Hand-brewed coffee is the most important test of barista's skill.

Every time the guests from the coffee shop would chat, "I don't care about the size of the current at all. I just like to feel the water flowing slowly from the spout." Listen to this, no one will take it seriously, but now it seems so important.

Hand Chong, an ancient and slightly forced and slow word, has gradually regained its former glory in this era when it is in urgent need of deceleration. "go for a drink" has gradually become a new mantra for coffee lovers.

Many people, including enthusiasts and businessmen, think that hand flushing is a very simple thing. Yes, it does look very simple! In particular, when you watch video on the Internet, you will feel that there is simply no skill to speak of. Just pour the water with a small-mouth pot and pour it slowly. But what is the truth?

In fact, nearly 30% of the customers we receive every day do not know how to inject water at all. To tell you the truth, we are also very surprised that a seemingly simple thing will embarrass so many people. But it's true.

Many people have asked me why my water injection is so stable from the video, while he flushes sometimes, sometimes small, and occasionally shuts off the flow. There are also many customers obsessed with the thickness of the spout, thinking that 10mm's spout is too thick, 8mm's spout is too thick, and 6mm's spout is still too thick.

So, I decided to talk to you--

Hand punching, spelling is not skill, but proficiency.

I have repeatedly told every customer who asks me about my skills that, in fact, hand flushing is a completely skilled job. Everyone knows about the "oil seller", but he is only familiar with it. I do not know if you have found that when we are no longer familiar with a thing, we will feel comfortable with it. When I was a child, I babbled and toddled, and when I grew up, jokes came at random, and I ran all over the country if I wanted to. This is the truth. So friends who are not very good, it is not that you are not good at skills, but that you have not yet come out of this process. Take your time, there will always be a day of proficiency, after all, you can't make a fat man with one bite. To be proficient is the only way to play a good game.

Hand rush, not by talent, but by state of mind.

Many people will ask me, I washed several packets of filter paper, how to say hundreds of cups, you said take your time, this can not be so slow.

So I want to tell you that mentality is very important. Any manual technique, is not achieved overnight, pay attention to not efficiency, but a "smooth" word. Slow and smooth, methodical, is for proficiency. I have seen a lot of bartenders with fast hands, high efficiency and handsome movements, but the flushing is relatively bad. The reason is that, in fact, they are not skilled. Quick and cool, yes, but there are too many small moves and too many extra movements. For example, I once saw a bartender flush. He was in a hurry and should also be a beginner. Flushing was supposed to be a clean job, flushing and stopping, but he liked to shake the pot before coming out and before collecting the water, and shake his feet all the time. I don't know if shaking feet is handsome, but shaking pots can make the water uncontrollable.

It's important to adjust your mindset. In fact, hand brewing can be compared to tea art. This is a communication between people and coffee. We can totally look at it that way. When you slowly pour the water from the pot onto the coffee powder, and then filter out the coffee liquid through the powder layer, you have completed a spiritual washing. Soft and quiet. We can even play some soothing music. The mind is empty, not impatient, this is the undivided method of hand flushing.

This article comes from Belmocabelgium