“ I like hand-poured coffee, it makes time slow down. ”

The coffee world in 2019 is destined to be extraordinary. The WBrC World Coffee Brewing Competition , known as the "Olympic Competition in the Field of Coffee", has produced its first Chinese champion.

She is "Bean" Du Jianing , a girl from Beijing born in 1992. At only 28 years old, she has represented China and brought the name of "Chinese Barista" to the world stage.

Today, the "boutique coffee brand" Mellower Coffee specially invited "Beans" to share with you " How to brew a good cup of coffee " at the Mellower Jing'an store, and disassemble the formation of the coffee extraction system step by step.

Part I How is the extraction system formed?

“ The formation of the coffee extraction system revolves around uniform extraction. Utensils and coffee beans are just auxiliary tools. ”

There is a famous " Golden Cup Theory " in the coffee industry, which states that "good coffee" must meet two conditions at the same time:

1. The extraction rate is between 18% and 22%.

2. The coffee concentration is in the range of 1.2% to 1.45%.

But when you actually brew, you’ll find that the numbers in this theory are not important; the key is “ the effect of extraction rate on taste. ”

When the extraction rate is too low or too high, the sourness or bitterness of the coffee will be more prominent. Only under proper extraction can the sourness and sweetness of the coffee be more balanced.

Uniform extraction can make the flavor of coffee clearer while maintaining a balance between sweet and sour.

Therefore, our goal is to make the extraction range more concentrated in the perfect extraction range.

Part II Filter Cup and Powder Layer

Comparing the powder layers of cone-bottom filter paper and flat-bottom filter paper, you will find that the advantages and disadvantages between the two are quite obvious.

The advantage of the cone-bottom filter paper powder layer is that the coffee has a strong sense of layers and a high extraction rate, but the disadvantage is that it is difficult to achieve uniform extraction;

The advantage of a flat-bottom filter paper powder layer is that there is a high probability of achieving uniform extraction, but the disadvantage is that the extraction rate is lower than that of a conical-bottom filter paper powder layer.

So how can we make the extraction more uniform and give the coffee a better flavor?

After repeated tests with different filter cups and filter papers, "Beans" found that:

“ A French press can make the extraction very uniform, but the extraction rate is too low; a siphon can make the extraction rate higher, but the overall flavor is not prominent enough and the layering is weak; and a filter cup can make the extraction more uniform while maintaining the flavor and layering of the coffee better. ”

After the sharing session, Ms. Zhang Xinxin from the Mellower Coffee Academy also conducted a special interview with “Beans”.

Why are so many people keen on hand-brewed coffee? For the beans, its greatest charm lies in: " Compared to espresso, hand-brewed coffee can extend the time dimension of enjoying coffee, and the flavor presents multi-level changes. "

Mastering coffee brewing may seem like a long and arduous process, but through long-term exploration, you will eventually discover:

“Theoretical knowledge is important, but “how to make people feel comfortable when drinking coffee” is the ultimate proposition that an excellent barista must face.”