How to wash the hand-made coffee from the volcano? What are the characteristics of Japanese volcanic flushing?

When Qianjie Coffee is surfing the Internet, it always brushes all kinds of Japanese-made sharing articles. The most intuitive thing about these articles is that they are about to spill over the screen. So today, what Qianjie coffee wants to share is the famous "volcanic rush" in Japanese-style brewing.

The volcano rushes the volcano, as said at the beginning, it comes from Japan! As the name implies, when brewing, the coffee powder in the filter cup will constantly release gas when it comes into contact with hot water, showing a phenomenon like a volcanic eruption, which is very spectacular!

This punching method is more suitable for deep-baked beans, why would Qianjie coffee say that? The first is because it is a brewing method designed according to the characteristics of deep-roasted beans (which has a lot to do with the popularity of deep-roasted coffee beans at that time). We all know that deep-roasted coffee beans contain a lot of carbon dioxide because of their fluffy quality. It can be in contact with hot water at the moment, due to the quality of the relationship, faster release of carbon dioxide in the body, so the formation of a huge drum appearance!

If we use shallow roasted coffee beans, then because of its hard quality, there is no way to hold too much gas, and it can not be easily released, so it will lead to low expansion when steaming, unable to form a drum bag as large as deep-baked beans, and its ornamental quality is much lower than that of deep-baked coffee beans!

Moreover, because the extraction time of this brewing method will be longer, the trend of coffee will be more sweet, balanced and mellow, which is more suitable for deep-baked beans than the shallow baked beans in the front and middle of the main extraction. It is also important to note that this punching method also has requirements for the filter! It will be more suitable for flannel, V60, Kono and other conical filter cups. Because in the process of brewing and boiling, the way of water injection is intermittent small water to the center of water injection. When the coffee powder is in the conical filter cup, the distribution of particles will mainly accumulate in the middle of the filter cup, and the thickness of the coffee powder layer around it will be much thinner than that in the middle.

As a result, intermittent central water injection allows hot water to pass through more coffee powder than conventional water injection (with the same amount of water, a lot less bypass water). In addition, hot water can be transferred from the middle to all around, so that the surrounding coffee powder can also get enough extraction. Therefore, we do not have to worry about the coffee powder around because the water is not drenched, there is a lack of extraction.

So, how should this volcano rush? Since it is made in Japanese style, we naturally use deep-baked gold manning, because the coffee made in this way is authentic! As the extraction time is long, so in order to avoid over-extraction, we need to make reasonable adjustments in the parameters! The parameters of Qianjie Coffee are as follows: using beans: Sumatra Gold Manning (deep roasting) Coffee Powder: 20g Grinding scale: Ek43 11 scale (60% oversieving rate of No. 20 sieve, coarse granulated sugar) ratio of powdered water: 1:12 (240ml hot water) brewing water temperature: 88 °C using filter: the whole brewing process of Kono filter cup is mainly divided into two parts: one steaming, and several continuous water injection! As usual, we first use twice the amount of water (40ml) to soak the coffee powder and steam for 30 seconds, when the fresh coffee beans will swell into a huge "hamburger" (that is, the "volcano" body) as shown below.

After the steaming is over, we divide the remaining hot water into 10 portions, each 20ml, and inject it with a smaller water flow in the middle of the filter cup, with an interval of about 5 seconds (when you see that the powder bed is about to collapse). Then you can see that the whole "volcano" made of coffee powder continues to expand, contract, re-expand and contract, just like a volcanic eruption!

When the hot water is fully injected and filtered, we can remove the filter cup, and then By pass~ according to our favorite concentration, because the ratio of powder to water at 1:12 is very rich coffee for most friends, and because the hot water does not have enough space, the coffee flavor is piled up, which can not be well displayed. Therefore, after brewing, Qianjie coffee is recommended by adding hot water to dilute the concentration, in order to get a better drinking experience!

Qianjie coffee's preference is to add hot water of 60ml to make the proportion reach 1:15. This taste will be more suitable. It tastes very soft, mellow, and has a high sense of sweetness. Gold Manning's pine wood, dark chocolate, spices and other flavors are all well shown.

Generally speaking, the cooking method of volcanic flushing also belongs to the type of high concentration and low extraction. The higher the amount of powder, the less hot water is used to extract the soluble matter. Due to the limited space of water, it is impossible to extract all the soluble substances of these coffee powder, so when the parameters are appropriate, there is basically no need to worry about the situation of extraction ~ let's try it.

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