What is Peng Yuyan's favorite hand-poured coffee? Coffee master Mamoru Taguchi explains it to you

First, Li Yifeng and Xue Zhiqian filmed hand-brew teaching videos, and then Chen Bolin and Nicholas Tse showed off their hand-brew skills on the show.

The popular male idol Eddie Peng said quietly in his low-key Weibo: I like hand-brewed coffee the most.

Why are so many male gods turning to the "arms" of hand-brewed coffee?

I want to be that spoon.

Walking into a coffee shop, the barista kindly asks you

Italian or pour-over?

I looked up at the menu and found that in addition to the familiar latte, cappuccino, etc., there was an additional column next to it - "hand-brewed coffee".

What is hand pouring?

What are those utensils of various shapes on the bar used for?

Kenya, Guatemala, Ethiopian Sidamo, how to choose, what does it taste like?

…

I silently accumulated a hundred questions in my mind. The customer next to me had already placed his order and sat down leisurely to drink coffee.

This time, I want to talk to you about " What is hand-poured coffee " and why more and more people are keen to explore hand-poured coffee.

In the eyes of a barista

During the hand brewing process, the interaction between customers and baristas gives people a strong sense of belonging.

Compared with fully automatic/semi-automatic Italian coffee, during the hand brewing process, all variable parameters are in the hands of the barista, who can adjust them at any time according to his own ideas to cater to different taste requirements.

In the eyes of fans

Due to economic or time constraints, hand pour-over is undoubtedly the first choice as it is easy to operate, has cheap equipment, and provides a wide range of environmental freedom.

In the eyes of customers

Hand-brewed coffee has a low concentration and an elegant liquid state (similar to red wine), and a wide selection of coffee beans.

In my eyes

The most important reason is of course that it tastes good !

Just use hot water to extract the wonderful substances in the coffee beans without adding anything else. This simple and direct brewing method makes it easier to taste the flavor of the coffee itself!

The ever-changing coffee flavors brought about by different varieties, different origins, and different processing methods are the reason why hand brewing is fascinated by more and more people.

When talking about coffee roasting, we cannot avoid talking about Zhongkadao’s technical director Mamoru Taguchi, who is recognized as the godfather of the coffee industry.

He is the creator of the theory of "systematic coffee studies", author of monographs such as "Specialty Coffee Encyclopedia", and former president of the Japan Specialty Coffee Association. It is no exaggeration to say that more than 95% of coffee roasters started their roasting career by reading Taguchi's works. If a coffee course is opened, the theory used must come from him.

Recently, this world-class coffee master appeared at T11. This time, Mr. Mamoru Taguchi made a special trip to T11 to share coffee culture on site, lead everyone to experience the fun of hand-ground coffee, and taste the aroma of coffee.

When I first met Mr. Mamoru Taguchi at T11, I was really amazed. He was wearing a handsome and neat suit and stood politely in front of the stage. The 80-year-old man was full of energy and told us the charm of coffee.

At the scene, we also learned the various tips for making a cup of hand-brewed coffee. Let me explain it to you below:

Adjust the grinding degree appropriately

The importance of grinding degree lies in its impact on the concentration and extraction rate of coffee. The most obvious change in taste is the change in body thickness. Medium-fine to medium-fine grinding (particles are the same size as a mixture of granulated sugar and fine white sugar) is suitable for hand-brewed coffee.

Suitable filter cup

Filter cups made of different materials have significant differences in coffee flavor, acidity, sweetness, mellowness, cleanliness, etc., so if you use a filter cup and can't brew the coffee flavor you want, then just change it and don't worry about it!

Reasonable setting of powder-water ratio

In the process of hand brewing coffee, aromatic substances and acidity are extracted first, followed by sweetness and caramelized substances, and finally bitterness, astringency, and miscellaneous flavors. Therefore, we can control the coffee powder-water ratio to bring out the best flavor of coffee. For coffee beans of excellent quality, a high coffee powder-water ratio (1:16-1:18) is suitable; for general boutique beans, a coffee powder-water ratio of 1:13-1:15 is recommended; for ordinary commercial beans, a coffee powder-water ratio of 1:10-1:12 is recommended.

Properly control the water temperature

Water temperature will affect the extraction efficiency of coffee. High water temperature leads to faster extraction, while low water temperature leads to slower extraction. For example, ice drip coffee takes three to five hours to complete. Lightly roasted, high-quality beans can be brewed at 90-95 degrees to better show their acidity and sweetness. Medium-roasted fine beans can be brewed at 85-90 degrees to show the good flavor of the fine beans. For beans of average quality and medium-deep roasted beans, it is recommended to use 80-85 degrees water to brew them. As long as they are clean and free of odors and have a moderate body, they are acceptable.

Center water injection is more stable

Hand brewed coffee can abandon all kinds of fancy water pouring methods. You only need to quietly pour water from the center to get a good cup of coffee.

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Of course, the selection of coffee beans is also one of the keys to a good cup of coffee.

Only when good coffee beans are paired with exquisite roasting techniques can the "regional flavor" of coffee be displayed to the greatest extent and the original taste of coffee be returned to the greatest extent.

Well, next I will introduce you to several types of T11's fine hand-brewed coffee. At T11, you can fully experience the personality of different coffee beans.

The African beans have a bright sour taste, just like the sunshine there; while the Indonesian coffee beans have a strong aroma and low acidity.

Cigarette Coffee - Guatemala SHB

The warm sea breeze from the Pacific Ocean keeps the Guatemalan coffee bean producing areas away from the threat of frost. The rainfall is abundant and stable, and the dense forests in the valley can both maintain a suitable humidity and shield the coffee trees from the strong sunlight. The planting altitude is 1,200 meters, with the large temperature difference between day and night unique to high altitude areas. Coupled with the fertile volcanic ash soil, careful screening and sun drying, Guatemalan An coffee has a strong and rich taste. Its unique charcoal-roasted aroma is called "cigarette coffee."

Wild Beauty - Sidamo, Ethiopia

Sidamo is located in the highlands of southern Ethiopia, the birthplace of coffee in the world. Coffee is mainly grown around the Great Rift Valley of East Africa, between 1400m and 2000m above sea level. The coffee flavor of the entire Sidamo production area is very diverse, because there are countless native varieties planted in different small production areas, encountering different soils and different microclimates, which makes the coffee produced in each small production area have obvious differences and characteristics.

Traditional Sidamo uses the ancient sun-drying method, with a slightly fermented fruity aroma from the sun, a rich nutty aroma and a relatively bright sour taste, but this sour taste is fleeting, not heavy, and has a comfortable and smooth taste.

Indonesia's treasure - Indonesian Mandheling

Mandheling coffee is considered to be the mellowest coffee in the world. When tasting Mandheling, you can smell the aroma of cream, herbs, cedar, spices, vanilla, caramel and dark chocolate.

You can feel obvious lubrication and rich and multi-layered changes on the tip of your tongue.

You can smell the subtle fruit acid, and you can also smell the jumping sourness mixed with the richest fragrance.

In addition, this coffee has a light earthy aroma, which some people describe as herbal.

Richness - Kenya AA Bella

First of all, AA+ is the highest grade of Kenyan coffee, and only batches with excellent flavor and few defects are allowed to be labeled as such. AA grade beans are full of round flesh, good heat permeability, mellow taste, good expansion, and both aroma and sweetness are top-grade. This grade of coffee beans is often considered by many to be one of the best coffees in the world.

Kenyan coffee beans with a grade of AA or above have bright lemon and berry notes, a slight minty coolness, and a full and smooth taste. Therefore, Kenyan coffee has always been recognized as a typical representative of the complexity of coffee flavor.

AA Bella will show rich aromas of blueberry chocolate, black currant, grapes and mature black plums at different temperatures. It has a very high body, good maturity, and a sour, sweet, clean and smooth taste.