What is hand-brewed coffee Xiaobai advanced coffee knowledge and tasting steps novice learning is not confused

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Qianjie-introduction to hand-brewed coffee

Boutique coffee generally refers to a single variety of coffee beans, and can even be classified into a specific producing area, manor or even every piece of land. Then we extract him by hand. Hand-brewed coffee is one of the most important extraction methods in high-quality coffee. It can better express the sweet, sour and bitter flavors of coffee beans without any machine. To put it simply, boutique coffee restores the original flavor of coffee. We brew different kinds of beans and experience all kinds of pleasure they bring to us.

1. Smell the dry aroma of coffee: in many coffee shops, when you order individual coffee, the barista will take a cup of freshly ground powder for you to smell, starting with the dry aroma to taste the first step of the coffee. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

2. Flavor: when coffee is in your mouth, you can feel its flavor. Each kind of coffee seed will show different flavor because of different varieties, producing areas, planting methods, treatment methods and storage means. Try to record your feelings about coffee beans against the flavor inside. If you taste too much, you will clearly know your preferences and style.

3. Perceptual aftertaste: after drinking coffee, there will always be a taste coming back from the throat, some of which are very long-lasting and clear, while others are very short and vague. Only coffee with a deep aftertaste can evoke the memory of the taste buds.

4. Know acidity: there are too many friends who give a "I refuse" attitude when it comes to the sour taste of coffee. Many people like coffee which is very mellow and even has a strong taste and thinks that it is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee.

It must be noted here that the more sour coffee is, the better. Sweet and sour substances in coffee are components of the complexity of coffee flavor.

5. Perceived mellow: this indicator, also known as taste, is visually interpreted as water and oil. Oil is thicker than water, so the taste value is higher than water, and high-quality coffee will feel fuller than low-quality coffee. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad.

6. find defects: there is no negative taste in the whole process of a cup of coffee from smelling dry fragrance to drinking it, such as unclean, astringent and fermented taste. if there is such a taste, we think that this kind of coffee is unclean and must not become fine coffee. We say that when we taste a cup of coffee, we taste it one by one in this order. If each index is positive, then we give this coffee a higher score as a whole.

Knowledge: coffee beans contain a variety of organic compounds after roasting, especially acidic fats and volatile fats.

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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