What kind of coffee beans are more suitable for hand-flushing-step-by-step illustration tutorial introduction

What kind of coffee beans are more suitable for hand-flushing-step-by-step illustration tutorial introduction

Why is the mixing method so popular? On WBC in 2012, Matt Perger became popular in Europe, America and Australia after it was used and won the championship of that year. The stirring method needs to grind the coffee powder to very fine, then inject about 50g of water, stir evenly back and forth in the cross direction, so that the coffee powder is in full contact with the water, and then inject water after 30 seconds, and complete the water injection in 2 minutes. The deep-baked beans need to be steamed for 15 seconds and then filled with water for 1 minute and 30 seconds. Advantages: the mixing method can amplify the advantages of the coffee beans, especially enhance the taste of the coffee beans, and will not be too thin. Disadvantages: although its flavor is more obvious, its return is weakened a lot. And this method has high requirements for the quality of coffee beans, if you use poor coffee beans, it will only infinitely magnify its bad flavor. In addition, because the grinding degree of coffee powder required by this method is very fine, coupled with sufficient stirring, it is easy to over-extract improperly.

Drip method, as the name implies, is to brew in the form of dripping water. Just like the hourglass, dripping bit by bit into the coffee powder, it is completely delicate and time-consuming! First, the coffee powder is pre-soaked and moistened with a little bit of water. when the coffee powder is dripped almost 1 stroke 3, you can start to inject water, stop when the water level of the coffee powder reaches the top, and inject water again when the water level drops to half. Advantages: drip method can make coffee beans sweet and avoid sour and bitter tastes. Cons: it requires a very stable grip and patience. It can be said that all the sour and astringent taste of the coffee it removes is handed over to you. Some friends said that getting rid of the sour and bitter taste would also make the flavor of the coffee not so complete.

As for whether the concept of robot hand brewing coffee violates the connotation of the word "hand brewing", Liu Pengyu said he was not worried. The emergence of Drip does not mean that coffee will one day completely replace baristas. On the contrary, baristas' work has become more important. Because only through human-to-human communication can baristas understand the drinker's character, mood, preference for coffee bean origin, taste and grinding thickness, and then control the machine to make the drinker's favorite cup of coffee. At least Drip can't read minds or grind them.

Coffee beans and Bubble Lab have no plans to develop these features at this stage.

Bubble Lab also showed other interesting new products, such as the "robotic barista" pictured below, which consists of a top-end trickle coffee machine and two robotic arms. I tasted a cup of cappuccino soaked and flowered by it at the scene.