The skill of brewing coffee by hand to brew fine coffee

Perhaps because of the proliferation of mechanized production in recent years, or because coffee that is not ground by hand has destroyed the original flavor, at present, handmade coffee is considered to be of high quality. However, while many coffee shops are transitioning to artisanal coffee, there are still many chain coffee shops that use automatic coffee machines. Some baristas who focus on high-quality coffee believe that these automatic coffee machines are set for a fixed time and temperature before making coffee, and use almost the same weight of coffee powder to make, so the taste is the same. For example, some chain coffee shops use the 7-gram powder package when making coffee, which includes 5 grams of coffee powder and 2 grams of partner, and the coffee produced is also 56 grams.

But the real good coffee is controlled by the barista himself. For example, the baristas at Clover Cafe in New York City mix 19 to 21 grams of ground coffee with 42 to 56 grams of liquid, depending on the amount, and they make their own espresso.

In addition to hand-made, coffee shops in New York City have also spent a lot of thought on making tools. In order to enhance the quality of hand-ground coffee, many coffee shops prepare multiple coffee grinders, each dedicated to grinding a flavor of coffee beans. One for espresso, one for decaf espresso, and one for freshly brewed coffee. When these cafes require two or more types of coffee beans to blend, they also prepare a separate grinder to grind the coffee powder, in their words: "This is to ensure that the coffee taste is pure."

Of course, there are also some cafes that do not agree with this kind of "fine carving". They have their own understanding of high quality, but whether they can really get consumers 'love is another matter. The Ninth Street Cafe, for example, believes that coffee should be drunk quickly from a ceramic coffee cup that is not too hot. If you ask for an artistic cappuccino to sip slowly, they say,"We don't make this coffee." They think their coffee is tamped evenly, brewed at the right temperature and brewed for the right time, but consumers seem to judge them differently. Lewis is a demanding coffee consumer: "I don't think their coffee tastes good, on the contrary, it tastes bad!"