How do I play Matsuya style brewing in Japanese style? Is the pine house brewing method easy?

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A brief introduction of Qianjie Coffee pine house brewing method

The origin of Matsuya brewing: as early as 100 years ago, dripping coffee brewing method was spread in Japan, and then improved and perfected by Matsuya coffee founders combined with their own experience, and finally formed a school of their own, known as Matsuya brewing method.

The pine house brewing method, which was conceived around 1962, has developed self-made sewing filter paper and metal frames that will not hinder the expansion of the powder layer. The filter paper is conical taking into account the extraction flow, while the special filter paper metal frame is used to maintain the angle of the filter paper.

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.

Extraction parameters (1 person, 120ml)

Amount of beans: 18g

Grinding scale: medium rough grinding

Water temperature: above 90 degrees

Extraction amount: 120ml

Extraction time: 4min

Baking degree: urban baking

Filter paper: a conical shape of filter paper that is always sewn with thread. Because it is a seam, when a large number of extraction, can adapt to a large amount of water injection of the powder layer expansion without breaking.

Self-made metal frame: it was made of aluminum 50 years ago, but now it is made of stainless steel to increase its strength.

1. Pour the coffee powder into the filter paper, make a hole with a measuring spoon, and distribute the coffee powder to the side of the filter paper to make the bottom of the filter paper and the side of the filter paper evenly thick.

two。 Pour a small amount of water into the center of the coffee powder. The water temperature is about 95 degrees. The hand-flushing pot is filled with water higher than 30cm from the noodles. Imagine inserting hot water into the coffee powder. Because of the uniform thickness, the center is easily permeated by hot water.

3. Pour water into the center, when the hot water is about half the amount of coffee powder, start to circle the water column (circle) at the junction of wet powder and dry powder, and stop when the coffee powder is all wet.

4. After all the coffee powder is soaked, the lid is covered and steamed for 3min, when the coffee powder expands and the filter paper expands. As the best temperature in the coffee powder is 80-82 degrees, if the water temperature in the hand flushing pot drops, it can be heated while steaming.

5. After the steaming is over, inject hot water again in a thin and slow way. From the center to the outside, from the outside to the center, rush to 120ml and move away.