"Long Pourover Method" in the fifth place of 2017WBrC

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When BlackWaterIssue, a partner media of WCE (World Coffee Events), was interviewing the competition in Budapest, he noticed the Long Pourover Method (long-time cooking method) introduced by German player CONSTANTIN HOPPENZ. We are curious about his cooking method. So I conducted an exclusive interview with him.

First of all, the recipe he uses in his own cooking is as follows.

Coffee: 14g

Water: 90 °C, 230ml, 100ppm

Coffee TDS: 1.40

Extraction time: 5:30

When he gave the demonstration, he attracted a lot of audience's attention, because the coffee he chose was not the Rosa variety, but the Kenyan SL28 (Nordic Approach, a famous Nordic coffee raw bean manufacturer). And in his explanation, he argued that it is better to cook for a long time than for a short time.

Views on long-time cooking

In an interview with us, he asked us, "have you ever experienced a situation in which a cup of coffee touches water for 20 minutes without getting more bitter (Bitter)?" What he emphasizes is that the extraction power of water becomes weaker and weaker as the temperature decreases after contact with coffee.

In fact, SCAA's cup test proposal also supports this point. After 8-10 minutes (about 70 degrees) after flushing, the flavor, aftertaste, sour taste, weight and balance were evaluated. Then the sweetness, uniformity and cleanliness were evaluated when the temperature was about 40 degrees.

Therefore, in the cup test point of view, HOPPENZ is reasonable.

He went on to say that excessive extraction in extraction usually occurs by Fines, and Agitation during cooking causes the ingredients in the powder to be extracted.

Slayer Steam shown by ▲ at the Seattle SCA Coffee Show last April (photo: BlackWaterIssue)

He uses the Slayer coffee machine as an example to show that the importance of extraction time is not significant. The Slayer coffee machine is evenly extracted through a needle valve (needle valve), and even the Espresso is not bitter after a long extraction time of 1 minute and 30 seconds. Relatively speaking, time is secondary in extraction, and now a change in the concept of time is needed.

Baking degree

In addition to his brewing method, we also noticed the roasting degree of the Kenyan coffee he chose. The roasting degree of the coffee used by CONSTANTIN HOPPENZ in the final is as follows.

The roaster is a Probat UG-22 model, and the baking curve is controlled by Cropster. We shared his curve with Jang Moon Gyu, runner-up in the 2014 World Coffee Baking Competition, and asked him to comment.

He commented that the DTR is 18% and the hot air ratio is high, so the taste is likely to be very gaudy and juicy. And it has the sweetness of cooking for a long time, which can ensure the balance of the whole.

After Finland's representative Mikaela Wallgren last year, Germany's CONSTANTIN HOPPENZ used Kenyan coffee in the world brewing finals. They have made it clear that the coffee they pursue is coffee that can be enjoyed by the public. It is hoped that the future coffee competition will also promote the popularization of a variety of boutique coffee.