Hand-brewed coffee to get out of sweetness skills to introduce the godfather of coffee Rao-style rotating stirring method

Qianjie analyzed a lot of Japanese hand flushing methods before, and their common characteristics are "slow, gentle and elegant"! Today, Qianjie is here to share a simple cooking method of violence aesthetics-"Rao Spin", which can be translated as "Rao rotation".

"Rao Spin" got its name from the sharing of Scott Rao (Scott Rao). In a blog post, he also made it clear that he did not invent this method, but the real inventor did not know. At that time, because of the attention paid to Rao sharing, this method was called "Rao Spin". "Arabic numerals were not invented by Arabs."

This method is very violent and easy to make a good cup of coffee (although the appreciation of the process is very poor). Whether elegant or rude, as long as you can make a good cup of coffee is a good way. Behind this "violent" brewing method, there is a relatively strict brewing logic. If you are still learning the basics of hand-brewing coffee, you might as well pay attention to it. Share some video clips about Scott Rao posted on the tubing below the front street, so that you can better understand.

Rao first explained in the video his views on the choice of filter cup material and filter paper. in his view, resin is the best choice because it is not hot and can retain more calories in coffee extraction. As for the choice of filter paper, his solution is to soak your filter paper in hot water for 10 minutes, then taste the water, and choose the filter paper with the least taste.

The old rule is to wet the filter paper and preheat the coffee utensils. He used 22g Colombian Coca Coffee beans. The degree of grinding he did not give a specific degree of grinding, but Qianjie was inferred to belong to a rather fine category by observing the state of the powder layer, with a pass rate of about 85%. There is no description of the water temperature, combined with no description of the default water temperature, it is inferred that the Rao will probably use a temperature of 95-96 degrees Celsius. First of all, Rao is injected with three times the amount of coffee powder for steaming, about 60ml. Immediately after the injection of water, take out a small spoon to gently stir the coffee powder layer, in order to make the coffee powder fully absorb water and steam. (it's really the gospel of unstable water injection)

The steaming stage lasted for 45 seconds, it can be seen that a large amount of coffee liquid has flowed into the pot, but it has also achieved the goal of completely steaming.

Followed by the main stage of water injection, this section is directly injected into the target water volume 360ml, you can see that the flow is very large, the water column and set a clear angle, but Rao said it is not a big problem (it is really the gospel of unstable water injection). However, Rao also indicated that water injection should be kept on a horizontal level, not up and down.

From a downward point of view, the water level rises rapidly, and the injection is mainly caused by stirring to make the coffee powder tumble.

After injecting water, he immediately took out a lovely little spoon to "scrape" around the edge, scraping the coffee powder glued to the edge back into the water, so as to achieve the real "equality of all living beings, uniform extraction."

At about 1 minute 45 seconds, when the liquid level drops to 1 stroke 2, grab the filter cup and gently shake it 2-3 times. The aim is to "equal and evenly extract all living beings" and shake the coffee powder to the bottom of the cone to prevent the residual powder from clinging to the wall of the filter cup. Rao also specifically said that shaking one or three laps won't make much difference to the taste of the coffee, so don't be afraid to screw it up because you accidentally shake it too much.

Let it slowly filter the rest. As you can see, the final powder layer is very flat, and there is no blockage.

In this way, the extraction of the coffee will be very uniform and the flavor will be very full. However, as mentioned in the last Qianjie article, there is a risk of overextraction, which basically comes from the degree of grinding. From the demo video of Rao, we can see that the coffee powder is very fine, but there is no blockage, so it can be guessed that it is the process of screening the fine powder. And the precision of the bean grinder is also very high, for a normal price hand mill, if you want to make 20g coffee powder, you need at least 30g coffee beans (sift out coarse powder and ultra-fine powder). This method also tells us the importance of uniform extraction to the flavor of coffee. If you can't achieve uniform extraction indirectly, just do it (physically).