What are the advantages of hand-brewing coffee? how to grasp and regulate the sweet and sour feeling of extraction?

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Making coffee by hand for about 2 minutes is the most sour time, so of course you will feel sour when you drink it, if you want to be less sour, make it a little longer, so that the coffee will be sweeter!

The advantage of hand flushing is that it can better control the taste, rather than rinsing every bean for 2 minutes and 15 seconds and then judging whether it is good or bad!

Extend it a bit: since the coffee is sour in about 2 minutes, this method is more suitable for coffee that is not sour, and deep roasting is quite appropriate.

As for the coffee with high acidity, you don't like the sour coffee, so don't use the method of strengthening the sour taste to make it. If you take a long time, it won't be so sour!

Because of the above reasons, many baristas rush in this way, resulting in a relatively small space for roasters to play, so they have to be baked more deeply in order to cooperate with this method.

So easy to fall into the cycle, the barista washed very sour and told the baker that the baking degree of the beans should be adjusted, and the baker would adjust the roasting degree, and eventually become coffee beans that everyone is used to drinking deeper.

But coffee beans are often the sweetest when they are shallowly baked, and if you don't find a way to give full play to the sweetness, it's hard to break free from the cycle above.

If you try more hand flushing around sweetness, you will find that hand flushing is much more interesting than other cooking utensils, rather than simple sour taste.

The industry thinks that customers can't accept sour taste, which is one of the reasons why it is difficult to promote coffee. I don't think it's advisable, because even though coffee beans, as raw materials, largely determine the taste of coffee, the plasticity of hand brewing is also very high. if the flavor and taste are well controlled, customers can drink this coffee as soon as they drink it, and it has a very natural sour taste. Many people will probably be attracted to the coffee. At least I have been trying to make a considerable number of customers directly drink a cup of coffee and then sigh: this coffee is so sweet!

So the core of making coffee is sweetness, or to regulate the balance between sour, sweet and salty flavors! In fact, the purpose is to give yourself a different experience in the taste buds. When you drink coffee with high sweetness one day, I think you will understand!

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