The three schools of Japanese style with a full sense of ritual: volcanic rush, loose grip and drip method (with visual

Japan is really ceremonial about coffee.

The coffee powder will swell like a volcano

The spoon will dig a big hole in the ground coffee

Or it'll drip like an hourglass.

Wow!

For the first time, Xiaobian saw that Japanese hand-washing was really deeply infatuated. Coffee had not been drunk yet, but the technique was to give a cup of coffee the highest respect. Today, Xiaobian will talk about the three hand-washing styles of Japanese coffee: volcanic washing, loose grip and drip method.

Japanese style volcanic rush

Volcano Chong is very interesting in the brewing process. When brewing, the coffee powder in the filter cup will bulge like a volcano. The principle of volcano Chong is very simple. It uses the carbon dioxide contained in the beans to continuously inject water in a small circle in the center. After many steams, the fresh deep-baked beans can emit more vigorous gas, thus presenting a state of steamed-up bags. It looks like volcanic eruption.

Volcano rush mostly uses flannel and V60, because the middle powder layer is very thick, so it mainly in the middle to 1 yuan coin size position water injection. The key point of the first half of the volcanic rush is to fully extract without destroying the powder layer, while the second half is to inject water evenly to prevent excessive extraction in the middle and play a dilution role.

Palate: coffee taste mellow, with a mellow firm body, clear sweet back.

Because the first 1/3 of the volcano is over-extracted, and then 2/3 is insufficient extraction, resulting in coffee is very uneven, after the flush needs to be fully shaken, so that the two "failed" coffee mixed together to form a perfect coffee; However, shaking time, will make the temperature drop, if you want to maintain the temperature directly with high temperature extraction, it will lead to coffee dryness.

[Extraction conditions]

Extraction time: 2 minutes and a half to 3 minutes

Bean weight: 20g

Water temperature: 87

Extraction capacity: 300m

The Japanese way of dropping

Dripping method, as the name implies, is to use the form of dripping water to brew, just like hourglass, drop by drop in the coffee powder, very time-consuming! But from the visual point of view is very beautiful, and very rhythmic, first water concentrated little by little pre-soak wet coffee powder, when almost 1/3 of the drop, you can start water injection, when the coffee powder water level to the top can stop, when the water level drops to half, water injection again.

This Japanese-style method of coffee taste can make coffee beans sweet highlight, avoid sour, bitter mixed taste. It requires a very steady grip and patience, so to speak, it removes all the sour taste of coffee and hands it over to you.

This technique is very biased towards the type of deep-baked beans, most of which are used for flannel. The method of using short drops of water and adjusting the angle of flannel filter to steam and extract wet powder is usually unsegmented. Simply speaking, it is to move ice drops to the hand wash. Combined with the variability of flannel that can adjust the angle, and the way of extracting hand wash, it achieves a thick taste effect. Usually 5 - 10 minutes, but now many players will also choose KONO filter cup.

Drop method is also called essence extraction: drop type water flow is weak, as little as possible to destroy the coffee powder layer, reduce convection, increase the soaking time, this Japanese method to make coffee alcohol high, sweet, rich smooth, distinct texture.

Because the water of the hand-washed pot needs to be dropped one drop by one, it is suitable to choose a flat-type wide-mouth pot or a wide-mouth crane-mouth pot. The advantage of this type of hand-washed pot is that the thickness of the water flow is highly controllable, and it is more suitable for drip injection. With the conical filter cup, its ribs stop less than half of the height of the filter cup. This design makes the filter paper fully adhere to the cup wall after absorbing water. The exhaust space is greatly limited. This method is more suitable for medium or deep roasted coffee beans.

This method can achieve a solid return to sweet, rich taste. The bad part is that it takes time, and it needs to be refined and stable to master the size of the water flow. At first, the hand will shake to no good, and the water flow will not be grasped well ~.

Suggested brewing parameters:

Water temperature: 88℃

Abrasion: 3~4

Ratio of powder to water: 24g, 240g (1:10)

Brewing time: 5~10 minutes

The Japanese way to loosen the grip

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 use of coarse ground coffee powder, through a long time stewing, brewing in the filter cup above 30CM high out of the fine water column, the last to heat water, this brewing method taste more prominent, is to lead to the unique taste of coffee beans method.

Dig a big pit in the coffee powder with a spoon, about 30cm away from the powder surface, fill it with water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to pour water to wet the coffee powder, cover it and steam. After 3 minutes, start to inject water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop filling, then add hot water to dilute it.

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.

Complete technical process:

1. Filter paper.

2. Put the coffee powder (10--12 g per person) into filter paper and grind to a coarse scale.

3. Use a spoon to make a large hole in the middle and spread the coffee powder evenly on the filter wall.

4. Use 95 degrees hot water, from the filter about 30 centimetres from the place of very small water injection, starting from the center of the water injection, water into the next pot after the start of the circle will wet all the powder.

5. Cover the filter and steam for three minutes.

6. After venting is complete, use 95 ° C hot water and fill with a very small water column from about 15 cm away from the filter until the pot reaches a 1:5 powder/water ratio coffee solution. (EX: 20g of powder extract 100 c.c. of coffee liquor).

7. Dilute with hot water to a 1:10 powder-water ratio.

OK ~ The above are the three Japanese styles shared by Xiaobian today. For those who have the opportunity to study in Japan or are about to travel to Japan, be sure to visit the Japanese cafe duck ~