Want to make the same delicious coffee as the coffee shop? Four skills you need to pay attention to

We may all have similar troubles. Even if we buy the same equipment and equipment, it is very difficult to replicate the taste of the boutique coffee drunk in the cafe. Hand-brewed coffee is, siphon coffee is, and espresso is. How to adjust the grinding scale, judge the water temperature at home, and then adjust the steaming time, water injection and filling techniques, and stirring techniques?

Tip 1. Decide on the cooking structure

Choose a way to brew coffee, and then decide on a brewing structure as the prototype of the adjustment. Take hand brewing coffee as an example, the prototype of brewing structure can be "using Hario V60 filter cup and injecting water in three times" or "using Kono filter cup to slowly feed water by drip method". After determining the prototype of the cooking architecture, the order of the tasting experience is divided. The reason why a cup of coffee tastes good and durable, first of all, it must be balanced between sweet and sour and moderate in concentration. Secondly, it will enter the level of aroma, taste and flavor.

Balance means that the taste feels sour, sweet and bitter, making people feel comfortable and good taste. The same medium-roasted coffee beans may be very sour and bitter because of different brewing methods. The range of changes caused by brewing alone is quite drastic, and the ratio of water to powder also directly affects the concentration performance of coffee. However, in the cooking stage, because the changes that can be made to the aroma are very limited, and the taste is almost connected with balance and concentration, the overall ranking will be delayed a little bit. I hope everyone will not be too persistent.

Skill 2. Adjust the ratio of water to flour

The two major factors controlling balance and concentration are basically the ratio of water to powder and the degree of grinding. On the part of the ratio of water to flour, it is suggested that the amount of water should be fixed and the amount of powder should be adjusted to facilitate the conversion of different cooking methods without knotting in thinking. In the case of the same amount of water, once you increase the amount of coffee powder, it will increase the concentration and acid quality; on the contrary, reducing the amount of coffee powder will reduce the concentration and enhance the bitterness.

In the part of Italian coffee, each increase or decrease of powder is based on 0.5g, while it is recommended that each increase or decrease of powder should be based on 1g. If you can vaguely feel the difference, but you are not sure whether your judgment is the direction you want, you can widen the difference during the test. Take Italian coffee as an example, the first increase or decrease of powder can be based on 1g, if the drink result after the test is the direction you expect. Then fine-tune and correct back to the appropriate amount of powder to reduce the number of tests.

Tip 3. Adjust the grinding scale

If the amount of powder can not reach the balance of taste, the next step is to adjust the degree of grinding. Remember to move only one project at a time to reduce causes and help you find the source of the problem. After finding the best amount of powder in the current state, the amount of water and powder are fixed and the degree of grinding begins to be adjusted. Under the condition of the same amount of water and powder, once the grinding is fine, the concentration will be increased and the bitterness will be enhanced; if the grinding degree is adjusted, the concentration will be reduced and the acid quality will be improved.

In the part of Italian coffee, each adjustment is based on half-grid, while hand-brewing coffee is recommended to be adjusted on the basis of one bar at a time. The same, if you feel the difference vaguely, but are not sure whether your judgment is the direction you want, you can widen the difference during the test. Take Italian coffee as an example, the first adjustment is based on one or two frames, and if the tasting result is the desired direction after the test, fine-tune the appropriate grinding scale of the round to reduce the number of tests.

Tip 4. Adjust the water temperature

If you adjust the amount of powder and the degree of grinding, can not achieve the ideal state, and then, is to adjust the water temperature. Many books in the community show that in order to improve the extraction rate, you can try to grind the coffee fine and raise the water temperature, but because each coffee bean is different from everyone's judgment, most of the coffee beans on the market are very fresh. in the face of coffee beans whose flavor is beginning to decline, you can try to maintain the same amount of water, powder and grinding, and lower the water temperature to have a look.

The aroma is mostly volatile aromatic substances, which is easy to be destroyed by high temperature. Coffee beans which are still in good condition will be extracted at high temperature because of their weak aroma and slow flavor release, so it is recommended to lower the water temperature and retain their aromatic substances.

After each brewing, drink carefully to feel the missing parts of the coffee and think about the direction in which you expect the coffee to balance its concentration and bitterness. When the concentration or taste balance is satisfied, you can increase the items you expect to strengthen through the adjustment of grinding degree or water temperature. Basically, after adjusting the large parts properly, you will be able to get a balanced and moderately thick coffee, and then fine-tune it according to your preferences, which can not only make the adjustment more efficient, but also help you build a logical correction framework.