Basic knowledge of hand-brewed coffee Coffee cup testing What are the steps of the tasting standard How to describe the flavor taste

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Qianjie-introduction to the History of hand-made Coffee

Development of hand-brewed coffee

Peter Schlumbohm's chemical background gives him a deep understanding of coffee extraction. He uses thicker paper as the filter paper, which can filter out not only the coffee grounds, but also the bitterness and oil in the coffee.

The hourglass-shaped Chemex coffee maker is not only practical, in 1959, it was also rated as one of the best designs of modern times. The wooden decoration like the waist cover in the middle of the Chemex coffee pot is not only simple, it can play the role of thermal insulation, while the leather rope plays the role of anti-skid. The glass used in Chemex is made of glass used in laboratory glassware and does not absorb odors and chemical residues, so it does not affect the taste of coffee.

There are also some Japanese-made hand flushing appliances that are also very popular. Hario was founded in Tokyo in 1921 as a chemical glassware manufacturer. The V60 filter cup it produced was an improvement on the common coffee filter cup at that time.

V60, like other filter cups, the conical cup is mounted on the coffee pot or coffee cup, and the filter paper can be installed in the filter cup. Simple as it looks, its design is actually very knowledgeable. The conical cup body of V60 has an angle of 60 °. It makes the water flow to the center and prolongs the contact time between the water and the coffee powder. And it has only one large water hole (other filter cups are usually a few small holes), which makes the water easier and less likely to be flooded. Another feature of the V60 is its spiral ribs, which can help exhaust, making the coffee powder more fully in contact with water.

Coffee tasting

Step 1: smell the incense, step 2 taste the flavor, step 3 perceive the aftertaste

Knowledge point: it is richer than a knife stream, and it can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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