How many categories are there in the mixing of hand-made coffee? What's the difference between stirring and not stirring?

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How many categories are there in the mixing of hand-made coffee? What's the difference between stirring and not stirring?

I. stirring method of hand-brewing coffee

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.

The thinking and thinking behind the technique

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: hand-made coffee stirring method

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) hand-brewed coffee stirring

(2) Kono dripping method)

A long time ago, when meow was a coffee cat,

Have a habit of collecting coffee tools

At that time, I was trying to study new things.

He booked a famous kono and came back to have a look.

It didn't make much difference when I bought it back at first.

Using "cut off water" and "continuous water" is similar to Hario.

Later, in a data search,

Find its special hand flushing method.

Although I have seen many people say and rush in this way.

But until November last year,

Because meow is going to Taiwan to attend the lecture.

I went to Yamada to see the authentic and powerful.

Kono dripping method

First of all, let's talk about how this technique works.

It will be cooked at the ratio of 24g: 240ml (1:10)

This is a relatively strong proportion.

And the degree of grinding is adjusted to (4)

The water temperature is 92

As the name implies, the dripping method of course uses drips.

One-third of this punching method is maintained.

Let the water concentrate a little bit and soak the coffee powder thoroughly.

When dripping almost 1/3

You can start injecting water.

As you can see, meow is mainly concentrated in the central part of the middle water column.

Stop when the water level of coffee powder is pushed to the top.

Flow halfway and then inject water

Stop until around 240ml

Summary:

Advantages: the main purpose of this technique is to highlight the "sweet" taste of its coffee beans.

Avoid the taste of "sour" and "bitter", which is always the taste of the Japanese.

Meow baked Gatomboya under this punching method

The taste of caramel has risen and it can be called jade liquid like sugar cane juice.

Cons: this technique requires a very stable grip and patience

It can be said that it takes a long time to practice to do it.

Because of its extraction process, it chopped off two parts of "head (acid)" and "tail (bitter)".

The sweetness of coffee is not a complete taste.