Several secrets of "lazybones boutique coffee" what is the secret of lazybones boutique coffee? High-quality goods

Tip-1: it is best to choose the water that boils for the first time, rather than boil it again with cold boiled water and do not use the boiling water that has been kept warm for some time in the electric thermos.

Tip-2: some readers may wonder why it is so difficult to boil the water. The purpose of cooling with a towel is to prevent coffee oranges from touching directly with boiling water and being scalded by boiling water, affecting the aroma and taste of coffee.

Tip-3: if the average person is inexperienced, it is difficult to see whether the coffee powder is completely wet, especially the coffee powder expands very fast, and pay attention to the stability of the water flow, often there will be too much water or uneven situation. At this point, you can observe that the amount of water is most appropriate when coffee starts dripping into the pot through the filter, but no more than five drops. If the surface of the coffee is also wet, you can be sure that the steaming process has been completed.

Secret-4: how to control the stability of water output? Suggestion: it is best to take a standing posture when brewing. Because of the general height of tables and chairs, after putting on the filter pot and filter. If you brew in a sitting position, you may need to raise your hand too high. It can exert force with its wrists, so it is very accurate to inject water, and when it comes down to two or three cups, the hands may be unbearably sore. So it's best to use standing posture. The upper body naturally leans forward slightly, holding the kettle with the right hand, clamping the right upper arm on the side of the body, and gently holding the edge of the kettle with the left hand to support the weight of the kettle. If the kettle is really too heavy, the right hand cannot fully control it. Hold the right elbow with your left hand to support it. When brewing, it is not with the arm movement, but the upper half of the body is swaying back and forth to do the action around brewing, so that the action is the most smooth and effortless.

Tip-5: for follicular coffee, the most important thing is uniform and stable water flow control, because it is related to whether the coffee powder can roll evenly in the filter. If the coffee powder rolls unevenly. It is easy to produce miscellaneous smell, and it can not be extracted completely. This is also why follicular coffee looks easy, but it is not easy to have a perfect cup of finished coffee.