It may be that I have been standing at the bar for a long time and have more communication with consumers. I have my own interpretation of the definition of a good cup of coffee.

"what is good coffee?"

1. The sweetness of coffee is the focus of my attention.

For guests who come and go every day, a cup of sweet coffee without sugar will bring them joy.

The sweetness of hand-brewed coffee means that the coffee bean has high maturity, proper handling, suitable roasting and high quality. A strong sense of sweetness sometimes implies good acidity and clean taste.

two。 The cleanliness of coffee is the most important factor affecting impression.

The guests may not be able to drink the flavor, but they have a good taste.

If a cup of hand-made coffee makes people feel miscellaneous, astringent or uncomfortable in the mouth, it will directly affect the impression of the cup of coffee. So the cleanliness of coffee should be high. On the other hand, high cleanliness will make the flavor of coffee clearer and sweeter.

3. Coffee should have a sense of hierarchy

Although I also like the feeling of freshness, it is too easy to see it at a glance. And if there is only one feeling of coffee, it loses the need for taste. Simplicity is not necessarily bad, but it is not what I love.

Flavor has never been the focus of my pursuit.

Why?

It's simple: it's hard for untrained consumers to drink the concrete flavor we describe from coffee, even under guidance. However, they can drink sour, sweet, bitter and salty, mellow and thin, and even more astringent and miscellaneous.

Therefore, what I do is to enrich the connotation of the coffee and ensure the taste on the premise of ensuring the balance between sweet and sour, sweet and bitter, and then let the aroma bring pleasure to the guests, whether they can distinguish the elephant flavor or not.

Is it necessary to put good beans together?

Not long ago, we bought a very sweet Panamanian coffee bean-Alida Manor | Sun | tin card, you can drink clear melons, peaches, flowers, ripe beans, oranges and raisins. However, it is too sweet, the back is a little thin, people feel that the layer is not strong. Therefore, I want to use it as the main bean to make a better hand to match the beans.

It felt like I was choosing a bride for it, and I was looking for a suitable mate among the raw beans. After repeated adjustments and cup tests, the other two coffee beans were finally confirmed as brides and bridesmaids. They are Yega Snow Coffe | Cochel | Water washing and Costa Rica | Genesis | Solar. These two coffee beans have common characteristics, that is, sweet, clean, balanced, soft acidity, but slightly single flavor.

In what proportion do you spell it? Do you know it well or work hard?

Individuals choose to be familiar with spelling.

The three coffee beans use different roasting degrees, but the difference is small, and the extraction will not be affected.

I did several matching tests on the three coffee beans according to different proportions, and the score of the matching beans in the cup test exceeded that of the other three individual cooked beans before determining the proportion: 5:3:2. That is, Arida as the main bean, accounting for 50%, this proportion makes its sense of fermentation is not so prominent, so that the wine will not overshadow the good flavor of the fruit.

Cochell accounts for 30%, and its bright acidity is combined with Arida's sweetness, making the acidity of the whole cup of coffee softer and the faint scent of flowers looming.

Genesis accounts for 20%. The aroma of caramel and citrus makes the whole cup of coffee more layered and has a longer finish, leaving fragrance on the lips and teeth after swallowing.

Finally, the editor summarizes some personal views on matching--

Compared with Italian matching, hand matching is relatively easy, because Italian coffee machine can magnify both advantages and disadvantages. First cup by cup test, understand the characteristics of each coffee, think about their respective advantages and disadvantages, and then mix it, which is more troublesome than blindly mixing the cup, but it is an indispensable step for the final product.

Using the combination of multiple varieties, the baking degree should be close to the baking degree, which is beneficial to the determination of flavor trend and the stability of extraction.

A single variety can also be used for blending, and multiple baking degrees are used to improve the disadvantage of single flavor. For example, Xiaobian once used golden mantenin to bake medium and deep baking: medium baking: deep baking-6:3:1 spelled out both acidity and sweetness. Mantenin hand-flushing with layered flavor.

Blending and choosing coffee with complementary effect can have the effect of 1: 1 > 2, but pay attention to the proportion or you will lose balance. The common "Blue Mountain flavor" is made with Brazil + Colombia + Mantenin. The sour, bitter and sweet of these three types of coffee complement and enhance each other, and the right proportion can spell out the balance and mellow thickness of the Blue Mountain.