What are the skills of drinking coffee? the origin of coffee? the way of handling coffee?

People who drink too much instant coffee and vacuum compressed coffee always complain that the high-paced, fast-selling coffee tastes monotonous and has no flavor after roasting. It's just that nowadays people are busy every day, and a cup of coffee is just a "pick-me-up" when they are sleepy. As for the way coffee beans are grinded and brewed, it is even more rare to see the satisfaction brought by grinding a handful of beans and brewing a cup of coffee.

In cafes in Japan and South Korea, the most common way of brewing coffee is filter, which is what we usually call hand-picked coffee, so it may be no stranger to us. In fact, in the eyes of many baristas, hand-extracted coffee is a simple but real way to keep the characteristics of coffee beans. The so-called simple, because hand-extracted coffee requires very few utensils, usually a few hundred yuan can buy a set of filter. Moreover, in the eyes of baristas who are obsessed with this way, the strength and mood of hand grinding can obviously affect the flavor of the coffee. The coffee is bitter when you are in pain, and the coffee you grind when you are happy will have a long sweet and mellow flavor. Such an idea is just like the natural peace pursued by the tea ceremony, which requires us to brew a cup of drink with a little bit of mood, in fact, it is also given that kung fu and patience, so that the charm of coffee can be compatible with our mood.

At this time, coffee has its life and taste, just like each of us, with a completely different personality. This difference stems from the "DNA" of the coffee bean itself, that is, its planting and growth, and more importantly, the life we give to its partner when we grind it by hand. So, how can we extract it correctly? What's the key to hand-picked coffee?