Hand coffee brewing ratio with reference to the golden coffee brewing ratio taught by the world champion

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee extraction Formula and Gold Cup extraction Theory | discuss the relationship between extraction rate and water-powder ratio

Tetsu Kasuya, champion of the 2016 World Coffee Brewing Competition (World Brewers Cup), created the method of brewing coffee by hand at 4:6. In order to find a universal and simple method of brewing, Tetsu Kasuya finally came up with this golden ratio after many attempts. After reading this article, you can make coffee as delicious as the world champion.

Three secrets

The basic secret of winning a world champion:

1. Pass the filter paper with hot water before brewing

2. The ratio of coffee powder to brewing water is 1:15.

3. Brew twice with a score of 4:6.

The key to coffee brightness is rough grinding.

Coffee tastes good only after rough grinding, but few people know how to make it. The flavor of rough coffee can be perfectly extracted by brewing at 4:6.

There are medium and fine grinding particles on the left and coarse grinding particles on the right. Grind to the right side of the thickness on OK. Then follow the above tips to make clean and bright coffee.

Grasp the timing of the second water injection

The first 4% of the water in the 4:6 brewing method, or 40% of the water, should be subdivided into 2 injections. Water injection should be maintained at a certain speed, so that the coffee powder can be tossed and stirred in the filter paper to successfully extract the sour and sweet taste of the coffee. In addition, the first water injection also has the role of fumigation, the overall uniform crossing of water.

Most importantly, the second water injection should be carried out after the first water injection has been filtered out. Tetsu Kasuya regards the timing of the second injection as more important than the 4:6 ratio, which is the key to determining the flavor of the coffee.

Adjust the concentration of coffee with 60% water

Coffee brewing, the popular point is to dissolve the ingredients of coffee beans into the water to extract the flavor of coffee, which is determined by the previous 40% brewing. After the flavor is extracted, the next step is to adjust the concentration. With the remaining 60% of the hot water, try to divide it into 3 portions to brew, and after completion, a delicate cup of coffee is born!

The supreme coffee on the tip of the tongue

The coffee brewed with the simple tips introduced above is right in front of you! Our staff who ran the scene were very lucky to get a drink (the editor looked envious).

Without bitterness and keeping the right sour taste, the entrance is clear and the aftertaste is clean. One cup will make you want to drink again after drinking the last drop.

What is the story of Tetsu Kasuya who can brew such delicious coffee?

It took 3 years to counterattack from white-collar workers in the IT world to become a master of coffee brewing.

This is not only a counterattack story, but also an inspirational story.

Tetsu Kasuya previously worked for an IT consulting firm until he fell ill and was admitted to hospital.

"I was admitted to the hospital with diabetes. I was looking for a drink for people with diabetes, and I found coffee. I have a lot of free time during my stay in hospital. I use this time to collect all the props, keep brewing and try, and often go to the nearby coffee shop to ask for advice on how to brew. "

Tetsu Kasuya, who rarely visited coffee shops before, kept shuttling around coffee shops to learn lessons, then went home to continue his research, and finally made up his mind to quit his job and enter the coffee industry.

"when I was admitted to the hospital, my outlook on life changed. There is only one life, to do what I like as much as possible while it is not too late, and I am duty-bound to choose to embrace the world of coffee. "

When it comes to the fun of making coffee by hand,

"I'm not good at painting or music. Making coffee is the only way I can satisfy my desire for self-expression. There are a thousand people, there are a thousand kinds of taste, the same person each time the taste is also different, this is a world where there is no end. "

Expectations for the development of the coffee industry

"I think it will be more and more automated in the future. All kinds of machines will replace us to explore the theory of technology. And our value is to explore the more wonderful experience of hand-made coffee and present it to you. "

The brewing methods that many masters teach us are obscure or obscure. The 4:6 brewing method digitizes and visualizes the theory, making it more convenient for beginners to get started and easy to use. Tetsu Kasuya helps us open the door to the new world of hand-brewed coffee. What are you waiting for? let's go home and practice.

.