Hand brewed coffee Cleanliness and aroma Chinese coffee trading network coffee adjectives

Cleanliness and odor

It is generally believed that the cleanliness of hand flushing is higher than that of legal pressure, which I personally think is not true. To discuss this problem, we first need to have a correct understanding of cleanliness, not just a small flavor amplitude as a high cleanliness. My understanding of cleanliness is: "the performance of the flavor can be very good performance, at the same time can be very good control of miscellaneous flavor."

For example, a cup of excellent sun aricha, at least contains citrus, sugar, grapefruit, and fermented fruit flavor, and has a large amplitude and bright sour aroma, as long as the miscellaneous flavor is well controlled, it can still be said to be clean. On the other hand, a cup of light-roasted and underextracted Brazil (for example, not black Brazil) has a small amplitude, sour and stuffy, and some people think it is relatively clean, but it is actually "thin". This is actually a very dirty cup of coffee considering the potential astringency and raw flavor.

Take, for example, a Kenyan AA-TOP that I recently baked. Beans are lightly baked with a dense drop of beans (Kenya usually chooses between a sudden tail or one or two explosions). The result of hand extraction is sour and bitter, with semi-cooked grains and astringent taste, such a product is not clean at all; on the contrary, the French filter product, unexpectedly sweet and sour, berries, grapefruit, citrus, creamy flavor, with the thicker body, it is really a cup of clean and delicious Kenyan boutique. (cause follow-up analysis)

Therefore, Dharma pressure and hand punching can not absolutely compare cleanliness and miscellaneous smell. As soon as many people hear that French pressure is easy to smell, they choose hand-brewed coffee, which actually closes a wonderful window.