What are the characteristics of hand-brewed coffee? How to use the Rao Spin coffee brewing method? Europe and North America share their hand-charging methods!

"Slow","soft" and "elegant" are the common characteristics of most hand-brewed coffee brewing methods. But there are exceptions to everything! There are many ways to brew coffee by hand, and some of them are relatively "rough" methods. For example,"Rao Spin" that Qianjie wants to share today is one of them.

How rugged is it? That is, we not only need to use a spoon to stir, but also pick up the filter cup and shake it hard during the brewing process. It can be said to be a very unique brewing method. Although this method may seem a bit "frivolous", it still has solid principles behind it, so the taste of the coffee that comes out cannot be underestimated. Even, it will be much more fun than most rushing methods. And this is also its main feature! So when this brewing method was shared, it immediately received a warm response and quickly spread in the circle.

The person who shared this brewing method was Scott Rao, a great coffee god. Perhaps everyone is a little unfamiliar with this great god, but he has written many coffee-related books. If you have friends who often read books, you should have heard of his works! Such as "The Science of Coffee Roast Beans","The Science of Extracted Coffee","The Science of Coffee Brewing", etc., are from his writings. It can be imagined that this great god's skills in brewing must be quite solid.

But what we need to know is that this brewing method was only shared by this great god and was not invented by him. He clearly stated in one of his blogs that it was not original, and the specific inventor is unknown. Just because this method became popular through the sharing of this great god, everyone called this rushing method after his name-"Rao Spin", which translates roughly as "Rao Rotation Method." Like most brewing methods, this brewing method is common to all degrees of roasting coffee beans, so there is no limit to the choice of coffee beans, just choose according to your preferences. Friends who like coffee that is characterized by mellow and "acid-free" can choose medium-to-deep and deep-roasted coffee beans to make it, such as Qianjie Indonesia·Golden Mantelin, Qianjie Brazil·Queen's Estate, Qianjie Paradise Bird, etc.;

If you are friends who like coffee with a stronger fruity flavor and a "sweet and sour taste" taste, you can choose light and medium light roasted coffee beans to make it. For example, in the Qianjie bean list, Qianjie Boundary Estate·Xizhao, Qianjie Ethiopia·Huakui, Qianjie Kenya·Little Tomatoes, etc. Okay, this is a rough introduction. Then, Qianjie will come to share with you how this Rao rotation method should be rotated!

Sharing of brewing Since Mr. Scott Rao only shared this method/idea but not the specific parameters, we need to adjust the specific brewing parameters according to the utensils and beans we use. Then, the coffee beans used in Qianjie this time are still Qianjie Essi Huakui in Qianjie bean list. The parameters are as follows: powder amount used: 15g powder to water ratio: 1:15 Brewing water temperature: 94°C Grinding degree: 9 scale of Ek43, 80%~85% sieving rate of No. 20 sieve (finer than conventional brewing) Use filter cup: 02 model resin V60

There are two points that you need to pay attention to first, first of all, the problem of the filter cup. Qianjie recommends that everyone use the large filter cup of Model 02 as much as possible! Because we need to inject a large amount of hot water at one time and manually shake it when brewing, we need to make sure that the filter cup has high enough barriers to prevent hot water from "escaping"(01 is also fine, but it is not easy to operate); Secondly, it is best to choose the resin version of the filter cup! Because compared with other materials, the use of resin materials will reduce the probability of everyone being burned. And even if it is scalded, the filter cup will not be smashed due to the sudden throw out. It can be said that it is very practical!

There is also coffee powder. If the grinding quality of the bean grinder is low and the fine powder is ground out, then it is best to use a powder sifter to sieve out some fine powder before using this brewing method to brew coffee. Otherwise, after shaking, the fine powder will have a high probability of clogging the filter paper and affecting the extraction of coffee. This is a problem that occurred many times during Qianjie's experiment with a hand-shaking bean grinder. Okay, without saying much, let's start our cooking! The first step of Rao Spin is still to steam, injecting three times the amount of water into the powder to steam.

After the steaming hot water is finished, we take out a spoon or any mixing tool and stir the powder bed. The purpose is very simple, in order to allow water to come into contact with coffee powder more thoroughly and make it exhaust more fully! To do this, stir several rounds with a spoon to ensure that most of the coffee powder is soaked, and then wait for 30 seconds.

After the steaming is over, we inject all the remaining target water volume in a circle in one breath. Although there is a large amount of water, it is best to reduce the water injection flow appropriately in order to extend the extraction time. Then be careful not to inject water into the wall of the filter bowl when injecting water to reduce the generation of bypass water.

When all the hot water is filled, we can take out a spoon and scrape off the coffee powder attached to the edge of the filter cup. Then when the water level drops to one-half of the filter cup, you can pick up the filter cup and shake it for 3 to 4 times. The purpose of shaking is to increase the extraction efficiency of hot water in the later stage and dissolve more flavor substances. But be careful not to shake too many times, because it can easily cause blockages. After shaking is complete, we just need to wait for the coffee liquid to finish dripping, then remove the filter cup and finish the extraction.

The total time was 2 minutes and 15 seconds, which was no different from the time used for regular brewing. The flowers washed out in this way have a very balanced taste, with strawberry, citrus, cream, flower flavors, long tail rhyme, and just the right degree of richness. Not bad ~

I have to say that this is indeed a quite interesting way to brew, and the coffee produced is delicious enough, so everyone can try it when they have nothing to do. But it should be noted that compared with how to stir and shake, just like other brewing methods, using the right extraction parameters is the basis for making a good cup of coffee! If the parameters are not correct, no matter how well you shake it, the coffee will be difficult to drink. Therefore, everyone should still pay attention to the parameters, no matter what brewing method, it is the same reason ~

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