Extraction of Thought Patterns Uniform Extraction of Fine Coffee 2

A lot of people are asking "what is fine coffee?" people who are more radical will say, "what is not boutique coffee?" and people who are more radical will say, "do you really understand boutique coffee?"

Sometimes it's a little weird to talk about coffee because subjective feelings are hard to express. Subjectivity, which is difficult to express, can be exploited. Because subjective feelings can often be used as "as long as you like", and although the concept of coffee has a framework, there is no absolute right or wrong, so it is easier to negate the views of others with the topic of coffee. Therefore, I do not know if you agree that it is easy to be impetuous to talk about coffee.

Let me make a definition for once. If we throw away the definition of "beans" in speciality coffee specialty coffee, we may be able to give a pulse to boutique coffee. My personal understanding is that boutique coffee should be the product of the rigorous innovation of coffee in each value-added chain.

Why do I define it this way?

Everyone naturally understands what it means to push through the old and bring forth the new. But it is called "rigorous" because there is a scientific basis behind it. Each value-added chain means that every step of the planting, processing, baking and production in the place of origin makes the final tasters feel different.

I have described a little bit in a diary on http://www.douban.com/note/239150339/ about the integration of this industry chain. Nowadays, as each industry chain begins to integrate closely, we gradually enlarge the overall influence of coffee taste from one link to the final. On this point, we also emphasize that a certain link is king, which seems a bit naive.

I want to write this article is the summary http://www.douban.com/group/topic/28217172/ of a friend in my coffee common sense group. His summary provides very useful information, but it also confuses many friends. Because an Philharmonic pressure has so many parameters. Not to mention, there are other ways to make coffee, such as siphon, French pressure, hand flushing, chemix, mocha pot, clover, trifecta, Italian and so on. Personally, for example, I have not yet systematically learned siphon, nor have I touched the mocha pot. And I believe it will take quite a long time to really master it. Not only that, different coffee beans or the same kind of coffee beans have different freshness and so on. I think there must be a lot of friends in this situation.

I don't think today there is a master key that can fill everyone with blood in an instant. However, we can find some rules and clues from these seemingly complicated coffee making. This is not only for what we know now, but also for the innovation we encounter in the future, and even for our future innovation.

I don't know how many times I encourage you to read this http://www.douban.com/note/212526435/ first. )

In the final analysis, the core of making coffee is extraction, and the purpose of extraction is to make the coffee taste good. The topic of whether coffee tastes good or not is always a problem, and it is difficult to tune. But if we can make a few dimensions of our sense of coffee, that is, 1. The balance of ups and downs, 2. Alcohol thickness, 3. It can be done if it is clean and smelly. (I didn't quote the aftertaste because it has more to do with the degree of baking and beans.)

In other words, no matter what kind of production method, it is extraction, and if the extraction is reasonable, we can use these three dimensions and combine the corresponding production method to build a framework for coffee production. So what we should learn next, for baristas, is not whether it tastes good or not, but how to adjust the balance of its ups and downs, and the direction in which I change the parameters each time compared to the last time. Here, we are going to use this extraction diagram again (this time take Espresso as an example):

If you read the diary of the previous extraction, we know that the concentration of Espresso should be 8% Murray 12%, and the extraction rate is between 18% Murray 21%. But if we make a relative comparison. The increase of alcohol thickness in our taste can be achieved by changing its concentration, while the transverse axis extraction rate is actually a transition process of sour, sweet and bitter. That is, insufficient extraction will be sour, excessive extraction will be bitter, reasonable extraction will balance sour and bitterness, and even reflect obvious sweetness. In addition, if we drink miscellaneous flavors, it is often over-extracted. So, the three dimensions I mentioned earlier can be shown in this picture. That is:

It is important to have such a framework. Because the values of this kind of extraction rate and concentration show that if there is no direct connection to the senses, then coffee is very difficult to find a bridge between reason and sensibility. For baristas, I would rather not choose a reasonable extraction rate. I prefer to use taste to evaluate whether coffee is extracted properly. On the other hand, the data doesn't tell the whole story, but if there is a relative connection, (the word relative is important and will be mentioned later), once a good coffee is made and recorded, it is possible for us to copy it.

More importantly, a reasonable extraction rate is of universal significance to all kinds of coffee. It gives us a common and thinking basis for all kinds of coffee making.