It's not easy to be a coffee drinker. Don't be a fake coffee drinker.

Wrong tongue taste bud area | correct is that each area of the tongue can feel sweet, sour, bitter and salty

Drinking coffee is a real hassle, you see, before it is popular enough for everyone to take away, there has been a variety of arguments around it, lively. Accidentally, outsiders thought this was really a big gold mine and bravely plunged in. The grapevine man talked in the grapevine question and answer, to the effect that if the whole people are talking about "dreaming of opening a cafe", it can only show that the threshold of this industry is very low.

By the same token, coffee technology is also a professional skill with very low barriers. There is no problem with comprehension, and with a little bit of basic arithmetic, nine times out of ten, you will be able to talk about coffee jargon.

However, the low threshold does not mean that everyone can be the best in this field. Taking time, hard work and correct study and practice is the secret to mastering this skill.

I have never seen professionals in any industry so keen to share their professional skills to ordinary consumers, and it is not surprising that people in the industry complain that ordinary consumers "you don't know anything about boutique coffee" and "guests need guidance". If you ask me, it is not that consumers are not guided enough, but that they are guided too much and make too many mistakes. As soon as you drink beer and tea, you can tell whether it's good or bad. why don't you believe that consumers can tell the difference between good and bad coffee? It is professionals eager to guide consumers who frighten first-time coffee tasters with technical terms in the field of expertise that they have no choice but to hula "the coffee is too high and deep" but never come back.

Excerpt a few questions that typical consumers often ask after being "one-sided". Well, test whether you are a pseudo-professional coffee drinker.

1. Why is it that some coffee is so steamy when it is steamed, but yours can't be bulged? doesn't it mean that all fresh and good coffee will bulge?

Steaming is a part of the brewing technique of the six elements of coffee extraction. its purpose is to discharge the insoluble gas from the coffee powder during coffee brewing (drip-filter hand brewing), making the subsequent extraction process more sufficient. Fresh coffee usually bulges very strongly at this step; on the other hand, stale coffee is difficult to bulge, but this is not the key to judging the freshness of coffee.

Shallow roasted coffee, especially when the water temperature is not high enough, is prone to the situation that the uplift state is not ideal. At this time, this shallow roasted coffee is prone to insufficient extraction, acidity and low sweetness. "steaming without bulge" is not the reason why it tastes bad, but the water temperature and grinding thickness should be changed.

There is a famous saying that is particularly good, from a friend @ crooked quote: is steaming a woman's cup, the bigger the better?

You guys feel it.

2. I think many Japanese hand-flushing methods on the Internet will pay attention to "how to draw a circle with water injection", "be sure to control the thickness of water flow" and so on. Can you tell me how to inject water into your baked coffee?

Online! The network is complicated, don't you know!

What it doesn't make clear is why it does so, for a very simple reason, similar to the reason for steaming: extract as much as you can.

So, if you can fully extract, forget the stuffy steaming and water injection thickness of bullshit, and give you a chopstick to stir, maybe the extraction will taste better.

3, how long will it take to wake up your coffee? Do I have to wait for the coffee to stay for 4 days before drinking it?

The reality is that there is no guarantee of what kind of storage environment the roasted coffee will face, and the test on the flavor trend of coffee can not be carried out completely. From the point of view of judging the quality of coffee professionally, the flavor of a coffee can be judged comprehensively within 8-24 hours after baking. Therefore, to receive a packet of coffee beans and brew them immediately is the best courtesy to this coffee.

There are too many questions about this kind of question. in addition to the above about coffee extraction, there are more links related to coffee planting, processing and roasting.

If you are a consumer, forget the rules and jargon and have a sip of coffee; as a professional, you should redouble your practice with a few brushes before you come back to guide you. Otherwise, "my master said that if you water clockwise, coffee is the best."

Excuse me, who is your master?

This is the way I drink coffee, isn't it Cool?