The skill of making coffee by hand | what is the difference between American hand brewing and Japanese hand brewing? Suitable for making coffee by hand

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Have you tried coffee made in American pots? You will find that for the same coffee bean, the American pot will be a little more bitter and astringent than the coffee made by hand. the key is that the high water temperature of the American pot leads to this phenomenon. The average American pot is actually sprayed and extracted through atmospheric pressure. To put it simply, when the power of the American kettle is constant and the external environmental factors do not change much, the extraction water temperature and flow speed are relatively stable, and the extraction temperature is too high, and the flow speed is slow, so that there will be the phenomenon of over-extraction. This is how bitterness comes from, and what Americans like is such bitterness.

There is a difference between American style and Japanese style. Although both American and Japanese styles may make the same filter cup, there are some differences in roasting, grinding, filter paper, water temperature and manipulation of coffee beans.

The difference between American hand flushing and Japanese hand flushing

The biggest difference is that American hand brewing requires stirring coffee powder with a stirring stick, which is similar to the way we do siphon pots, while Japanese, Korean, Taiwan and domestic hand-made coffee only draws circles with water and never stirs coffee powder with sticks or bamboo slices.

The typical American flavor is mainly medium-roasted and deep-roasted, full-bodied + mild bitter + sweet (Qianjie Coffee recommends hand-brewed coffee beans: this flavor can be made with Manning, Blue Mountain, etc.). It has both bitter and sweet personality. During the grinding, the water temperature is between 80 and 85 degrees, and the water flushing speed is medium speed. Deep baking is fine grinding, the water temperature is between 85 and 90 degrees, and the fine water is slow and bitter. Americans often drink a cup of coffee in the morning in order to wake up quickly, also known as "dawn coffee."

The difference between American hand flushing and Japanese hand flushing

American brewing is relatively simple.

First, the powder should be ground finely, which is basically similar to the Italian style.

Second, the water temperature is about 90 degrees.

The third is stew, which is similar to Japanese style.

Fourth, while slowly pouring water to draw circles, while constantly stirring with wooden spoons or bamboo slices, stirring is also divided into different techniques: one is to go back and forth like stirring; the other is to draw circles like stirring.

The difference between American hand flushing and Japanese hand flushing

Japanese style brewing

Shallow roasting and medium roasting + rough grinding, while the 86-92 degree fast flushing method is preferred by the oriental nation, paying attention to and pursuing the balance of sour and bitterness (Qianjie Coffee recommends hand-made single coffee beans: 2018 new season Sakuran).

Another problem is that the follicle type and the drip type (or drip type is more accurate) are more confusing problems.

What is meant by "follicular style"? Merita small hole filter cup, its hole is very small, whether it is one hole or three holes, its dripping speed is slow, coffee powder is in fact fully soaked and extracted by hot water at a certain temperature, so medium and deep baking is better.

What is meant by "trickling filter"? Large hole conical filter cups such as V60, flannel, Swiss gold and other metal filters can all be induced to drop. Their common feature is that the lower hole is large and smooth, 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.

The difference between American hand flushing and Japanese hand flushing

Personal recommendation: the most commonly used method, but also the most stable and simple, taste balanced, personal recommendation: coffee 20 grams of powder, water ratio at 1:15

1. Moist coffee needs about 30g of hot water.

Shake the filter cup evenly, dig a hole in the middle with your fingers, rotate and inject it with a zigzag shape from the center, do not rinse the water to the edge of the filter paper, the hamburger appears, and the timing starts with water injection.

2. after a beautiful foaming, the water injection will be completed in the next two and a half minutes.

For about 50 seconds, carry out zigzag water injection from the inside to the outside, pay attention to the water flow without touching the filter paper, after obvious foaming, complete the first water injection in about 1 minute and 10 seconds, wait for the obvious drop in the water surface for the second water injection, and then inject water again after obvious foaming, cycle, stop immediately after reaching the amount of water, and about 2 minutes-2 and a half minutes after the completion of hot water trickling filtration.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com