The common hand-brewing method of stirring hand-brewed coffee matters needing attention

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Comparison of kono filter cup hand-brewing methods: Ben flow VS Kanazawa flow KONO drip type and stirring type cooking

(3) mixing method)

This technique was used by Matt Perger in 2012.

And won the championship of World Brewers cup that year.

From the beginning, it began to stir.

It is very popular in Europe, America and Australia.

Although meow seldom uses this punching method

But I really appreciate the thinking and thinking behind this technique.

MattPerger

Let's first introduce how this technique is developed.

Meow is similar to matt's cooking method in that year.

At the ratio of 12g: 200ml (1:16)

And adjust the grinding degree to (1-minimum)

In the film, you can see that meow dropped 50ml water in the first water injection.

Then keep stirring until 30 seconds later before injecting more 50ml water again.

When you pour too much 120ml water after one minute (accidentally add too much 20ml)

So the coffee was taken away early at the end of the flow.

So that 20ml doesn't run down, too.

Summary:

Advantages: this technique magnifies the advantages of its coffee beans because it uses a very "young" degree of grinding and

Use stirring to enhance extraction

Especially if it enhances the taste, it will not be too thin.

Disadvantages: it is similar to the water cut-off method in that aftertaste is relatively weak.

And this technique requires excellent coffee beans.

If you use poor coffee beans, it will only magnify its bad flavor infinitely.

(coffee powder layer after brewing-like mud)

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