Introduction to the characteristics of Japanese hand-made coffee beans _ where to buy coffee beans in Japan is more authentic

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Hand-brewed coffee is the use of hot water to extract beautiful substances from coffee beans, without adding anything else, you can drink the taste of the coffee itself.

In the matter of drinking coffee, more and more people pay attention to the pure taste, unique taste and healthy ingredients, rather than simply "delicious".

Although the equipment of hand-brewing coffee is simple, but the operation which looks easy and highly similar actually contains the possibility of various tastes, even the coffee brewed by the same person every time is not exactly the same taste. To make a good cup of hand-made coffee, the following details are very important.

1. Water quality

Up to 98.5% of a cup of hand-brewed coffee is water. in order to make a good cup of hand-brewed coffee, the first step is to manage the water quality. In our daily hand-brewed coffee, we try not to use tap water directly. Instead, we recommend using water purified by filter or mineral water with appropriate mineral content. The temperature of the water is also very important. According to the characteristics of different coffee beans, the water temperature is generally 85-95 ℃.

two。 Grinding degree

Grinding beans is the first step in handmade coffee, but it is also a step that many people are prone to failure, either too fine or too thick, which indirectly affects the taste of the boiled coffee. The importance of grinding degree lies in that it affects the concentration and extraction rate of coffee, and the obvious change in taste is the change of alcohol thickness. Under the same conditions (the same ratio of powder to water, the same water temperature, the same way of water injection, the same brewing time), finely ground coffee has high concentration, high extraction rate and high alcohol thickness; coarse ground coffee has low concentration, low extraction rate and low alcohol thickness. Buy a better hand mill to ensure that the coffee powder is evenly ground.

3. Powder-water ratio

Powder-to-water ratio is a key factor in hand-brewed coffee. Different powder-to-water ratio (the ratio of powder to water) will greatly affect the flavor performance of coffee. In the process of hand-brewing coffee, aromatic substances and acids are extracted first, followed by sweet and caramelized substances, and finally bitter and astringent tastes come out, so we can show the best flavor of coffee by controlling the ratio of powder to water.

Generally speaking, the higher the quality of beans, the higher the ratio of water to powder when brewing. Excellent quality coffee beans with a high gouache ratio (1:16-1:18); general boutique beans (half a pound market price of about 100yuan), it is recommended to use 1:13-1:15 powder-water ratio; ordinary commercial beans, want to flush can be imported, not bitter, it is recommended to use 1:10-1:12 powder-to-water ratio to flush.

4. Filter cup

An important step in making coffee by hand is to find a filter cup that suits you. The different design of water diversion groove will affect the flow rate of coffee extraction. The traditional trapezoidal filter cup has a small opening and a slow flow rate, so the hand-brewed coffee will taste thicker, but the disadvantage is that the flow rate may be too slow, which makes the stagnant water easy to have bitter taste; while the tapered filter cup has a large hole, the flow rate is faster, but the taste may be lighter. The wavy filter cup is because it has a flat bottom and is equipped with wave filter paper to guide the water down through the grooves on the filter paper. The water flow is the smoothest and the taste of the hand-brewed coffee is the most uniform.

Through brewing experiments and repeated tests, it is found that these filter cups are quite different in the performance of coffee flavor, sour sweetness, alcohol thickness cleanliness and so on, so if you use a filter cup, you can't get the coffee flavor you want. Then firmly change it.

5. Stuffy cooking

Steaming is through steaming the coffee powder fully soaked, open the extraction channel, discharge carbon dioxide (freshly roasted beans), for the following formal extraction to provide a good environment.

The purpose of steaming is to stuffy out the aroma of coffee and prepare for the second brewing; the water temperature of steaming should be 93 degrees. Pour water from the center of bean powder and circle it for 2-3 times, so that all soybean powder can absorb water evenly, and it is best for water drops to drop 3-5 drops; soybean powder will expand after absorbing water, from the previous flatness to a protruding arc, at this time, you can smell the faint fragrant smell of coffee powder. This step is one of the decisive factors in determining the success of a cup of hand coffee.

People who like espresso usually tend to be single-minded after finding their favorite flavor: floral, fruity, nutty, and rich. Beans in each roaster and every cafe have their own characteristics, to name but a few.

People who drink hand-made coffee are very different: even coffee beans on the same manor or even on the same tree in the same country want to be baked by different roasters or cafes to see how they taste different.

The new beans were brought back from Japan by Leo this week. He is a coffee savvy, a traveler and a dog abuser (often showing off his wife's cooking, emmmmm); of course, he is also an enthusiastic guest all the way from the novice cafe to the Raven Cafe. This time he also took our crows on a tour of Fukuoka and had a friendly friendship with local crows.

Native crows in Fukuoka

Ravens from Shenzhen

REC Coffee

REC Coffee founder Iwase Iwase and Yoshikazu Iwase won the 2014 and 2015 Japanese barista competitions and were runners-up in the 2016 World Coffee Competition. He himself is a detail control, and is quite strict about roasting and coffee production. REC Coffee currently has four stores in Fukuoka, which is a good place for coffee lovers not to miss when visiting Fukuoka.

You can drink the following three items this week:

EL SALVADOR Monte Sion

HONDURAS La Leona

KENYA Miroroma AA

TOKADO Coffee

TOKADO Cofee Douxiangdong Coffee is the 2012 JCRC champion. Its signature is the combination of coffee beans. It is well balanced in bitterness, sour taste, aroma and consistency.

Thanks to Leo for his hard work in carrying coffee beans from Fukuoka Human flesh to Cafe.

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