Introduction of two common methods of Japanese hand punching and detailed analysis of the main points different from American hand flushing

Personal recommendation: coffee for 2, water ratio 1:15

Basic rule: when the water temperature exceeds 90 degrees Celsius, the coffee may have too much sweetness or bitterness, and the best time to complete a hand brew is within 3 to 5 minutes. The brewing time is less than 4 minutes, which is suitable for fine grinding. The brewing time is more than 6 minutes, which is suitable for thicker grinding method.

I. Penetration method

The most gorgeous method has the highest degree of difficulty, the worst stability, the lowest water temperature, the best taste and the least taste.

1. Moist coffee needs about 30g of hot water.

Rotate and inject in a zigzag shape from the center, do not rinse the water to the edge of the filter paper, the hamburger appears, and the timing starts with water injection.

2. It takes 30 to 60 seconds to wait for the hamburger to foam.

In the steaming stage, the second water injection usually begins in 45 or 50 seconds.

3. After beautiful foaming, complete the water injection in the remaining 2 minutes.

Only in the central position, zigzag water injection, beautiful bubbles appear in the center, steady water flow continuous water injection, the whole process takes 3 minutes, stop the water injection immediately when the timer rings, and wait for the hot water to be completely filtered.

2. Impregnation method

The most commonly used method is also the most stable and simple, with a balanced taste

1. Moist coffee needs about 30g of hot water.

Shake the filter cup evenly, dig a hole in the middle with your fingers, rotate and inject it in a zigzag shape from the center, do not rinse the water to the edge of the filter paper, hamburger appears, and timing starts with water injection.

2. After the beautiful foaming, the water injection will be completed in the next 2 minutes.

For about 50 seconds, carry out zigzag water injection from the inside to the outside, pay attention to the water flow without touching the filter paper, after obvious foaming, complete the first water injection in about 1 minute and 10 seconds, wait for the obvious drop in the water surface for the second water injection, and then inject water again after obvious foaming, cycle, stop immediately after reaching the amount of water, and about 2 minutes after the injection of hot water trickling filtration is completed.

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.

Source: network