How to make volcanic eruptions among the three genres of Japanese hand-brewed coffee? What are the famous brewing methods in Japan? How to make a volcano boiling method?

This cooking method has been shared in Qianjie no less than three times. Why? Because this way is really different from the tradition, not only the deep-roasted coffee is full of sweetness, but also the whole brewing process has a very excellent ornamental. In the past, Qianjie used to share this way, so today, Qianjie will analyze the underlying logic of this way of cooking. Oh, I almost forgot to mention that this method is a very classic Japanese cooking-volcano cooking method.

What is a volcanic flush? This cooking method is named volcanic flushing, mainly because the powder bed will continue to produce scenes similar to volcanic eruptions in the process of cooking, so it is named volcanic flushing. The reason why this method can produce a scene similar to a volcanic eruption is that large water flow is not used for cooking in the formal extraction process, but small water flow is used throughout the process, with a small amount of water injected at intervals.

It is well known that the coffee powder in the filter cup will bulge after steaming, which is because the coffee powder is constantly emitting carbon dioxide. However, because the water links the coffee powder with the coffee powder, the whole powder bed forms a huge "cage". The carbon dioxide emitted has nowhere to be released and can only accumulate in the powder bed, and then the drum phenomenon is formed.

And this "cage" is broken by hot water injected during our official extraction phase, and carbon dioxide can jump out, which is why we can see a lot of bubbles emerging when we inject water after steaming. However, due to the small amount of water injected into the volcano each time and the small circle, only a small part of the carbon dioxide can be released each time, so naturally, we can see a steady stream of bubbles every time we inject it. Because the discharge is endless, it's not finished at all! But to form such a landscape, coffee beans need to have two conditions, one is a very high expansion rate, and the other is a very abundant carbon dioxide. Therefore, this brewing method is not suitable for shallow roasted coffee with high density, low expansion rate and low carbon dioxide content, but is mainly used for deep roasting coffee beans. After all, this method was also specially designed for deep-roasting coffee brewing.

Then in front of the street, let's share the second feature of the volcano: the coffee made is extremely sweet!

Why is the deep-roasted coffee washed out by the volcano so sweet? Volcanic flushing is famous not only for its unique performance of the powder layer, but also for the high sweetness of the coffee it brews. The reason why we are able to do this is mainly from the different extraction method-high concentration and low extraction! With a large amount of powder and less liquid weight, it is standard for almost all classic Japanese cooking. At a time when metrology tools were not popular, this was the best way to avoid bitterness. By reducing the amount of hot water injected, it can limit the substances that hot water can bring out, thus avoiding the release of bitterness.

However, a small amount of liquid must mean that the extraction efficiency of water will be reduced, so if we want to extract enough flavor substances from coffee, we must improve the parameters other than water to improve the extraction efficiency. As a result, there is a practice of injecting a small amount of total water injection many times. The essence of coffee extraction is to contact the coffee powder with water as a solvent, and then bring out the soluble substances in the coffee powder according to the concentration difference. The fewer substances the water contains, the more coffee it will bring out. A small amount of multiple injections can ensure that each contact with coffee powder is a low concentration of water, then naturally, the extraction rate can be improved.

At the same time, because there will be intervals during water injection, this will increase the total extraction time. The increase of extraction time will allow more contact time between water and coffee powder, and the extraction efficiency will be further improved. However, too many segments and too long time can easily lead to some bad substances to be brought out, so the grinding of coffee powder needs to be thicker properly at this time, so that even under the extraction for a long time, coffee powder will not easily release miscellaneous bitterness and other negative substances. All right, needless to say, next Qianjie will share how the classic volcanic flushing should be cooked.

How do you rush the volcano? So first of all, we need to choose a deep-roasted coffee bean that meets the goal, and in the bean list on the front street, Gold Manning is obviously the most suitable choice. Under the deep baking, the unique aroma of sunwood, dark chocolate and other flavors emitted by Golden Manning are not too attractive with a very high sense of sweetness. Combined with the above remarks, the brewing parameters that will be used in Qianjie Volcano are as follows: using beans: Sumatra Gold Manning (Deep roasting) Coffee Powder: 20g Grinding scale: Ek43 11 scale (60% oversieving rate of sieve 20, coarse sugar) ratio of powder to water: 1:12 brewing water temperature: 88 °C use filter: kalita trapezoidal filter cup

Although there will be many times of water injection, in fact, the whole water injection process is mainly divided into two parts: steaming and repeated uninterrupted water injection. So, the first thing we have to do is still steaming! Use 40ml hot water for steaming (too much is useless), and the time is still 30 seconds.

After the steaming was over, we made a small amount of water injection many times. Each time the 20ml is injected, a small circle is drawn in the center of the filter cup, and then the injection interval is about 5 seconds when the powder bed is about to collapse. Then you can continue to see the whole powder bed undulating and the hot water bubbling in the process of brewing, which is really a "volcanic eruption" landscape.

Well, when the extraction is over, we can not drink directly, because the amount of water used is less, so the concentration of coffee is very high at this time, it is very difficult for us to accept such a high concentration of coffee. So we need to dilute this cup of coffee by adding extra water so that the concentration of the coffee can be diluted to a range that we can accept.

Generally, the front street will be diluted with 50~60ml hot water, and the coffee concentration is moderate, neither too strong nor too weak. Drink can clearly feel the smell of pine, spices, outstanding caramel sweet, rich dark chocolate, the overall mellow thickness is moderate, but the taste is smooth and soft. To put it simply, it is very comfortable to drink without any burden.

If you also like deep-roasted coffee, you might as well try this easy-to-do and fully cured brewing method, which can not only get visual enjoyment in the brewing process, but also harvest a cup of coffee with high sweetness in the end.

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