What are the characteristics of hand-brewed coffee? the four steps of tasting coffee learn one more step and one more point of pride.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Qianjie-introduction to hand-made coffee and coffee tasting guide
Hand-brewed coffee is the representative of the third wave of "coffee aesthetics" in the three-wave evolution of fine coffee.
In 1940 and 1960, coffee was fast-eating, and rotten coffee was dominant.
The second wave, 1966 Murray 2000, coffee boutique, re-baked lattes are popular, represented by Starbucks and other coffee shops.
The third wave, from 2003 to the present, the three major aesthetic cafes of the "third wave" in the United States and Starbucks, the leader of the "second wave", have a life-and-death battle to beautify coffee, with manors, varieties and individual coffees emerging.
The third wave is the individual coffee that has become popular in recent years. The trend of hand-brewed coffee and boutique coffee spread from Japan to Taiwan, and then gradually affected Taiwan.
Hand-brewed coffee different beans, different baristas (different recipes), will produce different results, hand-brewed coffee is more like a work of art, each cup will be very slightly different. Baristas will reflect certain characteristics of coffee beans through their own wishes (formula).
How would you like your coffee?
1. Smell the aroma-the aroma of coffee is full, rich and refreshing.
2. Taste-balanced, slightly sweet, bitter and shallow, no astringency, clean finish and long aftertaste.
3. No defects-no cardboard, diesel, aged vinegar, coke paste, smoke and other defects (flavor wheel).
4. the quantity is suitable and the temperature is suitable. A correct cup of coffee, hot full aroma, delicate and supple taste, gradually cool at room temperature, although there are changes in flavor and taste, there will be no defects, hot and cool contrast consistency, stable flavor.
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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