The difference between American hand brewing and Japanese hand brewing how do you make American hand brewed coffee? How to make Japanese coffee

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

The biggest difference is that American hand brewing needs to stir the coffee powder with a stirring rod while brewing, some of which are like the stirring method of our siphon pot; while Japanese, Korean, Taiwan and domestic hand brewing coffee only uses water to draw circles, never stirring the coffee powder with a stirring rod or bamboo.

The typical American flavor is mainly medium and deep baked, rich + mild bitter + sweet. Both bitter and sweet personality. Grind in the middle of baking, the water temperature is between 80-85 degrees, and the water speed is medium. Deep roast is finely ground, the water temperature is between 85-90 degrees, the fine water is slowly brewed, and the bitterness is heavier. Americans often drink a cup in the morning in order to wake up quickly, also known as "dawn coffee."

Light baking and medium baking + coarse grinding, 85-90 degrees fast punching method is the preferred method of the oriental nation, pay attention to and pursue sour and bitter balance.

The so-called American or Japanese is only roughly so, must not be absolute, American also have shallow baking and fast punching method, Japan and South Korea also have deep baking slow punching method.

Another problem is that follicular and trickling (or trickling is more accurate) are more confusing.

What is the meaning of this phrase? It is the Melita small hole filter cup, its filter cup hole is very small, whether it is a hole or three holes, its drip speed is slow, coffee powder is actually fully soaked by hot water of a certain temperature, so medium and deep baking is better.

What is called "drip"? V60 and other large hole conical filter cup, 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, the speed of dripping is determined by the speed of the operator's water injection, so no matter what kind of baking can be adapted.