Mr. Jinfeng, the keynote speaker of the first issue of the class, Mr. Jinfeng, Hailan Coffee Fang, was shared by Coffee hand in Guangzhou.

Fangsuo Bookstore

Fang Suo is located in the only Taiguhui Shopping Mall in Guangzhou, the top business district and prime location. It is not uncommon that the mall also houses international top luxury brand stores with the letters B, C, D, G, H, L, M, T, etc. It is strange that there is a product of the clothing brand endorsed by the "national mother" in No. 35 of the MU floor where Fang is located. So to put it bluntly, Fang Suo, not a bookstore.

Fangsuo is an elegant and comfortable paradise. Here you can hold a novel, order a cup of coffee, sit in a chair and enjoy the beautiful atmosphere of the afternoon.

Guangzhou Coffee hand Chong Class Notes sharing in the first period of the class

Speaker: Mr. Jinfeng, Highland Coffee Fang

First, folding filter paper. Basically ride the dotted line of the filter paper to fold, fold it and open it, fold the small corner out of the bottom of the filter paper and stick it on the bottom of the filter paper, and then put it into the filter cup.

Second, put coffee powder. Take two cups (240ml) as an example, place two full spoons (24g), which is about half the height of the filter cup, and gently pat the edge of the filter cup to flatten the coffee powder.

Third, the droplet stage. When injecting water, you can basically drop a little bit of water into the center of the coffee powder. If the coffee is fresh enough, you can see the coffee powder bulging gradually.

Fourth, the transitional stage. When the bottom of the sharing pot is about to be covered with coffee liquid (about 80%), begin to circle evenly outward with a little movement, and the current gradually increases (the water droplets begin to string into beads). When the coffee liquid at the bottom of the sharing pot is a little high (estimated at 1-2 mm), the current gradually increases to form a small column of water and enters the fine flow stage.

Fifth, the stage of thin flow. At this time, the water flow is a small water column, the thickness of the water column is similar to the water column filtered out of the coffee liquid at the bottom of the filter cup, and the circle range is about the size of an one-dollar coin, not to the edge of the coffee powder. At this stage, pay attention to the foam up arch, let the foam float, so that impurities can be left on top. This stage should be stable, do not filter the water level up and down like dancing.

Sixth, the stage of large amount of water. When the coffee juice in the sharing pot reaches the level of one cup (120ml, reaching the height of the word KONO), start filling a large amount of water, quickly push the water level of the filter cup to almost full, and then basically maintain that level. At this time, we should also pay attention to keep the foam floating on top, and water injection should also be careful not to pour to the edge.

Seventh, the end. When the coffee liquid in the sharing pot reaches the amount of two cups (240ml, reaching the height of the cup and saucer where the coffee cup pattern is shared), the filter cup is quickly removed, and the foam of the filter cup does not go down on the surface. Finally, stir the coffee liquid in the sharing pot, and it's done.