The secret of brewing delicious coffee powder learn the simple brewing method of coffee powder in ten minutes.

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The 4:6 verdict was advocated by the winner of the World Cup brewing contest, which selected the world's number one barista in 2016. According to the theme of "anyone can simply brew delicious coffee", a new extraction theory is derived and explained for you in practice. I want to make delicious coffee.

How do you drink the coffee powder? The secret of delicious coffee brewing is actually very simple!

Now let's introduce the practice of "4:6 final conclusion"! The method is a simple brewing method created by Mr. Miya with the theme of "anyone can simply brew delicious coffee".

① put filter paper to brew hot water.

The total amount of hot water in ② is 15 times that of coffee powder.

③ brews coffee with 40% and 60% of the total hot water.

The main focus is the above three points! When Mr. Miya was elected to the World Congress, he was also based on this theory, which is guaranteed to be delicious!

The key to transparency is "rough grinding"!

So far, the delicacy of coarse ground coffee beans is well known, but how to extract delicious coffee is not an easy thing. What can solve this problem is the "4:6 theory"!

Refer to and compare the fine grinding with the rough grinding in the photo, which is about the same as the rough grinding in the cup on the right side of the OK.

Then, as long as you brew hot water in accordance with the prescribed method, you can complete the coffee full of transparency.

The time to add water for the second time is to lower the hot water to the cup after the first time!

The "4" of the 4:6 theory is that the hot water added at the beginning is 40% of the total hot water, which is added in two stages. The trick is to maintain a certain degree of intensity and add water twice. In this way, the coffee powder will be stirred on the filter paper, which will determine the sweet or sour taste. By the way, the action of injecting hot water for the first time contains the meaning of steaming, so remember to brew all the coffee powder.

The most important thing is that, as in the photo, the coffee gradually falls after the first water injection, followed by the second water injection. Mr. Miya believes that "rather than caring about the part of the total water volume at 4:6, it may be more important to know the timing of water injection." Take the "4:6 theory" as the core.

The remaining 60% of the hot water is used to adjust the "concentration" of coffee.

The most important thing is that, as in the photo, the coffee gradually falls after the first water injection, followed by the second water injection. Mr. Miya believes that "rather than caring about the part of the total water volume at 4:6, it may be more important to know the timing of water injection." Take the "4:6 theory" as the core.

Brewing coffee means, in other words, blending the ingredients of coffee beans into water. And 40% of the hot water injected before. Then, the rest of the coffee powder will be mixed into the water to adjust the concentration. Divide the remaining 60% of the hot water into 3 equal parts. There is only one step left to finish the good coffee!

It's almost finished! Delicious coffee presented by experts!

Follow this simple step to complete the coffee debut! The staff also had the opportunity to taste the coffee, almost no bitterness and just right sour taste, and immediately realized the primal purity of the coffee after drinking it. Even the staff who don't drink much coffee shout, "you can drink this cup!" Even asked for a refill!