Hand-brewed coffee beans recommend coffee beans to choose entry-level Japanese special hand-flushing methods.

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Recently, many coffee fans who came to Qianjie store to buy coffee beans asked Qianjie how to correctly brew coffee in order to get its best flavor, and Qianjie often said that the process of hand-brewing coffee is a kind of enjoyment, and the coffee brewed by hand will also feel more delicious on the spiritual level. Then the article on this side of Qianjie will introduce the four major hand flushing techniques.

Four Japanese hand flushing techniques

Coffee fans who are familiar with Japan all know that the Japanese especially pursue craftsmanship, and of course they also have the ultimate pursuit of how to brew coffee with a special flavor, so they have developed several methods of hand brewing coffee to show the best flavor of coffee beans, and the hand brewing method of baristas in Qianjie store is also based on the hand brewing technique developed by the Japanese. The purpose is to present coffee beans of different flavors in different producing areas to coffee fans with the best quality.

Here are the four most common ways to make coffee by hand in Japan:

1. Pine house hand punch

The Matsushita method of hand flushing was invented by Panasonic in 1962. He developed a filter paper that does not interfere with the expansion of the powder layer and a corresponding metal frame to maintain the angle of the filter paper. Qianjie believes that what is special about this hand-made method is the use of coarsely ground coffee powder through stewing for a long time. When brewing, first dig a large hole in the coffee powder, then pour out a thin column of water from high to down above the filter cup until the coffee liquid begins to drip, and then, like drawing a circle, draw a circle to wet the coffee powder, cover and steam for 3 minutes. After 3 minutes, start to inject water evenly and uninterruptly. when the coffee liquid reaches half of the coffee pot, stop injecting water, and finally add hot water to dilute it.

Taste: the coffee brewed out in this way will not become turbid even if the coffee flavor changes little after a period of time.

two。 Kono hand flushing

Kono hand flushing is what is known in the industry as the drip method. As the name implies, it is brewed in the form of dripping water, just like an hourglass, dripping bit by bit into coffee powder. Through this method, coffee powder can have a full steaming effect. This method requires a very stable grip and patience; the general practice is to let the water concentrate a little bit to pre-soak the coffee powder, and when it drips to about one-third of a time, you can start injecting water. When the water level of the coffee powder reaches its peak, you can stop for a while until the water level drops to half.

Taste: the drip method can highlight the sweetness of the coffee and avoid the sour and bitter taste.

3. Volcano hand rush

The hand flushing method of volcanic flushing is to use the carbon dioxide contained in beans, which is steamed many times to make the coffee powder bulge like a volcano, so deep culture is more suitable, because deep-grown beans have more carbon dioxide. Flannel is mostly used in this method, because the middle powder layer is very thick, so it is mainly in the middle, injecting water in a position the size of an one-dollar coin. The first half of volcanic flushing is fully extracted without destroying the powder layer, while the second half is uniform water injection to prevent excessive extraction in the middle to achieve dilution. The first one-third of the volcano is over-extracted, and the last two-thirds is underextracted. You need to mix these coffee liquids at the end to get the perfect coffee.

Palate: the coffee made by the volcano is thick and high in concentration.

4. Zigzag brewing method

This is a brewing method developed by Masahara Tanahara, a barista who won the first place in the Japanese barista championship-using flannel as a filtering tool and known as flannel espresso. Because there is no steaming step in the whole process, the extraction time is only 40 seconds, which is characterized by injecting water into the coffee powder in a zigzag way for the purpose of uniform water injection. After uniform water injection, when the extract from flannel becomes thicker, the amount of water increases, and then increases when the extract begins to dilute.

Palate: the coffee tastes mellow, with strong body and obvious taste.

Thus it can be seen that the method of hand-brewing coffee is not so easy to master, but Qianjie believes that hand-brewing coffee actually does not have any rigid requirements and can be adjusted artificially.

For example, the quality of water, coffee filter cup, the thickness of coffee beans ground into powder, and the ratio of coffee powder to water, the flow of hand-brewed coffee, the height, the time of brewing and extraction, or circling, can make subtle differences in the flavor of coffee, but these can be changed according to personal hobbies and habits after coffee fans accumulate some experience. In order to brew out the flavor of individual coffee that best suits your taste.

Therefore, Qianjie believes that hand brewing is really a knowledge, and it takes a lot of practice to make a cup of coffee with good flavor. Then Qianjie will recommend some hand brewing coffee beans that are suitable for beginners.

Coffee fans all know that coffee beans in different producing areas have different flavors. For example, coffee flavors in Africa tend to be citrus citric acid, fresh and bright, while Asian coffee beans tend to have a mellow taste. America is inclined to nuts, cocoa flavor, then Qianjie will recommend these three continents with more cost-effective coffee beans to beginners.

African Coffee recommendation

First of all, the most representative coffee producing area in Africa is Ethiopia. I believe that coffee fans are no stranger to Ethiopia's water-washed Yega Xuefei Coffee Front Street, which occupies the market of boutique coffee with charming acidity. The front street store is also selling rations beans washed with water, and the coffee beans washed by water will be relatively clean and bright in flavor. It can also highlight the most primitive taste of Yega Xuefei coffee and its citrus citric acid, and Qianjie often says that washed coffee beans can best reflect the basic flavor of a producing area. Therefore, Qianjie thinks that this kind of washed Yega Xuefei is very suitable for practicing hand flushing. And this water-washed Yega Xuefei is also the representative of light-roasted coffee beans.

Front Street Coffee Ethiopia washed Yega Sheffield Coffee beans

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1800-2000m

Variety: native species

Treatment method: washing treatment method

Flavor: Jasmine, berries, lemon, citrus

The coffee hand in front of the street suggested

In order to fully extract the acid properties of Yejiaxuefei, Qianjie uses higher water temperature and finer grinding degree for extraction, but in order to avoid over-extraction caused by high temperature, faster flow rate filter cups such as V60 filter cups will be used. The V60 filter cup is in a 60 °cone shape, and the tapered angle allows the coffee powder to be distributed centrally, and when water is injected, the water can automatically converge to the center of the filter cup to ensure that the contact time between the water and the coffee powder is sufficient, so that the appropriate coffee liquid can be extracted. In addition, the ribs on the inside of the body of the V60 filter cup extend clockwise from the bottom to the top, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good. Coupled with the large holes in the bottom, the flow velocity is relatively faster than that of many filter cups.

The specific brewing parameters of Qianjie coffee are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grindness (China 20 standard sieve pass rate 80%).

As for the degree of grinding, Qianjie would like to remind you that even if they are all Yega Xuefei, because of the different grades, Qianjie will sift through each bean once to determine their respective degree of grinding. The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for stages, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 05 ".

Asian Coffee recommendation

And the most representative coffee in Asia is Mantenin in Indonesia, so Qianjie specially launched a Mantenin rations bean for newcomer coffee fans to taste. Its coffee treatment is Indonesia's unique wet planing method. Coffee beans treated by wet planing will have a special tobacco, soil flavor, very unique, so Mantenin also has a lot of fame in the single coffee industry. The Qianjie rations beans themselves want to let new coffee fans understand the coffee flavor in the most cost-effective form, so this Qianjie Indonesian Mantenin coffee beans are perfect for hand-flushing exercises.

In the front street here, there are many kinds of manning, such as the king of manning, golden manning, its flavor avoids our common Lindong mantenin is cleaner, the fishy smell of soil has disappeared, and the three flavors of sweet, sour and bitter are well balanced, this is because pwm, which produces golden manning, attaches great importance to the quality of coffee fruit and has to manually select the best quality coffee fruit through four times. Can be used to make gold manning coffee, so the price is gold manning will also be more expensive, but Qianjie suggested that coffee fans might as well take Qianjie Lindong manning rations beans and pwn gold manning to do a brewing comparison, in the same producing area of coffee bean flavor performance can give beginners a good comparison.

Qianjie Coffee Lin Dong Manning (rations beans) Coffee beans

Producing area: Lindong producing area of Sumatra

Altitude: 1100-1600 m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Flavor: baked toast, nuts, caramel, pine, herbs

Front Street Coffee pwn Gold Manning Coffee Bean

Producing area: Aceh Jiayu Mountain in Sumatra

Altitude: 1100-1600 m

Variety: Ateng

Grade: G1, 3 times hand selection

Treatment method: wet planing method

Flavor: spices, herbs, caramel, pine, nuts, chocolate

The coffee hand in front of the street suggested

Mantenin coffee beans are cooked in front of the street, and the cooking parameters are as uniform as possible. As the sun mantenin is roasted in medium and shallow, while the other four mantenins are roasted in medium and deep, the brewing parameters of different roasted coffee beans will be different.

Cooking parameters of shallow and medium roasted coffee beans: V60 filter cup, ratio of powder to water at 1:15, amount of powder at 15g, water temperature at 90 °C, grindness (pass rate of standard sieve 20)

Medium and deep roasted coffee beans brewing parameters: Kono filter cup, 1:15 powder / water ratio, 15g powder content, 88 ℃ water temperature, grindability (standard sieve 20 pass rate 70-75%)

Qianjie using segmented extraction, with 30 grams of water for steaming for 30 seconds, small flow circle injection to 125g for stages, water level drop is about to expose the powder bed, continue to water injection to 225g to stop water injection, and so the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) V60 filter cup extraction time is 2 grams 3900 ", Kono filter cup extraction time is a little longer, 2 grams 3910".

[flavor description]

Golden Manning: changeable, mellow and clean, high balance, intense nutty and caramel aromas with chocolate aromas and a long finish.

Lin Dong Mantenin: imported herbal flavor, dark chocolate, caramel, sweet back.

American single Coffee recommendation

Finally, the front street of the American coffee producing area recommends Vivette Nanguo coffee beans (rations beans) from Guatemala, whose coffee beans are also treated with water, so they will be cleaner and brighter in flavor, which is suitable for beginners. And the reason why Qianjie will recommend this single coffee bean to beginners is because its flavor is between the previous two Ethiopian Yega Xuefei and Indonesia Mantenin. The former street article also mentioned that the baking degree of Yega Xuefei is light, so the performance of the flavor will not be so mellow, while Indonesia Mantenin is a deep baked bean, the flavor performance will also highlight its mellow. The baker of this Guatemalan Vivette Nan fruit roasted the beans moderately, resulting in a more balanced flavor.

Front Street Coffee Guatemala Vivette Nan Fruit Coffee beans

Country: Guatemala

Producing area: Vivette Nanguo

Altitude: 1500-2000m

Variety: Bourbon Kaddura Kaduai

Treatment: washing treatment

Bean shape: the bean body is more uniform.

Flavor: nuts, lemon peel, berries, citrus

Suggestion on brewing coffee in Qianjie

The cooking parameters used in the front street are: V60 filter cup, 90 ℃ water temperature, 1:15 powder / water ratio, 15g powder quantity, grinding degree (80% pass rate of 20 # standard sieve)

Qianjie cooking technique: steaming 30g in water for 30 seconds, injecting water around 125g at the end of steaming, continuing to inject water to 225g after the water level has dropped by half, and removing the filter cup after all the water has been dripped, the total extraction time is 2 minutes.

The above are the hand-flushing methods and suggestions for beginners in Qianjie. I hope this article can help coffee fans.

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