Video course on Coffee cloth Powder-five techniques for making Coffee by hand

Video course on Coffee cloth Powder-five techniques for making Coffee by hand

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Author: warm light (from Douban)

Source: https://www.douban.com/note/592395972/

1 quality coffee tasting, basic taste cognition and correction

(2) the origin of coffee culture, the knowledge of flavor from different places, and the appreciation of freshly roasted coffee beans with different flavors from different areas.

3 introduction to coffee in seed-to-cup system, knowledge of coffee processing and coffee roasting

4 the grinding standard of coffee powder and the different grinding methods of different coffee grinders

5 extraction golden rule SCAA gold cup extraction theory and practice, professional coffee extraction knowledge and concept

6. Explain in detail the effect of extraction condition variables on the flavor of freshly baked coffee.

7 judges' grade evaluation WBRC cup test standard and sensory correction

8 WBRC cup score table to establish coffee flavor database

9. Explain the use of SCAA and COE coffee cup testing methods

10 explanation, production method and operation of Italian mocha coffee

11 explanation, production and operation of Dutch ice droplets

12 filter drop hand brewer coffee making method, grinding, water temperature, extraction, water flow explanation and operation

13 Japanese hand brewer coffee making method, grinding, water temperature, extraction, water flow explanation and operation

14 American hand pot coffee making method, grinding, water temperature, extraction, water flow explanation and operation

15-method pressure pot coffee making method, grinding, water temperature, extraction, water flow explanation and operation

16 siphon pot coffee making, grinding, water temperature, extraction, water flow explanation and operation

17 Philharmonic coffee making method, grinding, water temperature, extraction, water flow explanation and operation

18 the origin of Italian coffee, the definition, taste and operation of Espresso

19 explanation of Italian coffee with beans

20 explanation of raw and cooked spelling of Italian coffee beans

Understanding and installation of 21 Italian semi-automatic commercial coffee machine

22 Italian coffee machine coffee powder grinding, cloth powder, pressing powder production method explanation and operation

23 Italian coffee machine milk foam playing skills and technical practice

Through the above three points, we can see that if the whole coffee noodle is injected with water, the upper end of the bowl, the part close to the cup wall, if injected there, the water will only pass through a small part of the coffee powder, and reach the cup wall, exudate filter paper, flow down the cup wall, and flow directly out of the cup, and this part of the water will be lighter, while the water injected in the center will be extracted more fully because it passes through more coffee powder honeycomb structure. So the taste is also strong. The taste of coffee depends on the soaking process of coffee powder in water, that is, the coffee powder is fully soaked and the taste is strong, but if the soaking is not enough, the taste is relatively light, so the water storage capacity of the brewing tool is an important factor. Flannel has a stronger water storage capacity than filter paper, so the flavor of flannel is stronger than filter paper extraction.

As you can see from the video just now, not to mention the performance of the flavor, this method of production is very slow to inject water, so it is also jokingly called intravenous drip. Many old masters spend years practicing and inevitably make mistakes in the production process. And it is very wasteful of energy and physical strength. If it is used for business to order more than a dozen cups continuously, it is also a great test for the producer.