The pine-house method and the zigzag method of making flannel coffee by hand.

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Pine house brewing method

Matsushita Kazuichi

The pine house brewing method, which was conceived around 1962, has developed self-made sewing filter paper and metal frames that will not hinder the expansion of the powder layer. The filter paper is conical taking into account the extraction flow, while the special filter paper metal frame is used to maintain the angle of the filter paper.

Unlike other filter paper coffee powders, the pine house hand flushing method has made great efforts in water injection, steaming, and extraction. Only 3 portions of 5 people are extracted, and the remaining 2 parts are filled with hot water. After extraction, even after a period of time, the coffee flavor does not change much and will not become turbid, which is the biggest feature of the pine house style.

March 2013 Taiwan's first edition of "Talent starts a course to teach you to make coffee with your hands"

Extraction conditions (1 person)

Amount of beans: 18g

Grinding scale: medium rough grinding

Water temperature: above 90 degrees

Extraction amount: 120ml

Extraction time: 4min

Baking degree: urban baking

Filter paper: a conical shape of filter paper that is always sewn with thread. Because it is a seam, when a large number of extraction, can adapt to a large amount of water injection of the powder layer expansion without breaking.

Self-made metal frame: it was made of aluminum 50 years ago, but now it is made of stainless steel to increase its strength.

1. Pour the coffee powder into the filter paper, make a hole with a measuring spoon, and distribute the coffee powder to the side of the filter paper to make the bottom of the filter paper and the side of the filter paper evenly thick.

two。 Pour a small amount of water into the center of the coffee powder. The water temperature is about 95 degrees. The hand-flushing pot is filled with water higher than 30cm from the noodles. Imagine inserting hot water into the coffee powder. Because of the uniform thickness, the center is easily permeated by hot water.

3. Pour water into the center, when the hot water is about half the amount of coffee powder, start to go around the water column at the junction of wet powder and dry powder, and stop when the coffee powder is all soaked.

4. After all the coffee powder is soaked, the lid is covered and steamed for 3min, when the coffee powder expands and the filter paper swells with it. As the best temperature in the coffee powder is 80-82 degrees, if the water temperature in the hand flushing pot drops, it can be heated while steaming.

5. After the steaming is over, inject hot water again in a thin and slow way. From the center to the outside, from the outside to the center, rush to the 120ml and remove the rest with hot water.

Zigzag brewing method

This is an innovative brewing method developed by Mr. Tanagahara of Japan, using flannel as the utensil. This extraction method is described as flannel espresso. There is no steaming step, the extraction time is 40s, the original value is 16g beans, and the amount of extraction is 150ml. It bases the extraction on three different stages, and the amount of water injection increases sequentially from small to medium to medium to large.

Extraction conditions:

Amount of beans: 18g

Degree of grinding: rough grinding

Water temperature: 85 +

Extraction amount: 180ml

Extraction time: 40s

1. If the water injection method in the above picture moves the spout, the first step is to inject a small amount of water. The first stage of extraction is divided into three stages for the purpose of uniform water injection in order to prevent uneven extraction. (since only part of the taste of the hot water will be extracted, so go around all the coffee powder)

two。 Drench all over the hot water, and when the extract from flannel becomes thicker, the amount of water increases. Because the bean cells are open, there is no need for steaming.

3. When the flannel dripping extract becomes lighter and the amount of water increases again, the final extraction is to reconcile the taste.

A deep collapse.

"Talent starts the course and teaches you to make coffee with your hands."

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