A Coffee-Geek Primer

In the specialty-coffee world, the level of obsession over how to brew the perfect cup has reached maddening levels of complexity. The choices seem infinite: There are single-origin beans and multi-estate blends; light, fruity roasts that are growing in popularity and darker, more bitter options; and a multitude of brewing devices. Before you give up in frustration and go back to freeze-dried, here’s a cheat sheet courtesy of Michael Phillips, the 2010 World Barista Champion and cofounder of Los Angeles’s Handsome Coffee Roasters. Phillips explains the significance of a bean’s place of origin and shows how a coffee’s flavor changes with the darkness of the roast. He also helps decode the differences among various home coffee-making devices and techniques, so you can figure out the best brewing method for you.

照片©2012 Tim Heneghan摄影。

Many people use spice grinders for coffee, but they produce an uneven result. It’s better to invest in a burr grinder, which crushes the beans between two surfaces and makes it possible to select a precise grind size, from coarse to fine. Phillips likes the Baratza Virtuoso for an entry-level model.$229 atseattlecoffeegear.com.

像葡萄酒一亚搏电竞样，咖啡豆的味道在部分取决于它的生长地点。以下是来自世界四个顶级咖啡种植地区的豆类的一般风味，尽管高端咖啡店通常更喜欢非典型的豆类。

Central Americanbeans are light and clean, with tangy citrus flavors.

南美洲的豆类，尤其是来自哥伦比亚的豆类，生产最传统的咖啡，身体饱满，味道浓郁。

非洲人咖啡因其红酒的复杂性和大胆而受到珍贵。亚搏电竞

Pacific Island/Indonesianbeans are often rich, funky and not too tart.

“There’s no one right roast level for beans,” says Phillips. Like many coffee aficionados, he prefers lighter roasts that reveal more of the beans’ bright, fruity flavors. Here, a look at how the amount of roasting affects flavor.

照片©Johnny Miller。

咖啡beans, which are actually the seeds of a cherry-like fruit, start out a pale gray-green color.

照片©Johnny Miller。

咖啡s that haven’t been roasted long enough—called “face melters” by pros—taste grassy and are painfully acidic.

照片©Johnny Miller。

Popular at many top coffee shops, these beans are bright, fruity and taste great black, but their acidity can clash with milk and sugar.

照片©Johnny Miller。

Dark, bold roasts are great with milk and sugar, but can taste bitter and harsh when served black.

照片©Johnny Miller。

太黑暗的豆子在其表面上是油腻的（从来都不是一个好兆头），缺乏全能的水果，燃烧的橡胶甚至石油都令人不快。

菲利普斯（Phillips）说，取决于您喜欢打火机还是富裕的杯子，说有两个重要的变量。首先是过滤材料：Paper filtersstrain out fine particles for a very clean, delicate cup;金属过滤器allow some particles through, resulting in a heavier, richer drink. Second is the extraction method.有限公司nstant-dripmethods, like a classic pour-over, make a lighter, brighter cup;steepingbefore filtering, as in a French press, results in a rounder, fuller taste.

菲利普斯说：“始终使用206°水。”“如果您没有温度计，请在沸腾的一分钟后等待。”

Illustration © Chris Philpot.

Chemex ($ 39;chemexcoffeemaker.com).

Illustration © Chris Philpot.

The Clever Dripper ($ 22;sweetmarias.com).

Illustration © Chris Philpot.

用Kone咖啡过滤器进行Chemex（Chemex$60;ablebrewing.com).

Illustration © Chris Philpot.

Bodum French Press（$30;bodum.com).

For more detailed brewing instructions, plus a guide to America’s best coffee bars, visitF&W’s Coffee Guide.

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