Sharing of Japanese coffee brewing techniques

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What is meant by "follicular style"?

Merita small hole filter cup, its hole is very small, whether it is one hole or three holes, its dripping speed is slow, coffee powder is in fact fully soaked and extracted by hot water at a certain temperature, so medium and deep baking is better.

What is meant by "trickling filter"?

Large hole conical filter cups such as V60, flannel, Swiss gold and other metal filters can all be induced to drop. Their common feature is that the lower hole is large and smooth, and the speed of dripping is determined by the speed of water injection by the operator, so no matter what kind of baking can be adapted.

There are many ways to brew coffee, and there are N ways to brew coffee by hand. There are five common techniques for hand-brewing coffee, and the differences of various techniques on the taste of extraction:

What is meant by "Kono hand flushing"?

Kono hand coffee making technique: it is the drip method in the industry, through which the coffee powder can be steamed more fully, and then the front part of the coffee liquid is extracted, and the back end needs to add water to get the quantitative coffee liquid.

Drip method, as the name implies, is to brew in the form of dripping water. Just like the hourglass, dripping bit by bit into the coffee powder, it is completely delicate and time-consuming! First, the coffee powder is pre-soaked and moistened with a little bit of water. when the coffee powder is dripped almost 1 stroke 3, you can start to inject water, stop when the water level of the coffee powder reaches the top, and inject water again when the water level drops to half. Taste: the drip method can make the coffee beans sweet and avoid sour and bitter tastes. It requires a very stable grip and patience, and it can be said that all the sour taste of the coffee it removes has been handed over to you. Some friends said that getting rid of the sour and bitter taste would also make the flavor of the coffee not so complete.

[extraction reference]

Powder content: 20g

Water temperature: 88

Extraction amount: 120ml +

Grinding scale: rough grinding

[extraction process]:

1. Rough grinding, sieving fine powder with a sieve. After screening, shake the powder receiver so that the residual fine powder is concentrated at the bottom.

two。 Pour the coffee powder into a filter cup and pour the coffee powder into a hill (lengthen the distance of the water through the powder layer, if part of the hill collapses, the hot water flow in the powder layer will appear on the surface, making it easier to control the flow).

3. Make grottoes with 3 drops of 2 on top, and consolidate 8 drops of 7 of them.

4. Increase the amount of water, increase the mouth of the kettle to drip, increase the amount of water, and make the channel larger. When the gas escapes and the coffee powder expands, reduce the amount of water. Because the gas can cause hindrance, do not increase the amount of water until the powder expands and collapses.

5. After the expansion stops, the amount of water injected will be increased in one breath. Continue to inject water to the extraction volume. If the water flow is blocked and the extraction time is too long, it is recommended to stop the extraction and make up for the extraction amount with hot water.

What do you mean by "loose house hand flushing"?

Loose house style hand brewing coffee technique: use coarse ground coffee powder, stew for a long time, when brewing, 30CM is higher than the fine water column above the filter cup, and finally add hot water, this method is more prominent, which is a way to lead to the unique taste of coffee beans.

Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, pour water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to wet the coffee powder and cover it with steaming. After 3 minutes, uniform and uninterrupted water injection began. Stop filling when the coffee liquid reaches half of the coffee pot, and then add hot water to dilute it. Taste: even after a period of time, the flavor of coffee will not change much. Some friends also said that because the extraction time is too long, the flavor will volatilize a lot, resulting in no great change in the flavor of coffee.

What is meant by "Volcano dash"?

The method of volcanic flushing is more suitable for deep-roasted coffee beans. It uses the carbon dioxide in beans, and after many times of steaming, the coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide.

Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly filled with water in the middle about the size of an one-dollar coin. The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. The second half is uniform water injection, in order to prevent excessive extraction in the middle, play a dilution role. Palate: the coffee has a mellow taste, with a mellow and strong body. As the first one of the volcanic flushing is over-extracted, and the last two is underextracted, the coffee liquid is very uneven, which needs to be fully shaken after washing, so that the two "failed" coffee liquids are mixed together to form a perfect coffee. However, shaking well in the time, will make the temperature drop, if you want to directly maintain the temperature with high temperature extraction, it will lead to dry coffee.

[extraction conditions]

Extraction time: 2 and a half minutes +

Amount of beans: 20g

Water temperature: 88

Extraction amount: 300m

The visual effect of deep baking is higher than that of shallow baking, but it is not unsuitable for shallow baking.

1. The key point is in this part of steaming, the amount of steaming water is appropriate, make sure that the amount of water injected is completely soaked in coffee powder, and keep only injecting water at the central point from beginning to end, not up and down. The key to determining coffee is whether the first drop of coffee can be extracted around 1min. The most important part of this method is steaming.

two。 Observe that when the state of the powder surface is bleak, start the second water injection, the water injection here still has to be careful, the last water injection is completed.

The alcohol thickness of shallow baked beans produced by volcanic brewing method is generally higher than that of common 1-stage flow and 3-stage flow. Shaker is suitable for deep baking beans, and shallow baking extraction is more suitable for direct drinking. The shallow part of the steaming and water flow is much more difficult than deep baking, but the steaming is successful, and then the 1min water injection is stable, and then the water injection can be much bolder. If what you want is the alcohol thickness of the hand punch, the amount of water injection can be kept at 1pm 1pm 1.

I. Penetration method

(the most gorgeous method has the highest degree of difficulty, the worst stability, the lowest water temperature, the best taste and the least taste.)

1. Moist coffee needs about 30g of hot water.

(* * rotate the injection from the center in a zigzag shape, do not rinse the water to the edge of the filter paper, hamburger appears, timing starts with water injection)

2. It takes 30 to 60 seconds to wait for the hamburger to foam.

(* stew stage, usually start the second water injection in 45 or 50 seconds)

3. After beautiful foaming, complete the water injection in the remaining 2 minutes.

(* only in the central position, zigzag water injection, beautiful bubbles appear in the center, steady water flow, continuous water injection, the whole process takes 3 minutes, stop the water injection immediately when the timer rings, and wait for the hot water to be completely filtered)

2. Impregnation method

(* the most commonly used method, but also the most stable and simple, with a balanced taste)

1. Moist coffee needs about 30g of hot water.

(* shake the filter cup evenly, dig a hole in the middle with your fingers, rotate and inject it in a zigzag shape from the center, do not rinse the water to the edge of the filter paper, hamburger appears, timing starts with water injection)

2. After the beautiful foaming, the water injection will be completed in the next 2 minutes.

(for about 50 seconds, carry out zigzag water injection from the inside to the outside, pay attention to the water flow without touching the filter paper, and after obvious foaming, complete the first water injection in about 1 minute and 10 seconds, and wait for the water surface to drop obviously for the second water injection. after obvious foaming, water injection is carried out again, and stop immediately after reaching the amount of water, and about 2 minutes after the injection of hot water trickling filtration is completed.