Hand brewed coffee-the first choice for making coffee at home

Hand-brewed coffee made more naturally remember some regular things, such as the influence of taste factors in the water temperature, in principle, the water temperature is high, it is easy to show bitterness and low water temperature is easy to show acidity, repeated verification is indeed correct, so also used to brewing deep-baked beans when the water temperature is generally controlled at 90° above and for relatively shallow roasting of Chinese and American coffee, the water temperature is adjusted to 90° below.

But there is a slight exception to the costa rican angostora beans. A deep-baked boss will bake even middle-aged beans to a second burst, resulting in beans with greater richness and depth, but less intense acidity, replaced by more stable and tasteful acidity. However, I have always been obsessed with the legendary strong acid in China and the United States, and tried my best to advise. As a result, the boss accidentally listened to my slanderment-the lightest baking in more than half a year: Costa Rica, just high, is really sour enough! More sour than sour grapes! After two days of cup evaluation, the result: acid can not stand!

Helpless, the water temperature was simply adjusted from 87 degrees to 92 degrees-the result was unexpected, sour and sweet, and it was syrup-like sweet and added with strawberry jam clear acid-sour and sweet is you, Costa Rica! A little do not believe, continue to have a cup, the same sweet sour, and the richness of the whole taste is not reduced, because the whole taste is more sunny spring style-such a cold winter, really good rare ah!

A little confused, high water temperature tends to show bitterness, low water temperature tends to show sourness-this is for ordinary beans. However, for the beans that had been baked too lightly, they were already extremely sour. If they were deliberately expressed with low water temperature, they could only add acid to the acid. Therefore, adjusting the water temperature just now had the effect of controlling the acidity, turning the acidity into sweetness and then the acidity into depth... So that's it, so that's it!

Think of primary school, our class teacher in the sub-ranking in addition to the time according to the height of a short, always the first row of seats reserved for the class the best and most introverted silent students. For those students who are the most active, it is necessary to firmly "control" them in order to control them in time, otherwise they will be naughty, and for the most silent students, let them sit in front, what activities are their turn first, over time, walk in front of them naturally a lot of cheerful...

In fact, coffee is also the same, sometimes like a rebellious child as strong personality to stimulate, sometimes dull and silent as the weather-beaten old man, before many times just sigh at its fickle, but did not expect to really patience to enlighten them, for naughty children, give him strict love and education, and for those dull old people, then use crisp songs to wake up their memories of youth, to regain the vitality of youth…For coffee, What we lack is not methods and technology, but such negative thinking and multi-faceted understanding, as well as comprehensive care...