Hand-made coffee word brewing course parameters introduce how to make flannel coffee?

good! Today, Qianjie has come to share with you some interesting methods of hand flushing. What I share with you today is the "zigzag brewing method".

Yes, this also comes from the way of brewing in Japan. Qianjie used to think that it was the "brewing method" (in the case of its name, "Zhi" can be trained to read "brew"). In that case, isn't it just an ordinary circular injection of water? Later, after repeated study, Qianjie found that it was really "the word"! This brewing method was invented by Mr. Tanahara, the owner of an established Japanese coffee shop.

This method uses flannel filter cloth and is not suitable for filter cup + filter paper. This method of water injection is not a common circle, but the word "Zhi". One end swings back and forth to inject water, and when swinging to the other end, it returns to the starting point around a semicircle and continues to sway.

For coffee beans, suitable for deep roasting coffee beans, the proportion is also the usual Japanese powder 1:10, that is, 18g coffee powder rushed out of the 180ml coffee liquid. The degree of grinding is rough by hand, and through the comparison of the practice in the front street, it is about 45-50% of the pass rate of No. 20 screen. The water temperature is 86 degrees Celsius. There is no stifling stage in the strict sense of this cooking method. Mr. Tanahara divided the cooking stage into three stages. The first stage is to inject water in the form of "water chain", which refers to the water droplets linked together. the specific operation method is to keep the minimum flow (column), and then improve the kettle, you can form the effect of "water chain".

This step is to wet the coffee powder layer to achieve the goal of uniform water injection. When the first drop of coffee comes out, you enter the second stage, which requires a slight increase in the flow of water and continues to inject water with the word "Zhi". When the color of the flannel dripping extract becomes lighter, the amount of water increases again in the third stage, and the final extraction is to reconcile the taste. This brewing method is included in the book "how to start a course and teach you how to make a good Coffee," and there are currently Chinese translators published in Taiwan. There are also many interesting brewing techniques, which can be read by interested friends.

To tell you the truth, this method itself does not have many ideas to learn from. What attracts the front street is the spirit of innovation. Imagine that when circular water injection becomes a practice accepted by 99% of people, and you make a different rush, chances are that you will think it is "summer bar rush". Qianjie believes that these seemingly classic Japanese brewing methods are still in a chaotic period of coffee brewing, and baristas fumble out the "summer bar brewing" according to their own experiences. after being given the barista's brewing framework, thinking logic, brewing concept, the formation of the classic. In this way, coffee is not only the pleasure of drinking, but also the pleasure of brewing.