Tasting coffee is like tasting life: why is good coffee good?

would you like some coffee ? Besides drinking instant coffee to refresh yourself in order not to feel sleepy on overtime days, have you ever tried to sit down quietly and slowly taste a cup of authentic Italian coffee and taste the difference between sour, sweet, floral and spicy coffee aroma?

I think of my favorite life class and the fun of tasting coffee when I was studying English at EF. Now I still want to think about it.

What is good coffee? What is the process from planting a coffee seedling to sipping a cup of coffee?

"Why is good coffee good?" In China, French boutique coffee brand Terres.

Christopher, founder of de Café and champion of coffee baking? Cervell showed all the arts related to quality coffee and taught everyone how to choose, make and taste coffee. In photographer fabrice? Accompanied by Leseigneur, he embarked on a journey to find coffee in Ethiopia, Nicaragua and Guatemala.

A cup of delicious coffee comes from many links, from picking beans, baking, grinding, brewing, time, temperature ... those coffees that are brewed in time can only be tasted slowly. The author gave you a wonderful explanation of these production processes. The rest is time and goods.

] 0 1 Fine coffee is the bond of emotional culture.

In the popular Friends, the plot of friends laughing and cursing in the coffee shop is still vivid, such as friends talking around. After many years, everyone is growing up. What remains unchanged is that sincerity and friendship. The real coffee shop is located in new york. There are many interesting stories in the coffee shop.

Everyone has his own hobbies and habits: drink more water, drink less water, thick, milk, sugar, handmade, espresso ... drink it as soon as you get up and drop a small piece of Italian chocolate. Italian coffee or Latin American coffee has the characteristics of extremely deep roasting, and the extraction time is very short, while Nordic coffee is more fully diluted and clearer.

There is a magical molecule hidden in coffee, a kind of bio-beer, namely caffeine. Caffeine is a spiritual stimulant, which can enhance attention, endurance and physical coordination, help us improve our state and adjust our mood. When we share coffee with colleagues or family and friends, coffee also has social functions.

Finally, coffee will give off a complex and charming aroma. Small coffee beans conquered the world in 300 years and became one of people's daily necessities.

Coffee is everywhere, no matter at home, in the company, in small restaurants, in big hotels, it accompanies people's daily lives all over the world. Therefore, coffee is a product full of emotion and culture.

Three processes of making coffee

The movie la la land tells the story of Mia, a barista who is eager to become an actress, pursuing love and dreams. What is the job of a real barista?

The film "Barista-Craftsman Spirit" recorded the World Coffee Masters Competition (WBC), followed by five baristas, and recorded their preparation process and mentality changes in the early stage of the competition, as well as the WBC competition itself, with wonderful details.

In fact, most people who make coffee in China just regard it as a job. However, in foreign countries, baristas are all people who really like coffee. They are real craftsmen. They will criticize every detail and pay attention to every taste. They will restore the ingredients given by nature to their original taste.

What are the steps to make coffee? Listen to the author of Why Good Coffee Is Good.

Fermentation is the first processing procedure of coffee. Coffee fruit consists of shell, fermented fruit and dried meat (mesocarp and exocarp). The method of drying the endocarp to protect the stone (coffee bean). Endocarp is also covered with a layer of change. The purpose of fermentation is to remove the main defects of the inner batch of coffee beans, such as potatoes, onions and even rotten smells.

The choice of fermentation method is very important to the formation of coffee flavor, and the characteristics of the cup are sun-drying method or natural method. China is made of paper pulp. When coffee cherries arrive at a farm or cooperative, they will be exposed to the sun. Coffee treated in several ways often has a sweet day.

It's best to put it on a dry bed in Africa and finally on a tile. It is the worst on the concrete floor. During the drying process, farmers will pick out immature, damaged and insect-frog coffee fruits. After only the endocarp is left outside the coffee beans, the final screening is carried out.

Only a highly accurate fermentation process can bring a unified result: the drying time must be appropriate, the ventilation must be sufficient, the coffee cherries must be stacked in a single layer and turned from time to time, covered at night, and the cover should be removed when the first sunshine appears.

Roasting is the second step of coffee processing. Just like the roasting and first processing of coffee in the producing country, the roasting and melting steps are equally important. The baker must have a world, complete knowledge and skills. After opening the package, he can easily identify high-quality raw coffee beans with the most complete experience.

The size is neat, the beans are intact, and there are no traces of insect bites; Dark color, ranging from blue to emerald green; Strong and pure smell, with fresh and tangy plant smell. The smells of lemon, grapefruit, strawberry, banana, mulberry, blueberry, cocoa and other fruits tempt our receptors. Through raw beans, we can get a glimpse of the flavor of cooked beans.

Coffee beans can volatilize 200 kinds of aroma before baking and as many as 800 kinds of aroma after baking.

After many times, small coffee beans still need to be processed for the third and last time-making coffee. Like the first two processes, coffee production needs high rigor and accuracy.

Even if you buy the best coffee beans in the world from the best roaster in the world, you can't guarantee to make good coffee. Too much or too little water, too cold or too hot, too coarse or too fine grinding, too much or too little coffee will ruin the efforts of producers and roasters and the good mood of producers. Not all the extracted substances are valuable. Excellent extraction can make coffee find a balance and make various aromas coexist harmoniously.

On a sunny afternoon and rainy night, take out the coffee pot and taste the mellow coffee, then taste it with the whole family.

03? Good coffee is a necessity.

In the corner of Taipei, there is a quiet and elegant coffee shop. Its owners, Duo Er and Qiang Er, are a pair of beautiful sisters. Doll's idea of opening a coffee shop has a long history. By chance, they can realize their dreams. Taste the hardships of life in the fragrance of coffee, and also gain your own value and growth.

The cafe in the movie "The Thirty-sixth Story" was dedicated by these two sisters. A Thai cookbook sent by a friend to celebrate the opening of the business inspired this clever girl to attract people of all colors to gather here with barter service to find and exchange things they like. Coffee shops are getting more and more lively, and the arrival of Zhou Qunqing, who has 36 city stories, has also changed the lives of sisters.

Good coffee is like a kind of life and a necessity. Every time it may have a different taste, each taste has a story. Tasting coffee is an art.

Step 1: Prepare 12g coffee beans for each cup of coffee, grind them separately, and pour the ground coffee powder directly into the coffee cup (the coffee powder used for cup measurement is thicker than the coffee powder used for filtration). Smell the dry smell of fresh coffee powder and make a record.

Step 2: Pour 185 ml hot water into each cup of coffee. Hot water should be heated to 90℃ to 95℃ in advance in the kettle, and the water quantity should be confirmed by calibration. After soaking for 4 minutes, smell the aroma of coffee grounds on the liquid surface and make records. Do not move the coffee cup during this process. Pay attention to clean the bean mill after each grinding, so as to avoid the residual coffee powder in the mill from affecting the next bean grinding.

Step 3: After 4 minutes, put your face as close as possible to the coffee cup, and carefully stir the coffee grounds on the liquid level with a cup spoon for three times to break them up. Take a deep breath, smell the fragrance and take notes. Repeat the above operation for each cup of coffee.

Smell the rising steam of coffee and capture the aroma, which is the so-called "direct aroma" (smell with your nose). Do you smell sweet, sour, floral or spicy?

Step 4, skim the suspended particles such as scum with two cups of measuring spoons, and prepare to taste coffee. Wash the measuring spoon with hot water.

Step 5, inhale loudly, measure 1 spoon of coffee liquid in your mouth with a cup, and then spread it. So ... The air inhaled with the coffee liquid contributes to the price of aroma. The subtlety of each flavor is that coffee covers the whole tongue, so as to evaluate all parts of the tongue and make it different. Let the coffee liquid spin in your mouth for a week until it becomes bitter. Both acid and bitterness are coffee, so it is important to distinguish the most important degree and salinity of sweetness, especially the taste of acid. Whether the two are balanced is an important index to judge the fineness and melting quality of coffee.

The sixth step is to analyze the aroma passing through the posterior nasal passage (pharynx), which usually provides the most accurate information. Volatile components will rebound to the nasal mucosa and be excreted with exhalation. What kind of smell do you feel at this time? Chocolate, caramel or smoky?

Step 7, try to feel the texture (degree and viscosity) of coffee, which is the final index to confirm the taste of coffee. To some extent, it is your comprehensive feeling about the physical characteristics of this coffee.

Finally, the strong taste (aftertaste) of coffee should stay on the taste buds for a long time to make you feel comfortable. This feature is intrinsically related to the consistency of coffee, which is a major feature of high-quality coffee in high altitude areas.

Step 9: Wash the measuring spoon in the cup, rinse your mouth with clear water and continue to taste the next cup of coffee. Record it at any time and compare it with other tasters.

Hold the pot in your hand, and slowly pour the hot water into the filter cup. The water flows evenly and vertically, gradually wetting the filter paper and dripping into mellow coffee, which is delicate and moist. Heat and foam, and then check the flowers with ingenuity.

This picture is more like a sense of ceremony. It is our love for life and our strong pursuit of beauty that let us express our persistence in exquisite life and our unwillingness to be mediocre and impetuous in this way. Our love and love for life are all in this cup of coffee.