The one-throw cooking invented by the world champion is so simple.
"Hmm? Why is there steam in your knife flow? Shouldn't we just pour it all out in one breath?"
"Oh! The one you mentioned isn't one knife flow. One knife flow is the method of dividing brewing into two stages. The one you mentioned is the one shot method invented by the inventor of the four six brewing method, Tetsu Sugaya." As the name implies, the one-shot style means to inject all the target water in one breath! Because the name is closer to a knife flow, so people often confuse them, but in fact, they still have a big difference! Tetsu Kasutani, adhering to the brewing concept of "making brewing simple", published this one-throw brewing method in 2019. He said it and did it! This one-throw brewing method did not require stewing. It only required injecting an equal proportion of water in one breath and waiting for the drip to complete! It was extremely simple!
His brewing method is one of the brewing methods of the concept of high concentration and low extraction that we just discussed some time ago. Let's first see how the inventor himself introduced it!
(Don't understand? It doesn't matter, close the door and translate!) Use V60 filter cup, 30g coffee powder, coffee powder grinding is much finer than normal grinding, use 95 degrees Celsius hot water, large water flow in 15 seconds to fill 300ml of water, water injection method can be simply circled. The ideal time is 1 minute and 30 seconds. The coffee powder layer after washing is evenly attached to the wall of the filter cup.
Grinding will be much finer than conventional hand grinding, 95°C high water temperature, with a large amount of powder! Fully in line with the extraction concept of high concentration and low extraction. Because of the large amount of powder, fine grinding, and high water temperature, this brewing method did not require stewing. All it needed was to inject hot water into it, and then the extract could be soaked in hot water!
Neither need any water control skills, nor need to be limited by time, as long as the right amount of water can be injected! Very high extraction rate with a very short time to extract a lot of powder, in order to ensure that simple at the same time, there is enough coffee concentration to ensure the flavor of coffee, as described in the high concentration and low extraction article, this kind of brewing method will have a rich sour and sweet taste of coffee, hard to say the shortcomings, may be that the ending rhyme is not so long! Brewing session front street will use one throw and one knife flow to brew a cup of coffee respectively, see what kind of difference there will be between these two brothers who are often mistaken! The bean used this time is Panama Beauquet, which has a rich white floral, citrus, berry fruit acid, which is very suitable for this comparison "selection bean".
Use parameter one formula: V60 filter cup 02 (large), powder amount 30g, powder-water ratio 1:10, i.e. water amount 300ml, water temperature 95°C, grinding to EK43 2.5 graduation. One knife flow: V60 filter cup 01 (small), powder amount 20g, powder water ratio 1:15, i.e. water amount 300ml, water temperature 92°C, grinding to EK43 10 graduation. One-throw brewing: When the water reaches the target temperature, you can start pouring the powder and brewing! According to the description in the book, the water is continuously injected in a circle. After the target water volume (300ml) is injected, wait for the drip filtration to be completed!
One knife flow brewing: cut in two, first with twice the amount of powder (40ml) for stewing for 30 seconds, and then the remaining target amount of water (260ml) all injected, waiting for the drip filtration can be completed!
The total duration of one shot is 1 minute and 20 seconds. It tastes very mellow citrus acid and elegant jasmine fragrance, which is sweet! The total length of a knife flow is 2 minutes, and it tastes more jasmine, and the overall experience is more balanced and mellow than a one-shot coffee!
The difference between the two is still quite large, so everyone should pay attention not to confuse the one-shot style with the one-knife flow! As well as, although the one-throw style is very simple to operate, there are still many details that need attention. A cast need to pay attention to the point: First, the choice of filter cup, it is best to use the 02 large filter cup! Because the target amount of water needs to be injected at one time, the small filter cup may not be able to inject the amount of water in one breath due to clogging caused by powder, and then it will change from a one-shot type to a "one-knife flow"!
Second, the choice of coffee beans: Because it is a high-concentration low-extraction method, so in the choice of coffee beans, it is best to release a lot of sweet and sour substances in the middle of the light-baked beans! Third, the control of water flow: the reason for the circle just shared yesterday is now used. In terms of water injection, it is best to use the form of circle to reduce the occurrence of turbulence! Raise tolerance to the highest level! Fourth, the adjustment of grinding: due to the finer grinding, the front street cannot give too detailed parameters, only need to control the time within 1 minute and 30 seconds, that is, the correct grinding!
(The left side of the figure is EK43's 2.5-scale grinding, and the right side of the figure is EK43's 10-scale grinding) V. Appearance of the powder bed: Under correct brewing, its powder bed finally presents a big pit that everyone will show off! If it comes out flat, it may not have been stirred well, so it's best to adjust the cooking technique accordingly!- END -
Front Street Cafe
No.10 Baoanqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province
I heard that there is a formula to make coffee sweeter?
Whether it is the cultivation of coffee beans, roasting, or coffee brewing, people will think about what to do to make it more sweet, and few people will think about how to make it sour or bitter. it shows that everyone enjoys the pleasure of sweetness. At this time, a friend is about to ask: is there anything?
Teach you to self-test the correct grinding degree of coffee powder
Blind guess, you who click on this article are also worrying about the grinding problem of coffee powder. In the category of hand-brewed coffee, compared with other parameters, the degree of grinding is always a parameter that is difficult to express clearly in words. As everyone is equipped with a different bean grinder, whenever the grinding degree of cooking is discussed with the guest