The way of making coffee in Japanese style? Japanese hand coffee making skills? Filling time of Japanese hand-brewed coffee

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The way of making coffee in Japanese style? Japanese hand coffee making skills? What is the filling time of Japanese hand coffee?

With regard to hand brewing, it is relatively bold in Europe and the United States, and Japanese brewing is more popular in China at present.

The general technique, pay attention to the big arm to drive the forearm, turn slowly, keep the wrist motionless

The size of the control flow is always the same, but there are also follicles and trickles.

There are N methods and names for Japanese hand-made coffee.

"follicular type"

It is the Melita small hole filter cup, and its hole is very small, whether it is one hole or three holes.

The dropping speed is relatively slow, and the coffee powder is in fact fully soaked and extracted by hot water at a certain temperature, so medium-deep baking is better.

"trickle filter"

Metal filters such as conical filter cup with large holes such as V60, flannel and Swiss gold can all be induced to drop.

Their common feature is that the lower hole is large and unobstructed, and the speed of dripping is determined by the speed of water injection by the operator, so no matter what kind of baking can be adapted.

There are many ways to brew coffee, and there are N ways to brew coffee by hand. There are five common techniques for hand-brewing coffee, and the differences of various techniques on the taste of extraction:

"Kono hand flush"

Kono hand coffee making technique: it is the drip method in the industry, through which the coffee powder can have a more full steaming effect.

Then extract the front part of the coffee liquid, and the back end needs to add water to get the quantitative coffee liquid.

Drip method, as the name implies, is to brew in the form of dripping water. Like an hourglass.

Drop bit by bit in the coffee powder, completely refined and time-consuming! First, pre-soak the coffee powder with a little water.

When dripping almost 1 stroke 3, you can start to inject water, and when the water level of coffee powder reaches its peak, you can stop for a while.

When the water level drops to half, inject water again. Taste: the drip method can make the coffee beans sweet and avoid sour and bitter tastes.

It requires a very stable grip and patience, and it can be said that all the sour taste of the coffee it removes has been handed over to you.

Some friends said that getting rid of the sour and bitter taste would also make the flavor of the coffee not so complete.

[extraction reference]

Powder content: 20g

Water temperature: 88

Extraction amount: 120ml +

Grinding scale: rough grinding

[extraction process]:

1. Rough grinding, sieving fine powder with a sieve. After screening, shake the powder receiver so that the residual fine powder is concentrated at the bottom.

two。 Pour into the filter cup and pour the coffee powder into a hill (lengthen the distance of the water through the powder layer, if part of the hill collapses

The change of hot water flow in the powder layer will appear on the surface, so it is easier to control the flow.

3. Make grottoes with 3 drops of 2 on top, and consolidate 8 drops of 7 of them.

4. Increase the amount of water, increase the mouth of the kettle to drip, increase the amount of water, and make the channel larger. When the gas runs out and the coffee powder expands,

Reduce the amount of water. Because the gas can cause hindrance, do not increase the amount of water until the powder expands and collapses.

5. After the expansion stops, the amount of water injected will be increased in one breath. Continue to inject water to the extraction volume. If the water flow is blocked, the extraction time is too long.

It is suggested that the extraction should be stopped and the amount of extraction should be made up by hot water.

"pine house hand flushing"

Loose House hand Coffee technique: use coarse ground coffee powder and stew for a long time

When cooking, the 30CM is high above the filter cup and rushes out of the fine water column, and finally, it is necessary to add hot water, which is more prominent in flavor.

It's a way to bring out the unique taste of coffee beans.

Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, and start injecting water from the middle.

Until the coffee liquid begins to drip, then draw a circle and pour water into the coffee powder like a circle to wet the coffee powder and cover it with steaming.

After 3 minutes, uniform and uninterrupted water injection began. Stop filling when the coffee liquid reaches half of the coffee pot

Then add hot water to dilute it. Taste: even after a period of time, the flavor of coffee will not change much.

Some friends also said that because the extraction time is too long, the flavor will volatilize a lot, resulting in no great change in the flavor of coffee.

"Volcano dash."

The method of volcanic flushing is more suitable for deep-roasted coffee beans. It uses the carbon dioxide contained in beans, after many times of steaming.

Coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide.

Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly filled with water in the middle about the size of an one-dollar coin.

The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. The second half is uniform water injection, in order to prevent excessive extraction in the middle.

It has a dilution effect. Palate: the coffee has a mellow taste, with mellow and strong body.

Due to the fact that the first one of the volcanic flushing is over-extracted, and the second is insufficient, the coffee liquid is very uneven and needs to be shaken well after flushing.

Make the two "failed" coffee liquid mixed together to form the perfect coffee. However, in the time of shaking,

Will make the temperature drop, if you want to directly maintain the temperature with high-temperature extraction, it will lead to dry coffee.

[extraction conditions]

Extraction time: 2 and a half minutes +

Amount of beans: 20g

Water temperature: 88

Extraction amount: 300m

The visual effect of deep baking is higher than that of shallow baking, but it is not unsuitable for shallow baking.

1. The key point is that in the part of steaming, the amount of steaming water is right, make sure that all the coffee powder is soaked, and only inject water at the central point from beginning to end.

Don't go up and down, the key to determining coffee is whether the first drop of coffee can be extracted around 1min. The most important part of this method is steaming.

two。 Observe that when the state of the powder surface is bleak, start the second water injection, the water injection here still has to be careful, the last water injection is completed.

The alcohol thickness of shallow baked beans produced by volcanic brewing method is generally higher than that of common 1-stage flow and 3-stage flow, and the shaker is suitable for deep baked beans.

Shallow baking extraction is more suitable for direct drinking. The steaming and water flow in the shallow part is much more difficult than that in the deep part, but the steaming is successful.

After that, the water injection of 1min is also stable, and the water injection after that can be much bolder. If what you want is the alcohol thickness of the hand punch

The amount of water injection can be kept at 1pm / 1pm / 1.