So that's how you drink coffee!

Up to now, you think that if you look like a white collar worker in CBD, you will find a Starbucks on the street in the afternoon, order a cup of Italian or cappuccino, spread out the airbook and sip for a long time, look out the window and look out at the lights and take a picture, with a few words "dan" and "teng" in the moments. In this way, even if the feelings of petty bourgeoisie, even if urban hipsters, even if they have coffee taste, even if they have high pressure? At this time, there may be a cold and arrogant sigh beside you, young man, too young and too simple.

Now exactly how to drink coffee is the most fashionable and most pressing, this is a systematic topic, if you have time, please go back to history with me and start with the surging history of coffee.

Coffee was born in Africa and spread to Europe through the war between Islam and Christianity. The drinking method ranges from boiling raw beans, to baking, grinding and then boiling, to learning to drink dregs, to trickling pots, siphon pots and a series of coffee cooking utensils. At the beginning of the last century, a Japanese made instant coffee, which was carried forward by Nestl é. With World War II, it was shipped to all parts of the world, forming the world's first wave of coffee, which finally arrived in China in the 1980s.

Instant coffee played an important role in the promotion of coffee, but born in the war years, it was naturally impossible to be strict with its taste. After the war, there was a shortage of materials, instant and shoddy coffee flooded the market, and people of insight who had true love for coffee were on pins and needles.

What is the sin of instant coffee?

First, most instant coffee uses Robusta Bean, which tastes bitter but cheap. Some people say, "Why do I think instant coffee tastes good?" That is the second crime of instant solution: in order to cover up the shortcomings of adding spice additives, not to mention the three-in-one also contains plant fat powder, think of yourself as a spice recycling bin, the whole person is not good. A few high-end instant beans use Arabica beans, the best of the coffee varieties, but the high extraction and high temperature dehydration of instant coffee can still destroy the rich taste of the coffee.

So the "second wave of coffee" appeared, and yes, Starbucks, which the petty bourgeoisie flocked to, represented the second wave. This "second wave" emphasizes the variety grade of beans, pays attention to baking technology, and has the potential to turn coffee into fine products. The disciples of American deep baking master Peter created Starbucks, Starbucks coffee swept the world, this is the "second wave".

This second wave of standard-bearer Starbucks, though the Yankees' basic business, unexpectedly brought espresso, which with milk and foam turned into lattes and cappuccinos, sweeping the north and south of the ocean. You know, Italians like to concentrate, always laughing at Americans for drinking coffee to wash their feet, only to borrow the Yankees' promotion of the world, so that so far many people mention coffee and think of Italian-style thick and thick.

Nowadays, in China's first-tier cities, it is true that there are not many people who are forced to use instant promotion, and this "second wave" trend is still the mainstream. At the same time, however, the "third wave" has already expanded its leaves in foreign spending and become the global mainstream, while the "third wave" is still in a small circle.

To put it simply, the "third wave" is the pursuit of the original flavor of coffee, just like Starbucks' heavy-baked Italian concentrate, although it tastes not bad, but the real flavor of coffee beans does not stop there-- the so-called nourishing people-- like the fruit aroma of African beans and the mellow bitterness of Indonesian beans. This is just a large area in general terms. Different elevations, different treatment methods, different manors, contain completely different flavor.

Italian relies on heavy baking to produce oil, and heavy baking will destroy those subtle flavors, so the third wave is to use lightly roasted manor beans to taste handmade black coffee, which requires more precision and beautification of coffee.

The third wave of fans must say that so-and-so coffee contains nutty flavor, berry flavor, citrus flavor, honey flavor, chocolate flavor. Coffee contains a great treasure of taste. To extract these flavors is the third wave of kingship, the artifact of petty bourgeoisie and the secret meaning of forcing the case.

How to drink the "third wave" coffee?

In order to appreciate the origin of coffee, the use of equipment is also back to basics, the third wave of enthusiasts manual filter pots, siphon pots and other classic equipment armed to the teeth, scoffing at electronic fully automatic equipment. At this point, you might as well introduce the common coffee utensils on the market to have a look, have seen, I try to cook at home to drink, taste and forced style are both amazing.

The first drip filter pot

Trickling filter pots have been available in Western families for decades, and they are now the third wave of the most popular weapon. Drop filter fan-shaped and tapered, put a piece of filter paper on top, coffee beans ground and put on it, pour hot water twice, put a cup or cup below, and the filtered coffee can be drunk. According to the personality of the "third wave" paranoia, there may also be a thermometer to accurately measure the ratio of water to powder. I believe that only with such diligence can we extract the most perfect taste of coffee.

The dripping filter pot looks simple, but it is playable, and the water temperature, grinding degree and watering method can all adjust the taste of the final brewing. As long as the coffee powder is fresh enough, it will swell like a big shiitake mushroom in the trickling filter pot. The masters also invent new punching methods from time to time, adding endless fun to the dripping kettle hand. Similar to the trickling filter pot, there are also sharing pots and other equipment.

The second siphon pot

Siphon pot is a sharp tool for extracting boutique coffee. There are all kinds of siphon pot competitions every year, which shows its professionalism. The principle is that after heating the water, the powder is put on top and boiled for a minute to turn off the fire, and the coffee goes back to the pot after the filter cloth, and the coffee is done. The whole process is full of bubbles, water, fire and sound, which is quite ornamental. Although people do not understand it, they feel that it is very powerful. The elder siphon pot is Japan's HARIO, which has the highest glass quality, but its disadvantage is that there are many imitations at a high price. Then Singapore's TIMEMORE is also a good choice, which can be searched on the Internet.

The third Belgian pot

When it comes to siphon pots, we have to mention Belgian pots, which are very popular in Taiwanese coffee shops. In essence, it is the horizontal version of the siphon pot, but uses the lever structure + siphon principle to make the whole process control intelligent.

The Belgian pot is not as controllable as the siphon pot, so enthusiasts are not interested in it, but because of its exquisite structural design and elegant appearance, if friends get together and use the Belgian pot to make coffee, it can attract people to take pictures and post moments, which is also of great benefit to the promotion. Therefore, the Belgian pot has always been the first choice as a gift and the decoration of the town house and shop. The well-known brands of Belgian pot are 4C, Taimo and so on.

The fourth French kettle

The French pressure pot is also a favorite of the third wave enthusiasts. The principle of this thing is the simplest, just like making tea. Put the coffee powder in, pour the water on it, place it for two or three minutes and gently press the strainer down, and the coffee will be ready. The disadvantage is that the dregs do not have to be filtered thoroughly, and the caffeine content will be on the high side due to the long contact between water and coffee.

The same principle as the French kettle, there are "Philharmonic pressure" and other equipment, interested TX can also understand.

The fifth mocha pot

Mocha pot, a classic coffee utensil from Italy, uses high pressure to make stronger coffee and does not belong to the third mainstream, but if you think the hand siphon is too weak, it is also the best choice for students who like espresso. The classic ones are aluminum Biloti of Italy, Temo of Singapore and Tiamo of Taiwan. The stainless steel mocas are of good quality.

Well, knowing this, you can also smile nobly and coldly and fight with the petty bourgeoisie in the "second wave" and gently say to them, "Coffee is not drunk like this. Don't you know third wave? why don't you come to my house and I'll make coffee for you?" It seems that he has been the spokesman of the forced style, the wave rider of the times, harvesting those simple eyes thirsty for knowledge.

Source: Sohu self-media Coffee slow Life