Fine coffee does not take out: from the selection of beans, boiled to tell you what is "fine coffee"

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After drinking cheap and readily available chain coffee, have you forgotten the emotion of sitting down and tasting the coffee? Boutique coffee is not only a brand, but also a concept and ideal. And the full cup in your hand must be full of barista or professional heritage, not just a pick-me-up drink every morning.

Taste starts with the selection of beans

Roasting coffee beans, determines the quality of a cup of coffee, taste coffee, starting from the choice of coffee beans. Among thousands of kinds of coffee beans, each bean has a different local flavor, from pure blood Arabica to countless mixed-race inoculated new Arabica, each bean has its own unique flavor, whether it is coffee beans produced in Central America, South America, Africa, Asia, or many island climates, everyone has their own preferences.

Since the rise of shallow baked beans in recent years, all baristas have blindly pursued shallow baking, for no reason, as if they only need shallow baking. In fact, not really, there are also some cafes that use light-baked beans as the base of Italian style, I do not know whether it is good or bad, and there are no certain regulations, but I believe there are still many shops that use high-quality beans to make Italian recipes instead of commercial grade coffee beans. Espresso has its own romance, yearning for the past, even if coffee enters the third wave of revolution, espresso still has room for its existence.

The emergence of the third wave of coffee (that is, the trend of boutique coffee) is that some baristas want to pursue the origin of coffee. In addition to understanding the water quality, the boiling point of water, the degree of roasting of coffee beans, and the thickness of grinding, they will also have a deeper understanding of the boiling of coffee. Use the logic of catering to formulate the cooking of coffee. Inevitably, baristas should also have some understanding of a wide range of food culture.

Coffee has always had a place in the food culture, no matter how many years it has passed. Although coffee is not a new food culture, it has been creating new value, but there is no denying the fact that rough and cracked coffee beans still exist, and this problem is very difficult to change and may never be changed. and we only have the question of choice: choose, sell, buy.

Stew boiling and perfect extraction

It doesn't take long to brew a cup of coffee, which of course refers to hand-made coffee. However, the process of preparation and cleaning is tedious and troublesome. It is also a general rule for us modern people to get a cup of coffee quickly. If you are not afraid of trouble, make a cup of hand-made coffee.

First of all, we must pay attention to the freshness of the coffee beans, it is best to grind and cook (not baked and boiled). The aroma of the pre-ground coffee powder will be lost in a few hours, and there are not many other flavors except bitterness. It is really recommended to use fresh coffee beans for fresh grinding and cooking, handcups, mochas (pots), or American machines, or at least get a cup of fresh coffee. One machine that is not recommended is a coffee machine that centralizes a large bag of coffee beans in the machine, which makes it more difficult to maintain the quality of the coffee beans.

The thickness of grinding is also related to the performance and change of a cup of coffee in the mouth. Pay attention to the water temperature, too high temperature is easy to over-extract, coffee powder is too fine will have the same problem, but too thick is not easy to extract. To grind according to your personal preference, you must spend some time understanding the scale and adjusting the water temperature. In addition to reading some boiled books and learning, you can also experience, inspect and practice by yourself.

Coffee brewing is controlled by the strength of the body, not just movement, understanding the stretching of the muscles, the coffee brewing stick and the hand naturally become one, and the stick is an extension of the hand, to experience how to gently merge, how to squeeze, to achieve a perfect self-extraction. Different sticks, the area of coffee exposed to the amount of soft and hard, has a considerable impact on the extraction of coffee. Of course, the extraction rate of hand-made coffee varies with the use of different tools and the level of water injection. Just like the same coffee beans, different coffee utensils will make different coffee.

The so-called self-perfect extraction is in the process of self-training, constantly trying to make full use of the changes of coffee liquid in the mouth to find the favorite taste. The so-called self-perfect extraction is not really to achieve the "perfect" degree of extraction, but to let yourself have a deeper understanding of this coffee bean. Everything should start with your own mouth and nose, not what others say.

Self-training, self-cup testing, requirements for grinding scale, constantly trying new scales and cooking time, and constantly trying in the process, you will have new knowledge and ideas about coffee. There is no final conclusion on how to master the cooking temperature in order to establish a set of cooking methods of your own. Some people say that there will be a temperature difference every second, which is right. I also believe that in the cooking process, coffee powder and water are not the same for a single second.

From the temperature change of the environment to the natural cooling of water, the external conditions are a little different all the time.

In the case of hand-held coffee, the scale (thickness) of the grinding powder alone is experience. Too thick will form a waterway, too fine will form a water barrier, what scale to grind, or to rely on a long time of observation, in order to find a suitable scale. Why did I say it was the right scale for me? Of course, the environment includes the height of individual cooking, and the water temperature varies with different heights, and the general environment and room temperature are also variables to be considered. moreover, everyone's cooking environment is different, so it is also quite happy to find a cooking method of your own. Also because there are so many variables, coffee is interesting, and it doesn't have to be how to do it and standardize it. I just want to say that that's your rule, not mine.

Again, the water temperature will be very different because of the environment, and the cooking height and cooling rate will not be the same for a second. Among so many changes, you don't have to care about whose rules you want to find a cup of coffee. As long as you pay more attention to the details (including water quality, temperature, grinding scale, cleanliness), and make improvements and adjustments over and over again, everyone can brew a cup of fine coffee.

Because you follow your own judgment and heart, the coffee you brew will have an idea. The birth of a cup of boutique coffee is thoughtful and cannot be replaced by machines. if you apply standard numbers and have no human breath, it will not be beautiful enough.

Content source: "Fine Coffee not to take out: coffee Letters for employees"

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