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What does hand-brewed coffee mean with high strength and low extract? Japanese brewed high-intensity low-extract coffee to share!

Published: 2026-03-30 Author:

Last Updated: 2026/03/30, If you have studied brewing methods, it will not be difficult to find that many previously invented Japanese-style brewing, such as Matsuya style, drip style, and Volcano rush, all have a common feature, that is, although they brew coffee. Very little, but a lot of coffee powder is used. So occasionally a friend will ask Qian Jie: Why

If you have studied brewing methods, it will not be difficult to find that many previously invented Japanese-style brewing, such as Matsuya style, drip style, and Volcano rush, all have a common feature, that is, although they brew coffee. Very little, but a lot of coffee powder is used. So occasionally, a friend would ask Qianjie: Why did Japanese people in the past like to use large amounts of powder to make coffee?

When it comes to why Japanese brewing in the past would adopt such the same practice, there are many reasons. The main reason for the first time is "fear of hardship."

As we all know, in the past, the popular coffee in Japan was mainly the kind that was roasted very, very deeply. It was the kind that you could see full of coffee grease on the bean surface and then you could smell the very strong coffee aroma. Coffee beans. Although coffee beans with this degree of roasting will have a stronger coffee aroma when washed out, they are also easier to wash out the bitter taste of coffee. Because the deeper the roasting of coffee beans, the larger the beans will usually swell, the looser the internal structure will become, and the easier the soluble matter will be extracted, including the bitter substances in coffee. (It looks like this ↓)

And if we want to avoid flushing out the bitterness of coffee, what we need to do is to adjust the parameters when making coffee, reduce their extraction efficiency, and end the extraction before a large amount of bitter substances dissolve out. Then we can see this practice in previous classic Japanese brewing. Using a thicker grind to reduce the water-contacting surface area of the coffee powder, raising the water injection height or using drops to reduce the temperature of the hot water that the coffee powder comes into contact with are some of the things we can see in previous Japanese brewing. Some solutions to reduce extraction efficiency.

Of course, in addition to this, there is also the need to increase the proportion of powder and liquid-that is, use more powder to extract a small amount of coffee liquid, which is the common feature of Japanese brewing mentioned by friends at the beginning, which can also Effectively inhibit the dissolution of bitter substances. There is also a unique professional term for this practice nowadays, called: high concentration and low extraction. The so-called "high concentration and low extraction" refers to a method that will allow the coffee we brew to have a higher concentration but the extraction rate will not be too high. Since the amount of water used will be relatively small, there is almost no chance for the bitter substances in the coffee to dissolve in large quantities. Because of this, it is difficult for the coffee to have negative bitterness.

Avoiding bitterness is just one of the reasons why they use large amounts of powder to make coffee. In addition to this, their purpose is to improve the taste of the coffee and make it more intense. With the same amount of water and extraction rate, the more powder we use, the more substances and the higher the concentration in the water compared with the same period last year. Qianjie has shared in previous articles that the concentration will affect the taste of coffee to a certain extent. For example, its mellow degree. The higher the concentration, the higher the mellow degree. Even if water is added to dilute it later, the concentration will still be higher in comparison, making the taste more full.

Needless to say, in terms of taste, a higher concentration means that there will be more soluble matter in the water, so the coffee we drink will have a stronger flavor. Thick but not bitter, which is why Japanese brewing methods use large amounts of flour to brew, or the core essence of high concentration and low extract. Having said all that, Qianjie believes that everyone is eager to try and want a delicious coffee brewed with high concentration and low extract! So next, we will share with Qianjie how we can use high concentration and low extract to make a cup of deep-roasted coffee ~

Brewing and sharing If you want to drink a cup of deep-roasted coffee with a more classic taste, then the coffee beans can choose Qianjie PWN Golden Mantelin in the Qianjie Coffee flagship store, or Qianjie Blue Mountain No. 1 Coffee. Because they were both legendary coffees that were popular and purple in the world at that time, and because Qianjie adopted the traditional deep roasting curve to cook these two coffee beans. So from them, you can not only drink the traditional deep-baked delicacy, but also make the most classic Japanese coffee flavor. Of course, the most important thing is the formal sources of coffee beans on Qianjie, with transparent information and complete documents, so you don't have to worry about buying fakes.

So the coffee beans used in this sharing are Front Street PWN Golden Mantelin. When deeply roasted, they are almost acid-free. The coffee that comes out will have strong aromas of chocolate, caramel, spices and cream, and the taste is mellow and solid., suitable for making hand-brewed or Italian style. The extraction parameters are as follows: Amount of powder used: 20g powder to water ratio: 1：10 Degree of grinding: The 75% sieving rate of No. 20 sieve is slightly finer than that of conventional hot flushing grinding. The brewing water temperature is 90°C. Use a filter cup: Kono Because conventional Japanese brewing is troublesome, Qianjie chooses ice brewing. The parameters of making (will be adjusted) can also brew a cup of equally delicious high-strength and low-extract coffee, because the parameters and method of ice brewing are a high-strength and low-extract solution. Then if you want to cook in traditional Japanese style, you can also read Qianjie's previous tweets, which have been shared in detail. So first of all, it is still steamy for 30 seconds, and the water used is 40ml.

After the steaming is over, we divide the remaining hot water into three sections and inject it evenly, all using a small water flow circling it. Then after the injected hot water runs out, we inject the next section of hot water and repeat it until the target water is injected.

The coffee washed out in this way has a very, very high concentration, which is not a suitable concentration for direct drinking, so we need to add some hot water to dilute it. Then the hot water added to the front street here is 100ml. After adding it, shake it and blend evenly, and you can start enjoying our delicious coffee ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。