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Japanese coffee brewing method
1. Equipment preparation: The main equipment for coffee brewing is coffee filter paper, coffee filter cup, coffee maker, brewing kettle, and the coffee filter paper filter cup is divided into cone and trapezoid. At present, trapezoid is more common in China. In the process of use, I recommend the use of conical filter paper and filter cup. There are lines in the conical cup to control the water lines, and the water will be flushed faster, so that the water will not accumulate in the filter cup for too long and affect the quality of coffee brewing.
2. Preparation of coffee powder and water
The thickness of coffee powder and the quality of water are the keys to brewing good coffee, so it is necessary to make a certain description of the quality of coffee powder and water
Generally, the relationship between the thickness of coffee powder and the strength of coffee is that the finer the coffee powder, the stronger the coffee taste, and the coarser the coffee powder, the stronger the aroma of the coffee. This relationship needs to be adjusted first for people who have different preferences for coffee. Generally, we mainly focus on medium thickness. Debugging on a standard powder machine is 3# fineness. It is much coarser than the fineness of espresso, about 2-3 times.
Water quality is very important for coffee brewing. Generally speaking, it is not recommended to use tap water, especially the water quality around Shanghai is not suitable for coffee brewing. It is best to use pure water.
3. Under normal circumstances, the amount of coffee powder used to brew a cup of coffee is 10-12 grams. Put the coffee into the filter paper, slightly flatten the top of the coffee with a coffee spoon, and properly press a concave shape in the middle, so that the water flow will not overflow to the sides excessively during brewing.
4. After the water is boiled, let the temperature control the temperature at around 85-90 degrees to start brewing.
5. For brewing, first soak the coffee and stop for about 20 seconds.
First, wet the coffee powder with a small amount of water and cover the lid. This process is called suffocation. This practice allows the coffee grounds to be moistened in the right amount of time, and the fresh coffee will swell due to swelling at this time. Brewers can taste the rich aroma of fresh coffee.
6. Start brewing after the immersion work is completed. At this time, the water flow starts from the center and returns to the zigzag (Japanese zigzag) and continues to repeat until a cup of about 140CC of water is brewed. Remove the filter cup before the coffee has fully settled. Avoid pouring an excessive amount of water into the cup.
