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Matsuya hand punch

Legend has it that the "Matsuya Style" hand punch method was invented by Matsushita Kazuyoshi in 1962. He developed his own filter paper that would not impede the expansion of the powder layer and a corresponding metal frame to maintain the angle of the filter paper. The specialty of this method is the use of coarsely ground coffee powder, which is stewed for a long time. When brewing, first dig a big pit in the coffee powder, then pour a fine water column from high to low above the filter cup until the coffee liquid begins to drip, and then draw a circle to wet the coffee powder, cover and steam for 3 minutes. After waiting for 3 minutes, start to inject water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop injecting water and finally add hot water to dilute it.

Matsuya-style hand-washing is the earliest systematic teaching method in Japan. It is a long-standing and popular hand-washing genre in Japan.

The loose house hand punch has five characteristics:

First, put a long time does not change the taste-so that brewed coffee at any time to maintain the stability of the quality of the pot.

Second, reduce extraction bias-can greatly reduce the difference between the same bean cup, improve extraction stability.

3. Fresh and clean flavor display.

Fourth, simple and fast to get started, easy to learn is not difficult, no need to hand punch experience can also easily get started.

Five, easy to adjust the preferred concentration, easy to simulate the coffee flavor optimization of the powder water configuration

The purpose of brewing with a special Waku filter is to use simple concepts and techniques that can be practiced in a short time to make coffee with high drinking stability and low deterioration.

Taste: Coffee brewed in this way, even after a period of time, coffee flavor changes less, will not become cloudy. The flavor is clean and refreshing, easy to drink, and there is no unacceptable flavor, which means you can easily share the beauty of coffee with more friends.

In fact, the concept of loose house-style extraction has another advantage: under the premise that the coffee beans are still quite vigorous when the coffee beans are just roasted, the loose house-style hand flushing can still maintain sufficient extraction rate and clean taste.

Loose house hand punch generally uses deep-baked beans

The extraction process is long and extreme

Flavors are particularly stable, but also lack variation

It's a very rare hand punch.

Coarse grinding: to ensure smooth water flow, do not form soaking

Use loose house bucket: In fact, it is a wire shelf, need to match the appropriate conical filter paper, recommend Kono, Mola (relatively thick)

Pour the powder, shake it flat, cut a small hole in the middle

First injection: Matsuya has higher requirements for water flow control. If the water flow is too large and difficult to control, a drainage nozzle needs to be added.

Steaming time: Cover and steam for 3-5 minutes until the air is exhausted, avoiding soaking

Extraction 1:5 stock solution: the later, the more mixed taste in the coffee powder will be brought out, affecting the taste of coffee

Mix water: stock solution according to 1:1 or according to your own taste mixed water

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