How to understand the method of 46 brewing

The World Coffee Brewing Competition is an annual event in which contestants will compete for the title of "champion". The game is divided into two rounds. The first round of competitors produced four beverages in mandatory and open services. The person with the highest score will continue to compete in the final, which consists only of open services. The competitor with the highest score won the championship.

What does this mean for coffee drinkers like you and me? Have the opportunity to learn new and unique coffee preparation methods to improve the drinking experience. It's much like the new 4:6 brewing method of 2016 winner Pak Gu Zhe. Of all the competitors, Mr. Miyazawa's original formula is popular because of its realizability. In a recent article, Pagu Zhe said:

"my favorite idea is that anyone should be able to make quality coffee. I think it comes from my education and professional experience. I studied finance and worked as an IT consultant, training me in logical thinking and ways to think about repeatability. "

What is 4:6 cooking?

4:6 represents the amount of water and when to inject it. In this method, you need to use three times the amount of water to inject five stages of water. What makes this process unprecedented is the distribution of water, allowing baristas to control the sweetness of the finished product. The top 40% of cooking creates a balance between sweetness and acidity. The remaining 60% will adjust the intensity.

Make full use of the flavor of coffee beans

For full-bodied flavors, you need to grind the coffee beans properly before starting the 4:6 method. No one intends to buy out-of-date coffee, but the pre-ground beans are more or less lacking in flavor because the flavor of the grind has deteriorated. Oxygen slowly breaks down molecules, destroying the integrity of the taste and aroma of each bean. It is called oxidation and affects most edible products, such as biscuits, bread and fruit. After the coffee passes through the grinder, the fresh time is about 30 minutes. On the other hand, the freshness of the whole coffee bean can last for several weeks at a time.

Coarse ground coffee

Before you start at 4:6, you need to use a grinder to get coarse ground coffee. Achieving grinding consistency is essential to providing the perfect 4:6 method. Water interacts with coffee beans to extract flavor from coffee powder. When the water washes on the beans and begins to pull the flavor, the acidity and acidity of the beans will be filtered into the coffee. This is why hot water is used to further identify the aroma of beans, which boil with properties that make each kind of baking unique.

4:6 method step by step

46 in the brewing method, 40% of the water is initially injected in two stages. If you want to brew coffee with 300ml water, 40% is equal to 120ml water. You can average the amount of 120ml into two injections, or you can first inject 50ml water for steaming, and then inject 70ml hot water at the end of the steaming. The key point of this operation is to extract the sweetness and acidity of the coffee.

After 40% of the water is injected, start injecting the last 60% of the water. The last 60% of the water is injected 3 times, and the amount of water injected each time is 60ml. More importantly, each injection should be carried out after all the previously injected water has flowed into the kettle.

Important note: each pouring is essential and is a unique component of this winning method. The water should be dripped completely before starting the second flushing. This should last about 45 seconds. If you drip faster or slower, adjust the thickness of the beans to fit.