Why do espresso beans smell fishy?

Espresso

The aroma of a cup of espresso spreads, as a "bottom coffee", and then add foam, milk, cream or caramel according to the customer's request. Or pull flowers or sprinkle with cinnamon. "the simplest leaf also reflects the barista's aesthetic, as the Chinese say, 'the environment comes from the heart'. Personally, I like full, broad leaves. " Between the square inch of the cup, a leaf, a goldfish, a beautiful word is the embodiment of the heart of the barista, is the aesthetic accumulation of the barista.

"and it's not just a pattern that makes coffee more beautiful, how much milk foam and how much sugar will affect the taste of the coffee. Finding the best match between external beauty and the ultimate taste reflects the most beautiful side of coffee and is a test of the ability of baristas. "

In the end, dozens of milliliters of mellow liquid in the cup is a work of art that has condensed coffee-making craftsmanship for hundreds of years. Zhu Hongtao and his colleagues advocate the inheritance of traditional coffee handicrafts more than strict standards. From the beginning of blending coffee beans, every barista is familiar with the characteristics of each kind of beans. For ground coffee powder, you have to fill it, spread it, and press it. Zhu Hongtao insists on manual operation in this process. "if the powder is laid unevenly, it will be uneven when flushing." So some baristas use tools to spread powder, but Zhu Hongtao believes that hand-making is a part of coffee culture and inheritance. "it's a very textured work, and the finger marks left when laying powder are all the embodiment of texture." But this kind of operation puts forward higher requirements for the professionalism of baristas.

High pressure flushing out of hot water, the water temperature and the temperature of the coffee cup should be controlled. "if the coffee cup is kept at a temperature of 60 ℃ on the cup rack, the coffee will taste good. We require a cup of coffee to be brewed at a temperature between 65 ℃ and 75 ℃." But how to grasp this temperature range, Zhu Hongtao is more concerned about the experience of baristas. "it is difficult for the human body to directly feel the temperature difference of 1 ℃, but baristas' experience can give customers the best coffee experience."

In order to keep the finished coffee from being affected by a special flavor or bitterness, baristas will choose a kind of sour bitter glycol and five flavors that can not only bring a good taste experience but also more inclusive coffee beans as an important raw material. A large number of Katimo coffee beans grown in Yunnan have the characteristics of fragrant but not bitter, thick but not strong, so they are the best choice for blending. Starbucks, Man Coffee, Coffee with you and other well-known coffee chains sell espresso without it.

"because the combination of this bean and any other coffee beans will not interfere with the characteristics of other beans, but also reflect their own mellow taste, baked at different temperatures, resulting in different taste enjoyment." Zhu Hongtao has been a barista for 10 years, and even after joining the management of the company, he has not left behind the skill of a barista. "generally speaking, katimo coffee beans from Yunnan account for 5% and 20% of the mix, sometimes even higher.