How to learn how to make coffee from scratch _ beginner's guide to making coffee by hand

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This article is for friends who have just come into contact with coffee, or have been in contact with opponents for some time, as for senior players who have trained their hands to be similar to machines, or professionals who are very mature in technology, the reference value of this article depends on you.

Hand brewing is a very simple coffee brewing technique, as long as you have a set of simple equipment and some practice, you can provide yourself or the people around you with a delicious cup of coffee. Some people say, "it is easier to make coffee by hand than to learn." In the editor's experience, this sentence is basically true, but on a deeper level, what kind of cooking method is not like this?

As far as the existing cooking tools are concerned, we really have to pay attention to it, but I'm afraid this kind of extraction is not the most troublesome.

As far as the editor knows, the process of hand rush from scratch is about this: 1, the simulation period. 2. Basic period. 3. Training period.

1. Simulation period:

Hand flushing is a long way to go, and for beginners without any foundation, any genre or technique mentioned in the book or on the Internet is fake, and the taste you like is the most real (of course, as your taste experience accumulates. This will also evolve), so it is recommended that you first put down those noises, find your favorite flavor, and then try to copy it.

At the beginning, when you don't have any foundation, first find 10 stores you "seem" interested in online, regardless of genre or the equipment used in the store, first try to find your favorite flavor from these ten, and then follow what you use in the store, such as cooked beans, hand filter cups, hand pots and bean grinders in the store. You try to get one at home as much as you can.

Don't just listen to how much the equipment in the store is worth, you don't need to spend a lot of money alone, and don't look at how many certificates are posted in that store, and don't look at the qualifications of any division or division, which are not yours, so they are all fake. what's more, it doesn't matter what techniques and genres the shopkeepers use, they don't make any sense to newcomers like you.

The initial selection criteria are simple. Ask yourself if you like the taste of this cup of coffee.

In case you are unlucky and can't even find 10, you'll have to find another 10.

Everything else seems to be fine, only the bean grinder is really an option for beginners, because except for the bean grinder, everything else can be discarded within a thousand. At present, the bean grinder used in the coffee shop has at least the level of little Fuji ghost teeth, and better ones such as EK-43 will be used if you pay more attention to it. At the beginning, if you don't know anything, you have to use it to this extent, and anyone will have flesh pain.

What the editor wants to tell you is that there must be a bean grinder, but there is no rush to get it in place. Anyway, at the beginning, your level is not enough, and you can't drink it with what is too good. Just find a small flying horse, small flying eagle, small steel cannon and so on. I just remember to maintain it well in the process of using it, and maybe I can still hang Xianyu and sell it after I get out of the novice village.

At this stage, what you need to do is to be able to replicate at least 70% of the taste you drink in that store, with aromas, acidity and sweetness, and rinse the sun like the sun. Do not aim too high, you should recognize the fact that for players of some level, it is not easy to completely copy the taste of a cafe, let alone this novice, forget it!

In addition, in terms of coffee drinking ability, at least you should be able to distinguish the flavor differences between different producing areas, as well as the differences between each roasting degree. This is to develop your technical foundation and personal taste. In terms of the frequency of visiting your house for advice once a week, you will know a little bit in mind after running for three months.

If you can't make a difference after running for three months, you'll have to stay in the garrison for another three months.

If you practice at the rate of one or two cups a day, you will only keep the current stable for three months, and you haven't even started yet.

2. Basic period:

The only thing you have to do during this period is to seriously run other stores, but this will be valuable to you at least after you can drink the difference between the producing areas. The most important thing is to remember that the purpose of going to the store is to find your own blind spot, not to find out the store's problems.

The basic frequency of running stores is still one a week. If financial resources, time and physical strength permit, you can run a few more stores, but the editor thinks that it is useless to run more.

Why would you say that?

In the process of running to the store, you will encounter different hand brewing genres, different brewing equipment and different store styles, and you will begin to encounter coffee from the same producing area but presented in different ways, but the same equipment has a completely different taste. After you have a basis for the flavor of each producing area, you will know where the level of coffee you drink is (but the premise of this is, where is your level). After knowing the difference, you will want to recreate that flavor trend at home, which will take at least three to five days for a novice who has just started to stabilize the current.

If you find that the restaurant tastes good, then you can think about whether the cooking theory and system on which the store is based is worth learning. This is the main reason why you have to develop at least the most basic taste skills before you start going to the store, because you are about to start choosing the right cooking system for you.

The so-called brewing system is roughly defined in this way, there is a set of fixed brewing tools, there will be a complete theory of coffee extraction, and there is a specific standard for the way coffee is tasted.

The fixed cooking tool will make you at least have a fixed benchmark for each cooking, and will not be trapped in the equipment maze without realizing it; the cooking theory will help you file your cooking experience every time, and it will also help you complete each planned cooking plan, which can train your imagination and completion ability of your sense of taste. The standard of taste will tell you the problem of each cooking and the direction of improvement of the next cup, so that you know what is the difference between the expected cooking and the actual taste, and then how to correct it.

A mature cooking system must be able to put forward a set of logical discussions clearly and completely as the editor said, and these discussions will help to achieve a certain target flavor (or style) cooking setting. By the way, more sensitive friends should know, in fact, this is PDCA.

Perhaps the logic of discussion and thinking is slightly different because of different goal styles, but a professional cafe must be based on a complete brewing system.

If you go to that store to work, you will learn faster. In terms of the volume of a stable store, basically 3Murray can have a little foundation in about six months. If you stay at home and practice slowly, it just takes a long time, and if you are fast, you can have some foundation for a year.

Is it possible to shorten the duration mentioned in this article? of course, it is possible that if you increase your practice, the relative time to get started will be shortened, quantitative change will lead to qualitative change, and everything is based on this.

In short, as long as you concentrate on learning one set of methods well at this time, don't think about anything else. If you have a problem with cooking, go back and ask the shopkeeper; when you drink something different when you go to the store, go back and ask the shopkeeper. Until you can rush out of your default flavor according to the cooking system you have learned, only then you will want to think about the next step.

The basic cooking skills require a lot of practice, but the tasting ability needs to be improved by going to other stores. This is why I will tell you that the purpose of going to the store is to find your own blind spot, not to find the deficiency of the store. Always want to raise your own level, and it is really self-improvement, not by belittling others. But if your goal is not to raise your level, it's a different story.

As for the conflict between the brewing system and the brewing system, the editor will put forward the idea that basically, the process of coffee brewing is inseparable from the principles of extraction, including physical and chemical, and some laws cannot be violated on earth. With this, you can make the most preliminary screening. Do not understand these can Baidu, if even Baidu to the most superficial explanation is not consistent with the principle he proposed, then it means that the way the discussion itself is formed is problematic.

There are also some factions that do not discuss the principles of science with you and give you a set of ways to do it, and what comes out is delicious. There are also people who talk about principles and principles, but what comes out can only be said to have his personality, and how to screen between the two ultimately depends on your own ability to distinguish.

As for why there should be a subordinate school (or central idea) first, you can read the allusions of learning to walk in Handan.

3. Training period:

When you are familiar with the original cooking system, you should not only continue to practice according to your PDAC, but also keep going to the store. In the last stage, you went to the store to find out where you really belong. at this stage, when your technology is mature and your taste ability is more advanced, if you want to go further, it is necessary to try to develop a set of cooking system that belongs to you from the experience of running to the store. You don't have to deliberately ask for it. When the time comes, you will naturally develop.

There is no other way to practice the technical side, keep a fixed amount of cooking every day, maintain the correct handle of holding the pot and the skills of controlling the flow of water, know what you want to taste, and then you can really rush out of the flavor you set, which can be achieved through practice.

Technically speaking, the editor knows that the first-class master is to such an extent.

For them, there is always a way to break out of the smell you are used to. For example, they can extract the smell of flowers from beans that you think have no fragrance, or accurately extract that flavor from some of the subtle flavors that you just vaguely feel. For example, you will feel as if there are flowers, but they can tell you clearly whether they are roses or lilies.

When you want to restore the level of the whole cup of coffee, what they want is to "make your own default taste." for example, you think a cup of coffee needs to be floral, sour and sweet, but for them, as long as they can accurately bring out the sweetness of the roses, because they know how to give up what they don't want and only take what they want.

When you can make all the flavor you want, the so-called "flavor" and "hierarchy" will have their due value. When you have as many flowers as you want, as much acid as you want, and as sweet as you want, you have changed from a follower of flavor to a creator (of course, it depends on how much space the baker gives you).

To this extent, you can do the layout in the flavor, hand punch the world's first-class experts, everyone has this ability.

If you really practice your original cooking system, your taste benchmark will continue to improve when you go to the store. When you drink a cup of coffee, you can probably know the difference between his brewing system and yours when the barista makes the cup of coffee. The better your own taste, the more differences you can find.

If you always go to the store with a positive mature mentality, the differences you find will eventually turn into a driving force for your progress, and in the end, you will find that you drink not just coffee. It's the barista's personality and his personal taste.

Last

Confucius said: "three people walk, there must be my teacher." At some point, you will really only find the advantages that you can learn from other people's coffee, and this mindset will take a long time to learn, so you'd better go the same way from the beginning.

So far, have you found that this theory can also be applied to other fields such as siphon, Philharmonic pressure, mocha pot, Italian machine and even baking?

The tool itself is not good or bad, and the reason why you feel that "this kind of thing is just like this" is because you are "just like that" in this field.

Finally, to what extent does this training period come to an end? To be honest, the editor himself does not know, you say, to what extent to play coffee can be regarded as the bottom?

At least until everyone admits that you are an expert.

END