How to brew coffee by hand? how to brew in the face of unfamiliar coffee beans?

For a strange type of coffee beans, many people will not know how to brew, especially some of the more expensive beans, will be at a loss for fear of bad brewing. So Qianjie came to share how to simply set the brewing plan for unfamiliar coffee beans.

First of all, simplify your own cooking framework. Everyone has their own cooking habits and ideas. On the other hand, the idea of brewing directly affects the complexity of the cooking scheme. For example, some people will customize their own cooking plan for each type of coffee bean from beginning to end. Some people will classify the coffee beans they have come into contact with and cover them with 2-3 sets of brewing schemes. For example, there are more than 50 kinds of coffee beans on the bean list in front street, but there are only two sets of cooking plans, one is shallow baked, the other is deep baked. According to the characteristics of coffee beans encountered in Qianjie, they are roughly classified into two types of cooking schemes: light baking and deep baking. And these two sets of cooking schemes are very universal, and for many coffee beans, they can show their flavor characteristics. The differences are water temperature, grinding degree and filter cup. These parameters are directly adjusted for coffee beans with different characteristics (roasting degree). For example, light-roasted coffee is more resistant to extraction, so it will use higher water temperature and finer grinding, while deep-roasted coffee is easy to extract, so it will use lower water temperature and thicker grinding. Therefore, the first step is to sort out and classify the characteristics (similarities and differences) of the coffee beans we have come into contact with before, and then sum up the cooking scheme with high versatility according to the differences of all kinds of beans. The higher the generality of each cooking scheme, the better, and the simpler the better.

The second step is to identify whether the strange coffee beans belong to which category you have already classified. For example, the front street is divided according to the degree of baking, so you only need to distinguish whether the coffee beans are light-baked beans or deep-baked beans, and you can use the corresponding cooking scheme. The easiest way to judge the baking degree is according to the flavor description on the label. If it is a description of flower aroma and fruit, it is shallow roasting coffee, and if it is a bitter description of nutty cocoa caramel, it is deep roasting coffee. If there is no flavor description label, then you need to judge the baking degree by the color of the coffee beans. The color of light-roasted coffee beans is generally between light brown and dark brown, and the color of dark-roasted coffee beans is usually between dark brown and black. With the continuous brewing and summary, we will gradually find that coffee beans are either shallow or deep-roasted. There is a line from light to deep baking, not just two points. As a result, the original shallow baking and deep baking method will slowly derive into the third category, moderately roasted coffee beans. (on the surface, the punching method is added, but in fact, the original classification is further subdivided to be more accurate.) with the continuous accumulation and summary, you find that it is also lightly roasted coffee, but some coffees are more resistant to extraction, such as rose summer coffee beans. So once again carry on a more reasonable classification.

To go back and forth... Constantly improve their own cognition, in the face of unfamiliar coffee beans, we can match the characteristics of the new beans with the characteristics of the beans in memory, find a reasonable brewing method, and constantly improve the scheme at the same time, because the current cooking scheme can flush out the good flavor of this bean, but there are also schemes that can be explored by optimizing the parameters to get a better flavor.