Hand brewing coffee-the difference between American hand brewing and Japanese hand brewing

[introduction] the typical American flavor is mainly medium baking and deep baking, full-bodied + mild bitter + sweet. It has both bitter and sweet personality. During the grinding, the water temperature is between 80 and 85 degrees, and the water flushing speed is medium speed. Deep baking is fine grinding, the water temperature is between 85 and 90 degrees, the fine water is slow and bitter, and Americans are often early.

There is a difference between American style and Japanese style. Although both American and Japanese styles may make the same filter cup, there are some differences in roasting, grinding, filter paper, water temperature and manipulation of coffee beans.

The biggest difference is that American hand brewing requires stirring coffee powder with a stirring stick, which is similar to the way we do siphon pots, while Japanese, Korean, Taiwan and domestic hand-made coffee only draws circles with water and never stirs coffee powder with sticks or bamboo slices.

The typical American flavor is mainly medium baking and deep baking, full-bodied + mild bitter + sweet. It has both bitter and sweet personality. During the grinding, the water temperature is between 80 and 85 degrees, and the water flushing speed is medium speed. Deep baking is fine grinding, the water temperature is between 85 and 90 degrees, and the fine water is slow and bitter. Americans often drink a cup of coffee in the morning in order to wake up quickly, also known as "dawn coffee."

Shallow baking and medium baking + rough grinding, 85-90 degree fast rush method is the oriental nation's preferred method, pay attention to and the pursuit of sour and bitter balance.

The so-called American or Japanese style is just like this, and it must not be absolute. In the American style, there are shallow baking and fast flushing, and there are also deep baking slowdowns in Japan, Korea and China.

Another problem is that the follicle type and the drip type (or drip type is more accurate) are more confusing problems.

What is meant by "follicular style"? Merita small hole filter cup, its hole is very small, whether it is one hole or three holes, its dripping speed is slow, coffee powder is in fact fully soaked and extracted by hot water at a certain temperature, so medium and deep baking is better.

What is called "dripping type" (dripping type)? large hole conical filter cups such as V60, flannel, Swiss gold and other metal filters can be summarized as dripping type. their common feature is that the lower hole is large and smooth, and the speed of dripping is determined by the speed of water injection by the operator. so no matter what kind of baking can adapt.