[how to make a good cup of coffee]-- eight factors affecting coffee flavor

⑴ raw beans-- high-quality raw beans in this season

The reason why we want high-quality raw beans in this season is that we all know that freshly baked coffee beans should be drunk while they are fresh, but we don't know that coffee beans should be as fresh as possible. Generally speaking, the raw beans within a year of harvest belong to the new beans of the season. As long as they are baked properly, you can easily drink the lively sweet and sour taste of flowers and fruits as well as the rich thickness of oil and alcohol, but as time goes by, the delicate acidity of flowers and fruits will slowly lose, leaving only the dull smell of rotten wood in the end.

Therefore, not only cooked beans should be freshly baked, but the freshness of raw beans is also very important.

⑵ baking-proper baking and experienced bakers

If you want to drink a good cup of coffee, it is not enough to have high-quality raw beans, but also need to have the right roasting. Good roasting can make coffee beans have appropriate chemical reactions in the appropriate environment and produce high-quality aromatic substances. it shows the original characteristics of raw coffee beans. In baking, it is very important to pay close attention to the cause of taste, the occurrence of smoke and the change of sound. The occurrence of primary explosion and secondary explosion, and the curve of temperature directly reflect the progress of the baking stage. Of course, these judgments are based on an experienced baker.

⑶ bean grinder-just the right scale and uniform grinding

Leaving aside the above two points, the bean grinder is the biggest factor affecting the flavor of coffee beans. Having a suitable scale and uniform and fast grinding is very important for coffee beans, even if the coffee is extracted for the first time, as long as you maintain a correct grinding scale, it will not easily spoil a good cup of coffee.

⑷ water temperature and water quality-98% moisture in a good cup of coffee

Coffee is the essence extracted from the meeting of coffee powder and water, so if you want to make a good cup of coffee, in addition to fresh and high-quality coffee beans, water temperature and water quality are also the key to release a good cup of coffee. It is generally recommended to use a better activated carbon filter to filter pure water, which can get a purer and softer taste. The high ground of water temperature generally depends on the freshness and roasting degree of coffee beans, and can also be adjusted with some appropriate scales. The full expression of coffee beans is the most basic condition for baristas.

⑸ utensils-subtly affect the taste of the whole cup of coffee

The coffee brewed by different people has different taste, and different utensils express the taste of coffee differently. For the more common hand punch and filter cup, due to the different kettle type, spout and feel, the extracted flavor will be very different, and the filter cup mainly depends on the material and cup type, which will affect the heat preservation effect and the degree of extraction. therefore, it is also very important to choose an appliance that suits you.

⑹ stewing-- the most important link in the method of hand-punching and filtering drops

The length of stewing time is directly related to the taste of a whole cup of coffee, which is similar to the adjustment of water temperature, which is adjusted according to the freshness and roasting degree of coffee beans, combined with proper scale, and the "capillaries" in the coffee powder are opened during stewing to extract the most complete and delicious part of the coffee.

⑺ extraction rate-extraction rate makes the taste softer and more layered

Having said that, the appropriate extraction rate can make it easier for taste buds to distinguish each level of flavor. Assuming that coffee is a piece of paper full of words, then the appropriate extraction rate is so that we can better see the contents of this piece of paper. If the extraction is too strong, it is not easy to distinguish the level and flavor, and the extraction is excessive. Then the flavor in the coffee is also too diluted. So generally speaking, in the cat cat, we prefer to be able to tell the extraction rate of each level in this cup of coffee.

⑻ barista-control the production of a cup of coffee

Baristas must be at the end of the list that affects the flavor of a cup of coffee, because a qualified barista will not choose a wrong way to extract coffee, on the contrary, as the controller of all the details of a cup of coffee, baristas will choose a more appropriate scale and water temperature, use the most suitable water flow and extraction rate to express their understanding of the coffee and give full play to the best flavor of the cup of coffee.

Therefore, I think that baristas have the least influence in a cup of coffee but are the most indispensable.

PS: summary of personal experience, if there are any omissions, I would like to provide additional advice.

China Coffee Trading Network: www.gafei.com