What are the Japanese-style hand flushing methods? What's the difference?

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The coffee made by Japanese hand will be full-bodied, smooth and distinct in texture.

On the one hand, it depends on the Japanese baker, will control the bitterness of deep-baked beans in a comfortable range, the smoky smell will not cause choking, or selectively clean up, or leave a little transition. In this way, the well-baked deep-baked beans are very bitter, very clean, honest and honest, without a hint of miscellaneous flavor, and the sweetness of back sweet is sufficient.

On the other hand, fine grinding and unique brewing techniques make the coffee liquid with high consistency and rich oil in the coffee powder, making the final coffee soft, smooth and comfortable.

1. The volcanic rush of the Japanese coffee hand brewing genre

The origin of volcanic flushing is very interesting, when brewing, the coffee powder in the filter cup will bulge like a volcano, and will also have the same visual effect as a volcanic eruption, which is very wonderful. The principle of volcanic flushing is very simple, using relatively deep-baked soybean powder, constantly draw a circle in a small area in the center, resulting in a constant repetition of the process of steaming. Because fresh deep-baked beans can emit enough gas to show the state of a stuffy steamed bag, it looks as beautiful as a volcanic eruption and is pleasing to the eye.

Volcanic flushing is generally suitable for deep-baked coffee beans. It uses the carbon dioxide contained in the beans, the coffee powder suspended on the surface has a heat preservation effect, similar to the principle of stewing, and the coffee powder at the water injection bulges like a volcanic eruption. so deep-baked beans are more suitable because they release more carbon dioxide and keep bulging for a long time.

However, the volcanic flushing has a weakness, because the first 1/3 segments are over-extracted, and the last 2/3 segments are under-extracted due to the control of increased water flow. As the coffee powder washed by the volcano is over-extracted in the center, while the peripheral extraction is insufficient, the coffee liquid is uneven, so it needs to be fully shaken after washing, so that the two "failed" coffee liquids are mixed together to form a perfect coffee.

two。 The drip method of hand flow in Japan

Drip method, like Volcano Chong, originated in Japan, is a very delicate and time-consuming Japanese hand-made coffee genre, which is a manifestation of the great importance the Japanese attach to form. But the beauty of the drip method is that it can highlight the sweetness of coffee beans and avoid sour and bitter tastes. For those who pursue high-quality coffee and boutique life, drip-drip coffee is really a very good attempt.

At the beginning of water injection, we use drip water injection to increase the soaking time, and in the case of low ratio of water to powder, the coffee powder is fully expanded without any miscellaneous smell, and then injected with fine and coarse water to extract the flower and fruit aroma in front of the coffee. the whole process takes about 4-5 minutes.

Although the drip method is very time-consuming, it looks very exquisite and has a sense of rhythm, and it gives the coffee maker time and space to make friends with the guests, which also reflects the Japanese concept of attaching importance to every minute and taking the momentary thing seriously.

3. Matsuya method of hand flow in Japan

Matsuya method is also one of the famous Japanese hand coffee streams, which was originally invented to extract only the delicious ingredients from the coffee.

Unlike other filter paper coffee powders, the pine house hand flushing method has made great efforts in water injection, steaming, and extraction. Only 3 portions of 5 people are extracted, and the remaining 2 parts are filled with hot water. After extraction, even after a period of time, the coffee flavor does not change much and will not become turbid, which is the biggest feature of the pine house style.

Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, pour water from the middle until the coffee liquid begins to drip, then draw a circle 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, and then add hot water to dilute it.