Hand-stirred fine coffee
mixing method
Why stir fire? In 2012, Matt Perger won the WBC title and became popular in Europe, America and Australia. Stirring method needs to grind the coffee powder to a very fine, and then inject about 50g of water, evenly stir back and forth in the cross direction, so that the coffee powder is fully contacted with the water, and then inject water after 30 seconds, and complete the injection in 2 minutes. Deep baked beans need to be steamed for 15 seconds before water injection, 1 minute and 30 seconds to complete water injection.
Pros: Stirring amplifies the benefits of coffee beans, especially by enhancing the taste of coffee beans and not being too thin.
Cons: Although its flavor is more pronounced, its sweetness is weakened a lot. Moreover, this method requires high quality coffee beans. If poor coffee beans are used, their bad flavor will only be amplified infinitely. There is also, because this method requires coffee powder grinding degree is very fine, coupled with sufficient stirring, improper control is easy to over-extract.
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Matsuya method, a hand-flushing method derived from Japan
The Matsuya method also comes from Japan, which was invented to extract only the delicious ingredients from the coffee. Use a spoon to dig a big hole in the coffee powder, about 30cm from the noodle, pour water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to wet the coffee powder and cover it with steaming. After 3 minutes, it begins to be uniform.
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Drip method, hand brewing method, fine coffee.
Drip method, as the name implies, is to brew in the form of dripping water. Just like the hourglass, dripping bit by bit into the coffee powder, it is completely delicate and time-consuming! First, the coffee powder is pre-soaked and moistened with a little bit of water. when you drop about 1 stroke 3, you can start to inject water, stop when the water level of the coffee powder reaches the top, and when the water level drops to half, again.
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