The easiest way to make coffee by hand in history is this! What is the difference between one-shot style and one-knife style?

Surprise question from Qianjie: what should be done in the first step of hand-brewing coffee?

That's right! It's just steaming. Through steaming, we can release the carbon dioxide that hinders the extraction of coffee powder, thus achieving an efficient extraction. Therefore, the vast majority of cooking methods will have the step of steaming.

However, there is such a way of cooking, it does not carry the preparation action of steaming, not only that, it is very easy to operate, and even as the front street title says, it may be the easiest way to cook. And it was originally created by the 2016 World Barista Champion, Bigu Zhe, the famous inventor of the four or six brewing method.

What is one throw? In 2019, Sakuzhe published the "one shot" method. The so-called "one shot" can be understood as the practice of injecting all the total amount of water in one breath. Because its name is similar to that of a knife stream, people often mistakenly think that a knife stream is a knife stream and a knife stream is a knife stream.

But in fact, the two are completely different cooking methods. The total water injection is divided into two stages (steaming and main extraction), while the one-shot method is to inject the total water injection in one breath (without stifling). From a step point of view, the difference between the two lies only in the existence of steaming, but it is precisely because of changing the existence of steaming, so that the parameters used by the two methods and the taste of the brewed coffee have a certain difference. I just shared it in Qianjie some time ago, so I won't repeat it here too much today. Let's take a look at the one-shot style invented by Zhe Pak-gu. In the Japanese coffee magazine "CAEFRS" we can see the specific operation and parameters, first of all, in the selection of utensils, he used a 02 model V60 filter cup, and then the parameters used 30g coffee powder, 1:10 powder water ratio, 95 °C water temperature, and very fine coffee grinding! 300ml hot water he will control in 15 seconds to fill all in one breath, the ideal extraction time will be about 1 minute 30 seconds.

This kind of punching method is a typical high concentration and low extraction method, because the amount of powder is increased and the amount of water is reduced, so that the coffee does not need to get enough extraction rate, and the flavor intensity can be compensated by the increase of concentration. On the other hand, fine grinding and increasing water temperature can make cooking complete in a short time, and even one-time water injection can get a relatively good extraction rate, so there is no steaming step in one-throw cooking. It is worth mentioning that because we have to complete the total amount of water injection in a short period of time, there is not much we can pay attention to in terms of water injection, we only need to use a large current to repeat the action of circling. So, is it very simple?

Although the one-throw operation is very simple, there are not few things we need to pay attention to when using it. So Qianjie will first share with you some matters that you need to pay attention to when using one-throw brewing, and then start brewing coffee.

Matters needing attention in one-throw cooking ① filter cup selection: like a knife stream, when we are ready to use one-throw cooking, it is best to use the 02 large filter cup (depending on the amount of powder)! Because the hot water will be injected all at once, it is difficult to hold all the hot water if the filter cup is too small. Therefore, in the choice of filter cup, we try to choose those who are relatively model 02 or larger to make coffee. Choice of ② beans: although this brewing method is suitable for all roasted coffee beans, Qianjie is more recommended to match medium to light roasted coffee beans. If the use of deep-baked beans, although the coffee will not be bad, but deep-roasted coffee mellow, high sweet characteristics will be difficult to show. Therefore, coffee beans with fresh performance will be more suitable for this way of brewing.

Grinding of ③ Coffee: the specific grinding thickness of coffee is not mentioned in the book, so we can pay attention to the time when we finish brewing. When there is an obvious negative taste in the cup (insufficient / excessive extraction), or when the cooking time is too fast or too slow, we can adjust the grinding degree of the coffee powder according to the problem. For example, when the taste is not strong enough and the extraction time is too short, we can fine-tune the grinding; if the taste is bitter and the extraction time is too long, we can thicken the grinding. Direction of ④ water injection: although we do not need to control water injection, we try to keep a circle in one direction, which ensures that the coffee powder is extracted more evenly and does not cause clogging caused by the coffee powder accumulating at the bottom.

How to cook the one-throw style? Next, the front street will demonstrate how to use one-throw brewing coffee! But in fact, it is not a demonstration, after all, it is to pour hot water down. The beans used in the front street cooking are Colombian Hope Manor Rose Summer, which is a lightly roasted coffee bean in honey treatment, because honey treatment causes a large amount of sugar to attach to the coffee bean, so the coffee bean will produce more caramelization in the roasting process. It will be easier to extract ~ the parameters are as follows: amount of powder: 20g powder / water ratio: 1:10 water temperature: 95 °C Grinding degree: Ek43 7 scale (usually 9.5C scale), finer than fine sugar grinding using filter cup: 02V60 cooking method: one throw first, we get everything ready, then pour the coffee powder into the filter cup. After pouring into the filter cup, use any object to "plane" a hole in the middle of the powder bed. The purpose of this is to make the hot water have better access to the coffee powder at the bottom and make the extraction more uniform.

Then we picked up the hand-flushing pot and poured all the 200ml hot water around the mosquito-repellent incense ring. The mosquito-repellent incense ring method is to inject water from the middle and then gradually spread around the circle outward. after reaching the outermost circle, make a short stop, repeat the big circle, and then gradually gather in in the form of mosquito-repellent incense rings, and try to fill all the hot water within 15 seconds.

After the water injection is finished, we just need to wait for the coffee liquid to finish the drip filtration in the following time.

The total time is 1 minute and 36 seconds, which is quite close to the ideal time. Then let's taste its taste. After drinking the coffee, we can obviously feel the flavor of grapes, roses and berries. The tail rhyme is black tea, sour and sweet, and the taste is very smooth.

Measured by the concentration meter, the concentration of coffee is 1.82%, the extraction rate is 16.1%, and the proper high concentration and low extraction. Although the concentration is as high as 1.82%, it does not have the feeling of bitterness and lack of flavor at all. on the contrary, it is very good to taste, and the flavor is also very outstanding, which is an acceptable taste and concentration. So, if you are worried about how not to make good coffee, or dislike the usual way of brewing is too troublesome, then you might as well try a shot. It is simple and easy to use.

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