The real "stuffy steaming"-- how to cook in pine house style?
What is "false steaming"?
What is "real steaming"?
That's right! People are called stuffy steam, how can you be "stuffy" if you don't add a lid? it's a joke! The so-called "real steaming" is actually from Japanese "Matsuya style cooking"!
What is pine house cooking? Mr. Yoshiwa Matsushita of Japan invented this "Matsuya-style cooking" in 1962 to achieve "real steaming" with a lid. This way can be said to be a very classic Japanese way of cooking, but this "classic" for those who see it for the first time, I believe Metropolis is deeply shocked! The pine house style brewing has three striking images: "steaming with the lid", "super high water injection", and "super strong coffee liquid that needs to be watered"!
The filter cup used in the pine house is a frame made of metal, and it does not have any keel for diversion, because its purpose is very simple-to support the filter paper, that's all. Because of this, the filter paper with a harder material will be more suitable for it.
(the left is a conventional pine house filter, and the right is Qianjie, which uses a pine house filter.) and the reason why they use the lid steaming is that they want to make the coffee powder in a consistent state at all times. It probably means that the exhaust effect of the freshly baked beans is different from that of the beans placed for a week, and this difference will affect the subsequent brewing to produce different degrees of extraction, so that the final coffee flavor is very different and very unstable!
So, just drain all the gas in one breath! Let today's beans, and beans a week later, all the gas can be discharged in the steaming stage, the subsequent brewing will no longer be due to different exhaust levels and lead to different extraction, and finally get a consistent coffee flavor! "Stability" is the core idea that forms this way of cooking. But this gives rise to a new problem, in the case of complete exhaust of the gas for high-temperature cooking, it is easy to cause excessive extraction! So, in order to solve this new problem, the coffee beans will be ground with a thicker degree of grinding! Then combined with the high temperature for cooking, it is not easy to extract!
(regular gold manning grinding on the left and pine house rough grinding on the right) the idea is always good, but reality will give you a heavy blow! If the temperature is too high, it is still easy to extract bad substances, so in the end, we have to lower the water temperature and then extract. But at that time, there was no thermometer that could be used to measure the water temperature, so the witty man thought of it again! Pour the boiling hot water into the boiling pot, it will be reduced by 5 °C, that is, 95 °C, and then pull up the height of the water injection, oh! Solve the temperature and have enough impact to stir at the same time! Have it both ways!
When the above series of operations are applied to the cooking, you will find that the flavor substances can be easily extracted! As a result, the powder-to-water ratio was reduced to a very low 1:5. However, I believe friends all know that if the concentration is too high, the flavor will be too concentrated, and the taste will become messy and difficult to distinguish, so at this time, it is necessary for "By pass" to appear. Add an extra 1:10 water (or whatever water suits your taste) to dilute this "espresso" coffee back to its normal concentration! At this point, this is the whole way to invent pine house cooking. So next, let's get into practice and see how pine house cooking should be done in the end.
Pine House Cooking the beans used in this cooking are deeply baked: Sumatran Gold Manning. The degree of grinding is 50% of the screening rate of No. 20 screen. (the grinding scale of EK in front street is 12) the water temperature is 95 °C, the ratio of powder to water is 1:5, 20g beans are used, and the amount of water is 100ml, but you need to prepare enough hot water for 300ml, as the subsequent By pass process will be used. So first of all! Put the folded filter paper into the filter rack and pour into the coarse ground coffee powder.
High injection of hot water from the filter cup 25cm into the 40ml, circle from the middle to the outside.
Close the lid and steam for three minutes.
Remove the lid after steaming, and also inject all the remaining water (60ml) from high altitude.
After the drip filtration, remove the filter cup, carry on the "By pass" link, inject the appropriate amount of water, and inject the hot water of 180ml here in the front street. (however, for friends who like high concentrations, it is recommended that the amount of water in By pass be reduced to about 150ml.)
Huoling Huoleng, it will be done!
Tasting link: although the color looks a little light, there is no feeling of insufficient extraction at all. on the contrary, the concentration is just right. The nuts and chocolate flavors of Golden Manning are well shown, and there is a very obvious deep baking back sweet. Generally speaking, it is a way of cooking that is worth experiencing!
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
The hanging ear that comes out is very light? Take a look at your cup!
I believe that everyone has prepared enough coffee earbags for the upcoming National Day holiday, so that they can have a free time in a year without being bound by those complicated brewing utensils and parameters during the long holiday. You can drink black coffee in the easiest way! This is also the beginning of the designer of the earbag.
Do you want hot water or room temperature water for wet filter paper?
Most of the friends will wet the filter paper before brewing coffee, the main purpose of this action is to make the filter paper more close to the filter cup, so as to prevent the hot water from infiltrating directly into the next pot; the second is to reduce the coffee liquid absorbed by the filter paper during the steaming stage; and it is rarely mentioned to flavor the filter paper.