Japanese drip hand-brewed coffee Kanazawa flow chart solution good hand-brewed coffee technique introduction

Before the front street to share the river wild-style drip and pine house-style cooking method, received a good response. So this issue will introduce you to an interesting cooking method-Kanazawa style.

Kanazawa hand flushing principle Kanazawa was created by Mr. Masuki Kanazawa, the manager of Kanazawa Cafe, who studied at Kono Cafe and got a serious coffee consultant from Kono. One of his books, the Kanazawa style, is also very popular and clear about how to use Kanazawa style to make good coffee. (qualified friends can read it.)

The Kanazawa style is also a very Japanese way of hand flushing, characterized by gentleness, slowness, and superficial water injection. The point mentioned in the book is that in the extraction of coffee, the coffee liquid in the last 2max 3 is full of all kinds of bitter negative taste, while the coffee liquid in the first 1max 3 is the most delicious and essential part of the coffee.

Therefore, the Kanazawa style only extract the high-strength coffee liquid of the first 1 hand 3 of the coffee, and then mix it with 2 prime 3 water to reduce it to the appropriate concentration. This refers to the powder ratio of 1:10 as the foundation, that is, if 24 grams of powder as the basis, extract the high concentration of 80ml coffee liquid, and then mix with 160ml water to get a cup of 240ml Kanazawa coffee.

Kanazawa-style cooking process demonstration Mr. Kanazawa was born in Kono Coffee School, so he is also very recognized for the utensils of kono. On the utensils, the use of kono filter cups, sharing pots and filter paper is standard. The hand punch pot is a bit interesting, using the Kalita handle hand punch pot, which is the same as the regular Japanese hand punch pot.

The traditional Japanese hand punch pot is tall, with the handle on the side, and the handle is short and chubby, and the handle is different from the ordinary one. When in use, the center of gravity of the pot is directly above the kettle body, and the spout also uses a very fine mouth, so that the effect of flow control can be achieved. The following is to share a video of Mr. Seiyuki Kanazawa demonstrating the Kanazawa style punching method at the exhibition. The tubing video was written by "suling hung". In the video, Mr. Kanazawa uses a 10-person kono filter cup with 120g powder. You can see that it is necessary to dig a hole in the middle of the powder layer before water injection, because the middle powder layer is too thick, which is not conducive to steaming. Because of the huge amount of powder this time, the hole dug will be correspondingly large. The water temperature is 88 degrees Celsius, the grinding degree is the same as that of Kono style, and the coffee beans used will be relatively deep and fresh.

First of all, pour water from the small pit in the middle, and slowly circle outward to wet the coffee powder on the surface. The amount of steaming water does not need too much, just wet the coffee powder on the surface, too much water will make some coffee liquid flow down when steaming, but make the steaming not enough.

The time of steaming is mainly determined by watching the changes in the powder layer, bulging a large hamburger in the whole coffee powder layer and keeping it in a state for 5 seconds to start the next step of water injection.

Then pour water like a dragonfly (shake up and down and flush the kettle to shake out the water droplets), about twice a second. First, keep a little water in the center, and when the foam in the middle is stable, it starts to look like water around.

When foam emerges in the noodles, water can be injected in a circle until the coffee liquid in the pot reaches the 400ml scale, and the filter cup can be removed. Then add 800ml's hot water to the pot and stir it well.