Matsuya method hand brewing method single coffee utensils boutique coffee Japanese style hand brewing
Matsuya method
Matsuya method is also originated from Japan, the original inventor is to extract only the delicious ingredients in coffee and the formation of brewing method. Dig a big pit in the coffee powder with a spoon, about 30cm away from the powder surface, fill it with water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to pour water to wet the coffee powder, cover it and steam. After 3 minutes, start to inject water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop filling, then add hot water to dilute it.
Advantages: Even after a period of time, the flavor of coffee will not change much.
Disadvantages: Some friends also said that because the extraction time is too long, the flavor will volatilize a lot. So there is not much change in coffee flavor. Do you think this is its disadvantage or advantage?
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Hand-brewed coffee Japanese-style hand-brewed coffee method volcanic brewing method volcanic brewing coffee cafe
The method of volcanic flushing comes from Japan, which is more suitable for deep-roasted coffee beans. It uses the carbon dioxide in beans, and after many times of steaming, the coffee powder bulges like a volcanic eruption, so deep-baked beans are more suitable because they contain more carbon dioxide. Flannel and V60 are mostly used in volcanic flushing, because the middle powder layer is very thick, so it is mainly in the middle with 1.
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Coffee fruit contains two seeds, namely coffee beans. The two beans are connected face to face with each other on one side of the plane. Each coffee bean has a thin outer film, which is called silver skin, and its outer layer is covered with a yellow outer skin, called endocarp. The whole coffee bean is wrapped in a sticky pulp to form coffee pulp, which is soft and sweet.
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