The difference between one-shot Coffee and one-shot Coffee

There are many ways to brew coffee by hand, but most of them have high requirements for water injection. Many friends want to drink their own good coffee, at least for a month and a half. So today Qianjie will share with you a brewing method that requires neither skilled water injection skills nor expensive utensils.

Summer bar rush? The brewing method introduced today is called "one-throw type". Simply put, it is to inject the target amount of water in one time with large water flow. When the coffee liquid is filtered directly, it is completed. The whole process speed is very fast, and even the steam-steaming-steaming-steam That sounds a little deviant.

In fact, this method had already appeared a long time ago, but it had always been spread within a small circle, so many people did not know about it. Of course, there are a lot of people who have similar brewing thoughts. Among them, the front street here is to introduce the "one-throw" brewing method published by Tetsuya in 2019. [Tetsu Sugaya is the champion of the 2016 World Coffee Brewing Competition. The 46 punches he used in the competition are believed to be photographic.] In fact, Tetsu Sugaya's brewing concept has always been to simplify brewing coffee and not to make it false. This time, he was also directly rushing to make good coffee in a simple way. He uses a V60 filter cup, 30g coffee powder, coffee powder grinding is much finer than normal grinding, using 95 degrees Celsius hot water, large water flow in 15 seconds to fill 300ml of water, water injection method can be simply circled. The ideal time is 1 minute and 30 seconds. The coffee powder layer after washing is evenly attached to the filter cup wall.

Japanese coffee magazine "CAFERS" book shadow What are the characteristics of this method This brewing method is actually a high-concentration low-extraction brewing method, grinding slightly fine is to wet the powder layer faster, so you can not need this step. The use of high temperature hot water in a short period of time to fill the water, the rest to the filter cup to drop their own, this is also to reduce the water control skills. The extracted coffee flavor showed rich and active fruit flavor. The high concentration of coffee makes up for the lack of flavor caused by low extraction, which is an alternative sensory experience.

Although this is a simple and rude brewing method, some details should be noted.△ Select a larger filter cup (2-4 servings), because short-term water injection will lift the powder layer very high, and a small filter cup may not hold so much water.△ Brewed coffee beans It is recommended to choose some light roasted coffee beans of floral fruity type. This method is perfect for brewing these fresh-smelling coffee beans.△ Water injection can not control water, but to a direction of large water flow quickly around the circle, forming a "vortex" feeling.△ This way does not need to look at the hand, only need to adjust the grinding degree, with time to measure whether your grinding degree is correct.△ After washing, the powder layer is very beautiful. The coffee powder will adhere evenly to the wall of the filter cup, and the bottom will be flat, like a bowl.

Front Street's "one-shot" Front Street is also briefly described in the evaluation article of Hario Infinite Filter Cup, which is very suitable for the "one-shot" brewing method. Front Street has improved some parameters for this filter cup to express better flavor. Front Street selects Costa Rican musician Beethoven, this coffee bean has yellow flower fragrance and honeydew melon, papaya flavor. The coffee powder quantity uses 20 grams of coffee powder, and the grinding degree is about 95% through the standard sieve No. 20 (coarser than the grain), because the flow rate of the infinite filter cup itself is slightly slower. The water temperature is 94 degrees Celsius, and the water injection method is the same as that of Tetsuya. However, the water injection volume was injected to 240ml, with a ratio of 1:12.

The concentration measured by the concentration meter is 1.47%, and the extraction rate is calculated to be 15.56%. It is properly high concentration and low extraction, but it does not feel the discomfort of high concentration and lack of flavor when tasting. Instead, it tastes active acid and obvious floral fragrance.