Under the patient explanation of the barista, I chose to buy a pack of coffee beans and went home, and also followed the brewing suggestions according to the gourd, but found that the coffee brewed was very different from what I drank in the store. After you think about it, you don't know what the problem is....This is most likely the result of neglecting a detail.
In fact, for newcomers who are just starting to learn how to brew, mastering the details is the key to getting started more than flashy brewing techniques or tricky extraction parameters. If you're struggling with the above issues and struggling with bad coffee, take a look at these details that are most easily overlooked by newbies listed on Front Street.
Detail 1: Before the formal grinding of beans, there is no "washing and grinding" to cause the coffee to skewer
It doesn't matter if you're using a hand grinder or an electric grinder, the cutterhead will have more or less fine crumbs stuck to it every time you grind your coffee. Many friends do not have the habit of dismantling and washing, and the frequency of use is not high, so the fine powder accumulated in the crevices will oxidize and deteriorate with the storage time, resulting in wood smell or oil consumption smell.
In order to prevent the old powder remaining on the cutter head from being carried into the new powder and causing the coffee to smell good, Qianjie will throw a few grains into the bean silo before grinding. In addition, to make a grinder last longer, you should develop a good habit of cleaning after use during daily use. Detail 2: The moistened filter paper does not fit the bowl
Wetting the filter paper is a default action that many people do before brewing, firstly to make the filter "tight" to the bowl, and secondly, to preheat the bowl and pot together. Some newcomers only know how to "water" the filter paper with water, but ignore the importance of lamination.
In a comparative test, if the filter paper is not fitted, the exhaust of the coffee powder will be hindered during steaming, and the design of some filter walls will also lose its auxiliary effect (such as the spiral guide ribs of V60, the smooth curved surface of Kono), and the uniformity of caffeine and the speed of water will also be affected. For more information on how to apply the filter paper, please refer to here. Detail 3: After pouring the powder, tap the filter cup too many times
We all know that the uneven powder layer can easily lead to uneven contact between the powder and water, so after we pour in the coffee powder, we will gently pat or shake the filter cup to make the surface of the powder layer flat. However, it is important to know that if you slap too much or too many times, a large amount of smaller, very fine powder will fall through the gap and into the bottom. At this point, the upper layer of powder becomes loose, while the lower layer is compacted tightly, making it difficult for hot water to penetrate, resulting in clogging at the end of the brew.
There is also a skill in throwing powder, we can first aim at the point in the center and slowly pour out the coffee powder, so that it is not easy to appear too sideways, and the particles can be evenly distributed at the bottom of the filter bowl with just a slight shake.
Detail 4: The inspection work before water injection is not in place
Qianjie has brewed thousands of pots of coffee, and the parameters are well understood, but occasionally some low-level mistakes are made, so it is important to check before filling the water if you want to avoid a situation that is difficult to save. First of all, please check whether the water that has just washed the filter paper and flowed into the sharing pot has been poured and whether the amount of water in the kettle is enough. After the coffee powder is finished, the electronic scale is zeroed and poured in again to confirm the gram weight again to prevent the grinder from "eating the powder".
Detail 5: Confirm the water temperature early, but delay in flushing
This is a problem that many homebound friends will ignore, and it is also the problem that most often appears in novices. They are used to checking the water temperature first, closing the lid and then going to work on other things, but in fact, by the time the water is actually filled, the temperature has already dropped, so Qianjie recommends that the water temperature be confirmed in the last two steps. If you are using this kind of non-temperature control water filling kettle, you can consider its heat-absorbing effect, choose hot water a few degrees higher than the brewing temperature and pour it, and then wait for it to slowly drop to the target temperature, and then start filling it immediately.
Detail 6: When steaming, the local coffee powder is not wet
Waiting for 30 seconds for twice the amount of water in the coffee grounds is a well-known formula for steaming, but in fact, it also has a premise, which is to ensure that the coffee grounds are all soaked and can exhaust the gas at the same time. If you only pay attention to the amount and time of steaming, and the flow control is not very skillful, it is easy to dry on one side of the powder layer and wet on the other. Judging from the experience of hand washing in the previous street, if you can't pour all the powder in 2 times the water, then you might as well "appropriate" a little water in the back section (5 10 grams) to pursue a better steaming effect.
Detail 7: The brewing parameters are not strictly implemented
Before brewing a coffee, we will formulate a corresponding brewing plan, including powder amount, water volume, temperature, grind, water temperature, water distribution and other parameters, only in strict accordance with the original value of brewing, and finally if the coffee taste is not right, it can be adjusted on the original extraction frame when reviewing.
Just imagine, if you use a 1:15 ratio of powder to water, 15 grams of coffee powder but a total of 238 grams of hot water is injected, and then the coffee liquid has not been dripped out, you think that the end will be bitter, so you hurriedly remove the filter cup, and finally through "hydration" to coordinate the concentration, then the actual powder-to-water ratio is not 1:15, and the coffee taste can only be "left to fate", and it cannot be used as an effective extraction reference. Detail 8: Only staring at the electronic scale, ignoring the changes in the powder bed
Many novices have a bad habit, that is, when filling water, they always like to stare at the data on the electronic scale throughout the whole process. Accuracy is important for caffeine, but if you focus too much on the data, you will often miss changes in the powder layer. For example, when you make a shallow roasted bean, fine grinding slows down the speed of the water, when you focus too much on the gram weight and time, and the liquid surface continues to overflow the powder layer, the water will slip away directly along the diversion bone, resulting in insufficient extraction. Therefore, the water injection process should focus more on the change of the powder bed. 
Detail 9: Drink the coffee directly without shaking it
In general, the flavor substances extracted from coffee at different stages are different, and the taste is also from strong to light. So if you don't want to drink a strong, light sip of coffee, you need to shake your hand a few times to let it fully blend and taste better. Mastering these details may not make the coffee taste ten times better immediately, but doing them well can eliminate all kinds of unstable factors from the source, and more intuitively find out the reasons why the coffee is not good, whether it is grinding, water temperature, or powder-water ratio, water injection techniques, etc.
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