How to make coffee with Switch? How to fight the wisdom cup with four or six methods? How to make hand-brewed coffee?

"Absolutely delicious! "This is how Mr. Tetsu Sakaya introduced everyone to the coffee brewed using his improved mixed brewing method at the beginning of his previous video.

(Please call me a screenshot of the ghost talent) Qianjie believes that everyone is no longer unfamiliar with Tetsu Sakaya. He is not only the champion of the 2016 World Coffee Brewing Competition, but also the inventor of the well-known brewing methods "Four-Six Rush" and "Mixed/Devil Brewing Method". Whether it is "four-six brewing" or "mixed brewing", it was all developed by Mr. Tetsu Sakaya around the concept of "anyone can brew delicious coffee." Therefore, these flushing methods are very simple to operate. Even Xiaobai, who has just begun, can easily brew a cup of delicious coffee.

As mentioned earlier on the front street, Mr. Tetsu Sakani recently improved the mixed brewing method. Although the only changes are two small movements during the brewing process, it has greatly improved the stability and uniformity during the brewing process, making it easier to make delicious coffee. So today, Qianjie came to share what kind of brewing method is the new (brand new) version of this ship's mixed brewing method ~

New·Mixed brewing method What is mixed brewing? In fact, it is easy to understand. It is a brewing method that mixes different extraction methods, and the different extraction methods here actually refer to "soaking" and "dripping filtering." The so-called soaking is a method of extracting coffee by soaking coffee in water; the so-called trickling is another extraction method of flushing coffee with water for extraction. The mixed brewing method means that during the brewing process, there are both soak extraction and drip extraction, which is a relatively rare practice in the making of coffee. But because this method requires the coffee powder to be soaked in water for a period of time, it needs to be used with a smart cup with a valve.

Since the mixed brewing method is a brewing method derived from the four-six methods, the theories of the two are the same, and the only difference lies in the actual operation. As the name suggests, Siliuchong will split the total water injection volume into the first 40% and the last 60% injection. The water injected in the first part is 40% of the total water, which determines the flavor direction of the coffee (the balance between acid and sweetness); the water injected in the second part is 60% of the total water, which determines the taste of the coffee.

The mixed brewing method also divides the hot water used for brewing into the first 40% and the last 60%. The principle is the same, but the difference is that it does not have as many water injection sections, and it will be added during the brewing process. Soaking extraction. There are five sections in the section of Siliuchong. The water injected in the first two sections adds up to 40%, and the water injected in the last three sections adds up to 60%. The first two stages of the mixed brewing method are the same, and both are drip extraction. The difference is that the last three sections will be injected into one section, which is also 60% of the total water volume, but the extraction method it needs to use is immersion rather than drip filtration. The specific operation is very simple. Just close the valve of the Smart Cup before injecting water and then inject water.

However, because it combines immersion extraction and the immersion time is relatively long. Therefore, in order to prevent bad substances from being dissolved, the water temperature in the third section will drop. The improved version of the mixed brewing rule is to change the first stage of steaming from dripping type to soaking type on the basis of the original, and split 60% of the latter part into 2 stages of injection, one for dripping filtration, and the other for soaking. The purpose of this change is to allow the coffee powder to fully contact the water during the steaming stage to fully exhaust the air, and then the subsequent extraction can be more uniform and stable.

This is the general introduction to the operation. So next, Qianjie will demonstrate how to brew this new version of the mixed brewing method ~

How to brew the new mixed brewing method? This time, Qianjie will use Qianjie Jade Estate·Diamond Mountain from Qianjie Bean List for demonstration. The parameters used for brewing are as follows: Use filter cup: Hario V60 Smart cup powder amount used: 20g powder to water ratio: 1:15 Grinding degree: fine sugar ground, 10 scale of Ek43 (The pass rate of No. 20 sieve is 75%) The water temperature of brewing water: 92°C for the first three sections and 70°C for the last section. First, we first close the valve of the smart cup, and then inject twice the amount of water into the powder for a period of 40 seconds. Steaming (the purpose is to make the exhaust more adequate).

After steaming, we opened the valve and drained the coffee liquor from the filter cup. When the drip filtration of the coffee liquid is completed, use a small water stream and inject the second section of hot water in a circle from the center to the outside. The amount of water to be injected in this section is 80ml, that is, the electronic scale displays 120ml, and the water injection time can be controlled within the range of 20 to 30 seconds.

When the coffee liquid in the cup is almost filtered, the valve remains open and we inject the third section of hot water. Similarly, a small water flow is used to inject in circles. The amount of water injected in this section is 80ml, that is, the electronic scale displays 200ml.

While waiting for the coffee liquid to drip, we added a certain amount of room temperature water to the kettle to cool the hot water to the range of 70°C~80°C. In about 2 minutes and 10 seconds, the coffee liquid in the Smart Cup is dripping out, so at this time we can close the valve and inject the remaining 100ml of hot water in one go for a 35-second soak.

When the time reaches 2 minutes and 45 seconds, we can open the valve to end the soaking, and then wait for all the coffee liquid to drip out before removing the filter cup and completing the extraction!

The total time was 3 minutes and 20 seconds. Although it was much slower than the regular brewing time, because we reduced the water temperature and more immersion extraction, the coffee did not taste over-extracted, but was very delicious. The flavors of citrus, berries, and apricots are well displayed. The taste is balanced, the sweetness is higher, the taste is smooth and mellow like honey, and the finish is oolong tea, which is very long. So the above is the operating process of the new version of the mixed brewing method, which you can refer to. But as Mr. Tetsu Sakani said in the video, this operation process can be used as a template for reference, and everyone can change it at will, because everyone's taste preferences, utensils used, and beans are different. As long as you understand the general principles and operations, and then customize the operation according to your own understanding, the brewed coffee will definitely taste more in line with your preferences, and this is also the concept that Qianjie has been sharing with everyone ~

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