Whenever I talk to coffee lovers around me about hand-brewing on the street, some people will say that brewing coffee is very simple, and it is not difficult to drink. Some people always sigh that there are so many parameters affected, and it is too complicated to brew a good cup of coffee!
In Qianjie's view, whether hand-poured coffee is complicated or simple depends on what stage of "playing coffee" we are in when we pick up the kettle, from what perspective we look at delicious coffee, and whether we really understand the logic behind a bunch of parameters.
The charm of hand punching
The process of pour-over coffee is a complex system. There are many parameters that can affect it, including human control and coffee bean quality. Each parameter is interrelated, and even a small adjustment has the potential to change the final taste.
Perhaps it is precisely because pour-over coffee is so playable and unknown that many coffee people are so fascinated.
Xiaobai learns to brew, it is better to follow the feeling first
If you're a beginner who is just getting started with the brew ring, you probably haven't figured out the correlation between the various brewing parameters. I am not familiar with the extraction principles of different utensils, and there are various coffee beans on the market. If you still emphasize the Jinbei theory, extraction rate, concentration and other data at this time, I am afraid that you will start to want to give up before you have advanced.
No matter what grade of coffee you have, if you end up pouring it into a cup with a rough (not tasty), no matter how lofty the theory is, it is meaningless, and a good result means that everything is good.
Therefore, Qianjie believes that instead of blindly "worshiping" the Jinbei theory and grasping a bunch of "standard data", it is better to judge whether it needs to be adjusted from its own senses, and then decide the direction of adjustment according to needs and capabilities. When you put aside the strict numbers, you will find that the pour-over coffee is very compatible, and even any combination of parameters can bring out the delicious taste in the cup.
Of course, if you want to find the right room for progress, you must record and summarize more daily.
There is no such thing as a "perfect brew" for coffee
The most fearful thing about learning to pour coffee is to have a misunderstanding that you have a "perfect brewing method" to brew beans all over the world.
Since it is a crop, there is both the quality of the harvest and the deviation that occurs during the processing of green beans, so the taste of the coffee beans cannot be stable. So the brewer is the one who is looking for a kind of dynamic equilibrium.
When brewing, it's important to understand the advantages and limitations of your coffee beans and equipment. Every time a new pack of coffee beans is purchased, every time a filter is replaced, and every time a variable factor is adjusted, it will be a new experience for the brewing end. Therefore, what you need to learn about pour-over coffee is not a one-and-a-half move, but to learn to observe the reaction process between coffee powder and water, and to understand how to flexibly use the logic of extraction.
Coffee brewing as understood by Front Street is a science-based experiment, and in order to learn how to do it well, we need to dig deeper to understand the true meaning of each brewing parameter. In this way, it is easy for us to find a way to experiment and set up our own brewing framework.
So whether the hand punch is simple or complicated
It depends on how high you set the bar for your coffee. It depends on whether you want to restore the flavor of the coffee as much as possible, or as long as it is not difficult to drink; It depends on whether you are a fan of equipment that changes equipment from one cup to another, or a minimalist who uses a cup and a pot to the end; See if you've established the basic brewing logic. All of this may make you think that hand punching can be very simple or complicated.
No matter how complicated or simple it is, as long as the brewed coffee feels delicious, isn't it enough?
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