Introduction to the method of Patrik Rolf brewing of hand-made coffee how to make sour shallow roasted coffee tastes good

Water injection skills, water injection timing judgment, the harmony between the parameters, these are the difficulties that must be overcome to learn to make coffee by hand. Even if it was the three-stage model that Qianjie thought was most suitable for beginners, it still required some experience in controlling water and judging the timing of water injection. The brewing method shared by Qianjie today can ignore these problems. Even if you are brewing for the first time, as long as you follow the brewing method, you can make good coffee.

This method was shared by Patrik Rolf, founder of Norway coffee brand April, who himself won the runner-up WBrC in 2019.

Patrik has a unique and systematic understanding of coffee roasting and brewing, just like today's introduction of his brewing method, which is obviously different from the traditional brewing method, but it has to be said that it is really practical. First of all, let's briefly talk about Patrik's brewing scheme. The filter cup used is Origami filter cup with cake filter paper as filter appliance. This is the core of the whole brewing scheme. (Front Street tried to replace similar filter cups or filter papers, copying parameters is not feasible, you need to adjust parameters to achieve the same effect) This brewing method is suitable for a wide range of conventionally processed light roasted coffee beans. Front Street tested common light roasted coffee beans on the market, and this brewing method has good performance. In terms of parameters, the powder amount is 12g, the water injection amount is 200ml (the ratio of powder to water is about 1:16.7), and the water temperature is 94 degrees Celsius. The grinding degree will grind the coarser scale (No. 20 sieve sieve filter 65-70%, this thickness is used in the front street to use the thickness of conventional three-stage brewing deep-roasted coffee) The water injection method is really super simple, divided into 2 sections, the first section is injected into 100ml in about 10 seconds, so the water flow will be relatively large, at this time there is no need to deliberately control the water, let go of the courage, and keep the circle amplitude in the center small circle. Under normal circumstances, about 50 seconds to 1 minute, the coffee in the filter cup will be filtered out, and the powder layer will present a central depression surrounded by thick powder walls, like a "bowl" shape.

The second stage of water injection started at the first minute. This stage of water injection was also 100ml. It started from the powder wall and washed away the powder wall around it. Then, it slowly returned to the center point. The time point for the end of this stage of water injection was about 1 minute and 20 seconds. Similarly, there was no need to deliberately control the water. Even if it was accidentally washed onto the filter paper, it didn't matter. The rest of the time is given to the filter cup to drip, basically in 2 minutes and 40 seconds to complete the filtration, but in Patrik's sharing, it is recommended to wait until 3 minutes to remove the filter cup, on the one hand, to achieve parameter uniformity, on the other hand, the powder layer indicates that it seems dry, but there will still be a small amount of coffee at the bottom, so it will wait a little longer, so that the coffee solution is completely filtered.

Perhaps just looking at this brewing method is a bit of a "summer bar" feeling, and there is no regular steaming stage is also very easy to question. However, as long as you try this method of brewing coffee, coffee is very soft and clean, and coffee should have fruit acid, fruit sweet can show. Here is a brief introduction to Patrik's logic of punching method. The combination of origami and cake filter paper is used. On the one hand, the thickness of powder layer is thinned (including the use of small powder amount of 12g). On the other hand, origami's origami structure is attached to filter paper. Even if there is no powder wall, it can reduce water flow secretly. The whole brewing process, in a word, is to "use extended time to improve the stability of uniform extraction", of course, the design of parameters should be around to avoid over-extraction. For example, the grinding degree is coarser than the general brewing method. It seems that there is no steaming stage, but in fact the first stage is the unconventional steaming stage. In our cognition of steaming, it is necessary to use as little water as possible to wet the coffee powder and exhaust the gas. Patrik's method uses 100ml of water to "steam" for up to 1 minute. On the one hand, this can be done completely steamed, that is, can completely ensure that the gas of coffee powder is completely exhausted, on the other hand, the coffee liquid filtered out of the first section is extracted from the bright acid of coffee. The second 100ml is a long soaking homogeneous extract used to adjust concentration and improve sweetness while providing assurance of body.

This brewing method is not the kind of universal brewing method, and it is not a conventional way of thinking, but Patrik provides brewing data for brewing shallow roast coffee is very applicable, even if it is a novice, it can perfectly reproduce brewing data to brew good coffee, and importantly, the water control skill requirement is almost 0.