Different coffee making methods produce different tastes.

First, dig a hole in the middle of the coffee powder with a spoon, about 30cm deep from the powder surface, and then start pouring water from the middle until the coffee drops. Subsequently, the water injection method was changed to draw a circle outward, all the coffee powder was wet, and then covered and steamed. After 3 minutes, start again uniform uninterrupted water injection, when the coffee reaches half of the coffee pot immediately stop water injection, then add hot water dilution can be.

Advantages: Coffee flavor can be maintained for a long time. Disadvantages: Advantages are also disadvantages, loose house brewing out of coffee, flavor does not change much.

Academic Brewing The most common method of brewing coffee is academic brewing. Due to the simple brewing method, it is also one of the preferred methods for most coffee lovers. Operation is very suitable for entry-level players, just from the center of coffee powder to the outside of water steam-steamed. After the powder layer collapses, again from the inside to the outside of uniform water injection can be.

However, this technique has higher requirements for holding the pot. The water flow of the hand-made pot must be delicate, vertical, stable and uniform. After repeated practice, a good cup of coffee can be brewed.

Pros: Academic brewing style is very stable, suitable for most filter cups and beginners. Disadvantages: Advantages are also disadvantages, because the brewing method is stable, unable to form style and characteristics.

The method of stirring was born, thanks to the WBC(World Barista Competition) in 2012, when the champion barista Matt Perger used this method, which quickly became popular in Europe, America and Australia.

The stirring method requires grinding the coffee powder very fine, then injecting about 50g of water to stir evenly, and then injecting water again after 30 seconds until the water injection is completed in 2 minutes. Deep baked beans need to be steamed for 15 seconds and then refilled with water, which takes 1 minute and 30 seconds to complete.

Pros: Stir to enhance the taste of coffee beans, so that coffee taste does not appear too thin. Disadvantages: The flavor is obvious at the same time, but it is weakened a lot. Moreover, the stirring method has high requirements on coffee bean quality, grinding degree and full stirring, and it is easy to over-extract if it is not properly mastered, which makes the flavor worse.

Volcano thrust Volcano thrust technique originated from Japan. The principle is that the use of carbon dioxide contained in coffee beans, after many hot steam, so that coffee powder drum like volcanic eruptions.

Deep baked beans are more suitable for this brewing method because they contain more carbon dioxide. Volcanic impact method mostly use flannel and V60, because the middle of the powder layer is thicker, so the middle position is used for water injection.

Pros: Coffee tastes mellow and sweet. Disadvantages: Coffee liquid is not uniform enough, after brewing, it needs to be fully shaken to form perfect coffee.