Coffee brewing by hand: a study on the reverse treatment of negative thinking

When you make more hand-made coffee, you will naturally remember some regular things, such as the water temperature in the factors that affect the taste. In principle, if the water temperature is too high, it is easy to show bitterness, while if the water temperature is low, it is easy to show acidity. It has been verified many times that it is true. Therefore, we are used to controlling the water temperature above 90 °when brewing deep-roasted beans and below 90 °for relatively shallow-roasted Chinese and American coffee.

But this time there is a small exception to the Costa Rican angostora beans. A boss who insists on deep baking will stick to the second burst of Chinese and American beans when baking, so that the beans are more rich and deep in taste, but such strong acidity is relatively rare. it is replaced by a more stable and tasteful acidity. However, I have been obsessed with the legendary strong acidity of China and the United States, and tried my best. As a result, this time my boss accidentally listened to my slanderers-the shallowest baking in more than half a year: Costa Rica, which has just been high, is really sour! It's sour than eating sour grapes! After two consecutive days of cup reviews, the result: sour!

In desperation, simply adjust the water temperature from 87 degrees to 92 degrees-the result is unexpected, sour and sweet, and sweet as syrup and with the clear sour of strawberry jam-it's you, Costa Rica! A little do not believe, continue to have a cup, the same sweet and sour, and the whole taste is as rich as in those years, because the shallow taste is more inclined to the sunny spring style-it's really rare in such a cold winter!

A little confused, high water temperature is easy to show bitter taste, low water temperature is easy to show sour taste-this is for ordinary beans. However, for beans that are too shallow, they are already extremely sour. If you deliberately use low water temperature to express them, you can only add acid to acid, so if you just increased the water temperature, it will have the effect of controlling acidity and turning acidity into sweet acidity into depth. That's it, that's it!

I remember that when I was in primary school, our head teacher always reserved the seats in the first row for the most active and introverted and silent students in the class, in addition to being tall and short. For the most active students, it is necessary to "control" them firmly under their noses in order to control them in time, otherwise they will make trouble and mischief, while for the most silent students, let them sit in front, it is their turn to have any activities first, and over time, they will naturally be much more cheerful when they walk in front.

In fact, the same is true of coffee. Sometimes it is as strong and exciting as a rebellious child, and sometimes it is as dull and speechless as a weather-beaten old man. Many times before, he just sighed at its fickleness, but did not expect to really have the heart to enlighten them. For naughty children, give him strict teacher-like love and education, while for those dreary old people. It is necessary to use clear songs to awaken the memories of their youth and regain the vitality of their youth. For coffee, what we lack is not methods and technology, what we lack is such negative thinking and multi-sided understanding, as well as comprehensive care.

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The blog of the world of coffee with two bottles of water