Barista skills-what are the common misunderstandings in making hand-brewed coffee? hand-brewed coffee teaching.

Hand-brewing coffee is a seemingly simple but actually very complicated task. In a short period of about 2 minutes, there is a huge accumulation of knowledge. For beginners, it is easy to get into misunderstandings. In this issue, baristas will take stock of the misunderstandings that are easy to occur.

Many friends are attracted by the elegant movements of baristas to make coffee, which will lead to the belief that the technique has a great influence on a cup of coffee, and even the obsession with the technique (that it must be the problem of the technique). There is no denying that the technique has an effect on the taste of coffee, but the importance of its influence is not dominant. Qianjie thinks that a good cup of coffee can be made by matching the correct grinding degree, water temperature, powder-to-water ratio and normal brewing methods. As we can see, behind the elegant cooking actions, some "old masters" should pay more attention to the cooking parameters they use and the meaning behind their cooking methods. Only by understanding its intention and absorbing the essence that is useful to yourself can you grow quickly on the way to cooking. And the same brewing method can not deal with all coffee beans, such as Yega Xuefei with fruit tonality and rich and mellow Manning coffee, the latitude of the two spans is not small, only constantly adjust, according to the actual situation to judge the extraction state so as to change the current hand-punching parameters, the best product is the right idea.

However, Jie used to think that although any kind of appliance can achieve the same excellent cooking as long as you understand the extraction principle, choosing the right filter cup will get twice the result with half the effort. For example, if you want to cook mellow, you can use Kono filter cup for cooking, and for uniform extraction to achieve a balanced effect, you can use cake filter cup for cooking. When brewing hand coffee, you usually need to use electronic scales, thermometers and other auxiliary tools, which provide a lot of help for your brewing accuracy, do not ignore the accuracy of the parameters, which may ruin a cup of coffee. For example, the brewing parameter is 15 grams of coffee powder, the proportion of grinding degree is 1:15, and the water temperature is 91 ℃. If you actually use only 14.8g of flour (which may be worn out when grinding beans), the temperature is 91.4℃ and the total amount of water injected into the boil is 231.2 g. It seems that these parameters are about the same as the planned parameters, which can confirm the different flavor of the two cups of coffee. As for whether it is getting better or worse, it will not be considered for the time being, but it is certain that there is a deviation between the flavor and the preset. )

Therefore, after making a good cooking plan, we should try our best to strictly follow the cooking plan. If each parameter is a little short, the final result will be very different.