Have you tried making coffee using matcha? In which country did matcha originate? How to make matcha coffee?

Recently, the matcha latte seems to have become popular again, and the high frequency reminds Qianjie of a very chic coffee-making method shared in the early years. This game is very interesting. I'll share it with you again today. If you have nothing to do at home, you can try to play.

Because the brewing method of matcha will be used in the production process, before the formal introduction, Qianjie will briefly popularize matcha and its brewing method. Matcha originated from the method of ordering tea in the Song Dynasty, and finally formed a unique Japanese tea ceremony culture through the development of localization. Unlike the method of ordering tea, matcha puts more emphasis on the tea ceremony spirit of "peace and silence". The traditional way of brewing matcha is to use a small amount of matcha powder, with a small amount of warm water (70 °C ~ 80 °C) in the bowl to first use tea stalks for fusion, and then add a certain amount of warm water to brush a thick and delicate layer of foam by beating the foam.

The way Qianjie shares today will use the beating action of making matcha to stir the coffee. By adding this action, the coffee can have a thick foam, not only the aroma will be magnified, but also the touch of the coffee will be enhanced. Interestingly, it was not professional baristas who created this chic practice, but Hiroshi Fujioka, who specializes in actors. It is understood that the reason why he was interested in coffee at first was that when he traveled all over the world for work and volunteer activities, people in most areas would share the local specialty coffee with him. This gave him the opportunity to taste a variety of different characteristics of coffee, and gradually aroused his interest in coffee. So after returning home, he began to think about how to make coffee with Japanese characteristics.

Finally inspired by his mother's tea ceremony, Mr. Fujioka came up with the idea of applying the brewing method of matcha to coffee. This not only improves the texture of coffee, but also has the local characteristics of Japan, which can be said to kill two birds with one stone. So next, Qianjie will share how this chic coffee making method works. First of all, we need to extract the coffee. The coffee beans used by Mr. Fujioka in the video clip are roasted in the traditional Japanese style, and the cooking method is drip by drip. It is conceivable that the concentration and taste of this cup of coffee will have a good performance. So Qianjie uses a way to brew the coffee out of the mellow taste (drip method is too troublesome), and then the coffee beans use the Blue Mountain, which is less roasted, because Blue Mountain will have a better aroma performance. The parameters are as follows:

The amount of powder used: 15g powder-water ratio: 1:12 grinding degree: Ek43 10.5scale grinding, 75% oversieving rate of sieve 20, boiling water temperature: 88 °C use filter cup: kono first, use twice the amount of water to steam the coffee for 30 seconds.

After the steaming was over, we used a small stream of water to brew the coffee. The remaining 150ml water is injected into three sections, each section of 50ml hot water. When the hot water injected into each section is permeated, we will connect and inject the next section of hot water.

After the extraction is finished, we pour the coffee into a bowl with a large caliber and a deep height. Since Qianjie stores are not equipped with professional matcha bowls, the "omnipotent" cup testing bowl is used here instead.

The amount of coffee poured in depends on the size of the bowl. Because the cup test bowl is not very large, only 80ml is poured into the front street here. Then we use tea to beat the coffee.

It should be noted that coffee cannot be stirred clockwise or in circles here. Because we need to produce foam, we have to hit the coffee back and forth or up and down to bring air into the coffee so that it can produce foam. When you beat until the foam can completely cover the coffee, and then you can feel obvious resistance during the beating, you are almost done. Of course, you can also choose to keep playing. The longer you play, the thicker and thicker the bubble will be.

Qianjie first tasted the unbeaten coffee, because the concentration is relatively high, so the taste is relatively strong. For friends whose taste is not so heavy, it is not so good to be diluted without water. Based on the impact of the former, Qianjie tastes the stirred coffee with the mentality of testing poison. Never thought, hey! It's pretty good. Although the concentration is relatively high, the taste of this cup of coffee is not as strong as the former, but very soft. As introduced in front of the street, the aroma of coffee is very rich, mellow, full-bodied, with a very dense touch, is a very good experience. So if everyone is idle at home, you can try to make it, but it's a bit of a waste. If you want Qianjie to do it again, Qianjie must choose technology (electric milking machine)!

(this coffee shop does not produce)

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