Analysis of four or six methods for brewing hand-brewed coffee how to make coffee?

It is believed that friends who have played hand-brewed coffee have heard of the four or six methods, which are the brewing method used by the 2016 WBrC champion Mr. Miyazawa in the competition. The concept of four or six brewing that he used was simple and clear, and became a very hot topic at that time.

The concept of "four or six methods"

According to Miyazhe's interpretation of the four or six methods, a brew is divided into five stages for water injection, and the first and second stages account for 40% of the total water injection, which determines the trend of coffee flavor (the balance between sour and sweet). The third, fourth and fifth stages are 60% of the total water injection, which determines the taste intensity (alcohol thickness) of the coffee. Therefore, it is called four or six methods.

Demonstration of four or six methods

Using four or six methods, it is recommended to use beans with high sweetness and hardness. Yega Xuefei sun-tanned cherries are selected for this demonstration. The amount of powder uses 20g coffee powder, the proportion is 1:15, that is, the total water injection is 300ml. The water temperature is 92 ℃. The degree of grinding will be rough grinding, you can refer to coarse granulated sugar particles (the pass rate of No. 20 standard screen is 50%).

The total amount of water injected was divided into 5 stages averagely, and each section was injected with 60ml. Use a V60 filter cup to cook, preheat the filter cup and pot, and pour in 20g coffee powder.

60ml for water injection around the circle in the first section (time of electronic scale for starting water injection is 0: 00, cumulative water injection volume: 60ml)

Then the second stage of water injection is carried out after an interval of 45 seconds (the starting time of the electronic scale is 0: 45), which is also the 60ml of circular water injection (cumulative water injection: 120ml)

The third section is water injection around the circle (the time of starting water injection electronic scale is 1: 30), and the amount of water injection is 60ml (cumulative water injection: 180ml)

In the fourth section, water injection around the circle (the time of starting water injection electronic scale is 2: 15), and the amount of water injection is 60ml (cumulative water injection: 240ml)

The fifth stage is water injection around the circle (the time of starting water injection electronic scale is 3: 00), and the amount of water injection is 60ml (cumulative water injection: 300ml)

The time for the coffee liquid to flow into the next pot is 3: 20. (note: the time for each stage of water injection is about 5 seconds; within 45 seconds, the coffee liquid from the filter cup will completely flow into the next pot, and there is no need to replenish water in a hurry.)

The derivation of four or six methods

The cleverness of Mr. Miyazhe's four or six methods is to divide a problem into two parts, namely, the first 40% determines the flavor and the last 60% determines the taste, and his own idea is to make more rookies can make a cup of coffee. The advantage of this method is that it solves several uncertainties, namely, the control of time and the skill of water injection. The four-six method defines the time point of water injection, and the water injection technique can be said to be based on the level of water control.

For example, changing the ratio of water injection in the first stage to the second stage can regulate the acidity and sweetness. For example, the first stage water injection 50ml and the second stage 70ml can improve the sweetness of coffee. The first stage of water injection 70ml, the second stage of 50ml can improve the acid quality of coffee. The secret is that the coffee powder itself is only twice as saturated as it is, and the first section of excess water will flow "insufficiently" into the pot. The substances that should be extracted in the previous stage of water injection can only be left to the latter section of water to complete, and the acid quality formed is obvious.

The last 60% is to control the taste of the coffee, and the alcohol thickness can be adjusted by increasing or decreasing the number of segments. For example, if you want the concentration to be lower, the refreshing point can divide the last 60% into two segments of 90ml. If you want to be mellow, you can divide 60% into four segments of 45ml.