Four ways to make coffee by hand-different methods produce different tastes

Advantages: the flavor of coffee can be maintained for a long time. Disadvantages: the advantages and disadvantages are also disadvantages. The flavor of the coffee brewed by the pine house method does not change much.

The most common way to brew coffee is to brew coffee in an academic way. Because the brewing method is simple, it is also one of the first choices for most coffee lovers. The operation is very suitable for entry-level players, as long as water is injected into the coffee powder center and steamed, and after the powder layer collapses, water can be injected evenly from the inside to the outside again.

However, this method has higher requirements for holding the pot, and the flow of the hand pot must be delicate, vertical, stable and uniform, and a good cup of coffee can be brewed only after repeated practice.

Advantages: academic cooking method is very stable, suitable for most filter cups and beginners. Disadvantages: advantages are also disadvantages, because the cooking method is stable, can not form a style and characteristics.

Thanks to the 2012 WBC (World Barista Competition), Matt Perger, the champion barista, quickly became popular in Europe, America and Australia after using the method.

In the stirring method, the coffee powder is ground very fine, then about 50g of water is injected and stirred evenly, and the water is injected again 30 seconds later, until the water injection is completed in 2 minutes. On the other hand, the deeply baked beans need to be steamed for 15 seconds and then injected again, and the water injection will be completed in 1 minute and 30 seconds.

Advantages: stirring can enhance the taste of coffee beans, so that the taste of coffee will not appear too thin. Disadvantages: while the flavor is obvious, Huigan has been weakened a lot. Moreover, the stirring method has high requirements for the quality, grinding degree and sufficient mixing of coffee beans, and it is easy to over-extract if it is not properly mastered, making the flavor worse.

The method of volcanic flushing originated in Japan. The principle is that using the carbon dioxide contained in coffee beans, after steaming hot water many times, the coffee powder bulges like a volcanic eruption.

Because deep-baked beans contain more carbon dioxide, it is more suitable for this method of cooking. Most volcanic flushing techniques use flannel and V60, because the powder layer in the middle is thicker, so the position in the middle is used for water injection.

Advantages: the taste of coffee is mellow and sweet. Disadvantages: the coffee liquid is not uniform enough, it needs to be fully shaken after brewing to form a perfect coffee.