The genre of hand-brewing coffee introduces the Japanese-style brewing course of hand-brewing coffee how to make brewing parameters.

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Method 1 | Japanese-style hand-made coffee

Bengpai drips water on the coffee powder drop by drop in the center to avoid too much stirring. After the coffee powder is completely moistened, the coffee liquid begins to drip out of the pot, which can be converted into a fine water injection to rinse down the released aromatic substances. Finally, increase the water injection and a large amount of water injection before removing the filter cup to make the foam and the fine powder float to the surface to avoid the bitterness of the coffee liquid.

The first stage of hand-brewing coffee is to drip water about five centimeters high in the center until there is a thin coffee liquid in the pot.

In the second stage, a small amount of water is injected in a circle about the size of a 50-yuan coin in the center.

In the third stage, when the water reaches 160~180cc, the water is injected and washed with large water, so that the fine bubbles and fine powder float up, and when the extraction volume is reached, it is finished.

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: KONO

Ratio

Coffee grams: 15.5 grams (after sifting)

Extraction amount: 195g

Extraction water temperature: 90 degrees

Steaming time: 150 seconds / 120 grams

Total extraction time: 240 seconds

TDS: 1.24%

Implementation analysis

The wet aroma is enhanced, the Body is round and smooth, and the throat rhyme is longer. The purpose of bit-by-bit steaming is to let hot water come up slowly from the bottom to ensure that the coffee powder in the filter cup can be evenly soaked in hot water so as to achieve effective and complete steaming. This method takes a long time, and also requires appropriate hand flushing pots and skills. The latter stage of water injection requires more practice to avoid miscellaneous smell, which belongs to a more difficult way of hand flushing. Senior players who are suitable and looking for more flavor.

Method 2 | Japanese Kanazawa pie hand-made coffee

Kanazawa Zhengxing is the ancestor of the Kanazawa faction. This hand-flushing method is steamed at first, and then drips of water like a dragonfly. The slow way of water injection is to strengthen the flavor of the front part of the coffee and weaken the miscellaneous and bitter taste that is easy to appear in the latter section.

The fine water is filled with steaming.

Do a dragonfly drip in the center for about 1 minute.

Fine water injection circle, from the inside to the outside, from the outside to the inside until the required amount of extraction.

Bean grinder: Kalita Nice Cut (thickness 3.5)

Filter cup: KONO

Ratio

Coffee grams: 15g (after sifting)

Extraction amount: 190g

Extraction water temperature: 90 degrees

Steaming time: 30 seconds / 40 grams

Total extraction time: 180 seconds

TDS: 1.19%

Implementation analysis

The addition of steaming and injecting water can reduce the overall extraction time, strong wet aroma, bright acidity and better extension of throat sweetness. Although the time required by this method is shorter than that of Benji pie, but on the whole, except that the aroma is slightly inferior to the Ben style of drip punching method, other performance can reach a certain standard, and the dragonfly method needs appropriate hand-flushing coffee pot to achieve this effect.