Method of making good quality coffee (basic chapter)
If the method of brewing coffee is insufficient even if a good quality bean is used, it doesn't become good coffee. The charm of the bean cannot be drawn out enough.
It explained a delicious way to make coffee to the storekeeper of the Musashino coffee shop by using the flannel drip. There is a difference with the paper drip, too. When [wowo] is basic understood, it brings it close to good quality coffee by one step. Neither the flannel drip nor the paper drip change into a basic part. The taste changes into the same coffee bean surprisingly by the difference of how to put it. The jar with a thin mouth that can pour the hot water little by little is necessary to extract good quality coffee.
Method of brewing coffee
(basic chapter)
Coffee is luxury goods. There are individual variations various as for the favor of the taste.
Delicious coffee is to be able to extract the coffee of the taste that exists in my favor. Bitterness, a thick, thin smell, and acidity, etc. are controlled well.
The blend of the bean is also important. The technology that extracts it becomes important in drawing out the power of the bean.
It is a cupful of 100CC and 15 grams are standards in the amount of coffee for the blend of the Musashino coffee shop. When as many as two cups are extracted, it becomes 28 grams. 10 percent extra and I think the visit saying soon in addition for the paper drip.
The amount of coffee depends in the state of the bean and try variously, please.
Hardness and a dry condition of the bean are understood from response for the coffee mill pulled by the hand. I feel response strong when turning a handle because Kilimanjaro and a blue mountain are beans that roasting is shallow and hard.
It explains the case of the flannel drip. It pours in the powder that became like the print pot and the hot water is poured into extent with a damp whole first. And, the bean is steamed. The hot water of the second times is poured immediately before the expansion rises most because the bean expands. It understands when the hot water is left poured, and the coffee that swelled once withers at once, too. Please often pour the second [**] in timing so as not to wither it. The moment when the second [**] was poured is the most important moment in the extraction of coffee. A detailed bubble rises, and the smell and sweetness are transmitted. The storekeeper of the Musashino coffee shop says, "It is it is possible to talk with the coffee bean the happiest". Nearing the position of the flannel and the nose for the flannel drip than that of paper also influences. More sensitively, I can feel the state of coffee. When a detailed bubble rises, the hot water is poured to be equal the height of the bubble and to continue. The coffee of the completion becomes unpalatable if the bubble goes out, withdraws, and it waves. Do not put out a lot of hot waters at a time when you pour the hot water. The hole opens in the part where the hot water is hit. The road is completed as shown in the hot water. It becomes impossible to extract middle whole coffee of the flannel then. The taste comes out only from coffee that the hot water passes. The hot water is made to wrap the coffee of the entire flannel without fail without fail and it extracts it. It is important at the last stage. The coffee after it is stopped to pour is not dripped. Please round it up early. The amount of the same bean thickens by the extraction time long. It thins when it is short. Moreover, about 60℃ after it extracts it when putting it at 94℃. When coffee is warmed, it becomes in a strong taste and it becomes the coffee of a smell and a soft taste when the temperature is low when the temperature is high. When the paper drips such as Carita and Merita pile up two sheets of paper, the same amount of coffee becomes thick eyes because the hot water drops slowly.
|
|
| 1.Tiny holes are opened to the center of the powder of coffee in the flannel. Next, the hot water is poured into the extent that spreads in the entire powder of coffee. The temperature of the hot water is 94℃. After it extracts it, it becomes about roughly 60℃. As for the drip of coffee because of the under at this time, the amount of the hot water is too large for the flannel. There is no problem for paper even if dripping because of the under because it passes the hot waters easily more than flannel. | 2.It withers and the hot water of the second times is poured immediately before this when the bean swells. Then, the bubble rises. The hot water is added so that the top of the bubble should not dent. At this time, please do not pour the hot water but put the hot water on the bubble. Detailed bubble [gade]When a powder of coffee and a big bubble mix, the power of the hot water is too strong. If it is a jar of a minute mouth, it keeps excellent. It is because the amount of the hot water can be adjusted. |
|
|
| 3.When the hot water is poured, small yen is drawn in the central portion. The hole opens in the part when a lot of hot waters come out at a time. It becomes impossible to extract from the coffee of the entire flannel because the road can be done as shown in the hot water. The distance of the flannel shortens from the position in which the hot water was poured when the hot water is poured into the surrounding. Because the hot water passes in coffee early, excellent coffee cannot be extracted. When coffee can be extracted to a moderate amount, it quickly rounds up and coffee is not dripped from the flannel. | 4.It pits in the flannel that extracts coffee. Whether excellent coffee was able to be extracted by how to open the hole is understood. It is passing as shown in the photograph if a beautiful hole is made. There is a thing that the hole opens very beautifully depending on the state of the bean, humidity by the climate, and the temperature. Such time is very good. All states should be in order. It is very difficult. If it wants to drink good quality coffee, it is important to often observe the hole. |
The important one doesn't put the hot water in, and be a sense "Put it" in quietness ..on the bubble.. as for the hot water. It is an ideal that the height of the bubble doesn't change to the last minute.
Cafe and coffee of Japan
[About the coffee bean]