Illustration of the traditional Japanese hand-rushing Kono River drip method! How to use the drip method? What degree of grind does the hand-brewed coffee drip method use? What should I pay attention to when making coffee by hand?

As we all know, there are many ways to brew hand-brewed coffee. Among them, in addition to the all-round and four-and-six rushing methods that are suitable for novices, there are also some relatively small and difficult rushing methods that are more suitable for expert players. For example, the brewing method that Qianjie wants to share today may take more than half a month to master its water injection method. Even calling it the most difficult brewing method in history is not an exaggeration. However, Qianjie has actually shared this brewing method many times. It is-the drip method.

The drip method originated in 1973 and was invented by the Kono family who founded the Kono brand. If you are a friend who often looks at Qianjie, you should be very familiar with this brand. This family started out as a siphon pot, and then developed a Kono filter cup that can easily brew mellow coffee. Similarly, when pursuing mellow coffee, the drip method was also developed around this concept. Because of this, this method will be more suitable for making deep-roasted coffee. The deep-roasted coffee brewed with it will not only taste more mellow, but also have a higher sweetness.

Qianjie will first briefly introduce the process of the drip method. Although it is a multi-stage brewing, like most other brewing methods, it can be mainly divided into two stages: steaming and main extraction. The first stage requires all the coffee powder to be soaked with drops of water. The purpose is to allow the coffee powder to have enough time to expel the gas in the body, so that the subsequently injected hot water can be more fully extracted, which is equivalent to replacing the step of steaming; The second stage is the main stage of extracting flavor substances in coffee. At this time, we need to convert water droplets into water flow to dissolve a large amount of flavor substances in coffee until the target water volume is injected and the extraction is completed.

Although it is as simple as that, if you have actually tried it, you will know that it is really much more difficult to inject water than you imagined, because the phase of injecting water will last for a long time. Qianjie will cook it many times, and the time will basically be about 2 minutes, which is very long. Only a very high level of proficiency can ensure that the hot water during this period is injected as water droplets. Secondly, the hand-brewed pots we use today are not conducive to drip brewing, because they are usually designed with a thin spout and a long neck, in order to better inject vertical water. The drip method is more suitable for boiling with a short neck and wide mouth, such as a crane bill or Kalita's elephant nose pot. If we use our current gooseneck pot to use the drip method, although it is not impossible, the difficulty will double. (Elephant trunk pot with wide mouth and short neck)

That's why Qianjie said it was the most difficult hand flushing method in history, and there was no one. But then again, although it is difficult, it is very ornamental. In addition to the continuous water droplets, there is also the calm, concentration and concentration of the brewer, which is quite craftsman. So next, let's share with Qianjie how to cook this Kono Drifting Method!

Brewing and sharing Because this brewing method can better utilize the characteristics of deep-baked beans, the coffee beans used in Qianjie today are still the deepest roasted Qianjie Sumatra·PWN Golden Mantelin among the bean lists. It happens to be on today's event list. In the list, friends who like it can rush it (yes, the event has begun)! Then Qianjie mentioned earlier that the coffee brewed by the drip method will have a higher sweetness. The reason is that it uses a relatively large ratio of powder and water for brewing, and finally needs to be diluted by pass. The concentration of the coffee is a high-concentration and low-extract brewing method. Therefore, it will not extract the end of the coffee, and naturally it will not have too much bitterness, so the sweetness is improved.

However, because the extraction time is relatively long, the coffee still carries certain bitter substances to enhance the mellow. The extraction parameters are as follows: Amount of powder used: 20g powder to water ratio: 1：12 Brewing water temperature: Degree of grinding at 90°C: The 10.5 scale of EK43, the 70% sieve rate of No. 20 screen, and the use of filter cups for grinding fine sugar: Kono needs one thing we pay attention to before brewing, that is, there is no need to wet the filter paper, because during the dripping stage, The color of the filter paper will become a defining criterion for whether the dripping stage can be ended, so we need to maintain it dry before brewing. Although it is not wet, there is no need to worry about the degree of fit between the filter paper and the filter cup. As long as the filter paper is pressed down by the weight of the coffee powder, the filter paper and the filter cup can fit perfectly. So next, we start taking a little bit. There is no need to circle when dripping, just concentrate on the center of the powder bed, because the hot water will slowly spread around and soak into the surrounding coffee powder.

To what extent can the dripping stop? There are two standards for reference. The first one is the status of the powder bed. When all the coffee powder in the filter cup has been wetted by water and expands, it means that you can move on to the next step; there is also the filter paper mentioned earlier on Front Street. Since the filter paper is not wet, it will continue to absorb the coffee liquor and dye it to the color of the coffee liquor. When we see that the filter paper is completely stained with the color of coffee liquid, it means that the coffee powder has been fully soaked, and then we can start to switch the water flow to brew coffee.

The second stage will be injected in several times. First, we use a small water flow around a small circle to slowly inject hot water into the middle of the powder bed. When the water level is about to be higher than the powder bed, we stop injecting water until the hot water has almost penetrated, and then we start injecting the next section. This step may need to be repeated 2 to 3 times until two-thirds of the water has been injected, and then we switch to large water injection.

When using a large water flow to inject water, we circle it from the inside to the outside, and then directly inject all the remaining water in one go.

The total time was 3 minutes and 39 seconds. When the brewing is completed, we can add the right amount of hot water according to our preferences. Here, 40ml of hot water has been added to Qianjie, and the coffee mixed is of a moderate concentration. Then we shook the coffee pot to stir it evenly, and then we could start our tasting!

Very good! The golden mantinin brewed in this way does have a mellow taste. When drunk, you can obviously taste the aroma of chocolate, nuts, spices, and pine wood. The overall aroma is strong but not bitter, and it is different from the regular brewed golden mantinin. If you have not tried the drip method, you can still try it lightly. It's fun! However, it should be noted that before brewing, we should flatten the coffee powder cloth so that the hot water can better soak around. There is also that during the dripping process, we need to lower the spout as low as possible to prevent splashing of water droplets. Just these two precautions ~

- END -