Learn more about the Japanese hand brewing method with high appreciation value

There are actually no hard and fast rules for hand brewing coffee. The coarseness of the powder, the ratio of powder to water, the size of the water flow, the height of the water flow, the brewing time, in circles or dripping, etc. Everything can be changed according to your personal preferences and habits after you have a certain amount of experience. There is no absolutely correct way or technique, only what suits you.

Therefore, correct understanding is necessary, and everyone should not blindly follow. Today we will introduce Japanese hand brewing.

When talking about Japanese hand brewing, it is inseparable from the hand brewing kettle.

Our common production method requires a stable "water column", or a large water flow, or a thin water flow. If you need to swing the pot, you may also need a stable "center of gravity", which is more convenient for "low flushing". Therefore, the spouts of most commonly used hand-poured pots are designed according to the condition of "stable water flow". In terms of design, the width and height of the spouts are relatively balanced. The design concept of hand-poured pots usually used for Japanese brewing is to have "stable water drops". In other words, the spouts of hand-poured pots used for Japanese techniques are mostly "narrowed" and "turned over". The function is to "contract" the water flow into water drops, and the "turning over" is to facilitate the control of the falling time of "each drop of water". This is why most pots used for Japanese hand-poured pots are crane-billed pots, and the common hand-poured pots that control the water flow speed are mostly gooseneck pots, which are closely related to the collision point of the water flow.

The drip method is called so because the brewing water flow is weak, which minimizes the damage to the coffee powder layer, reduces convection, and increases the soaking time. The hand-brewed pot is filled with water drop by drop. It is suitable for flattened wide-mouthed pots and wide-mouthed crane-billed pots. The advantage is that the large water column has a smooth flow, and the thickness of the water flow is more controllable, which is suitable for the drip method.

It tends to be a dark roasted bean type, mostly used for flannel, using the short dripping method of water drops and adjusting the angle of the flannel filter to steam and extract the wet powder, usually without segmentation. Simply put, it is to move the ice drip to the hand pour-over, combined with the variability of the flannel that can adjust the angle, and the extraction hand pour-over method, to achieve a thick taste. It is usually completed in about ten minutes, but there are exceptions. I have seen a Japanese chef drip for an hour... Wipe sweat, I still don’t understand the world of the Japanese, it’s really dripping...

The drip method of pouring water is very slow, so it is also jokingly called drip. Mistakes are inevitable in the process of making old coffee, and it is very energy-consuming and physically demanding. If you have to make more than a dozen cups in a row for commercial use, the barista will also be overwhelmed. If you are not an enthusiast, you can't do this. At least Bald Brother Du himself does not have that patience.

The coffee made using Japanese methods is rich, sweet, rich, smooth, and has a distinct texture. Its disadvantages are that the layers and flavor are relatively weak, and it is too difficult to stabilize the water flow.

Hand brewing technology is developing very quickly. When Matt Perger's large water flow fine powder method first appeared in 2012, people still didn't quite understand it. However, with the popularity of medium-to-light roasted premium beans, the traditional Japanese brewing method is obviously lagging behind the times.

In Japan, only some old shops make it. It is indeed remarkable. Not many people in China play it. Many people don't touch it, let alone study it in depth. It is not easy to make it well. It is too laborious. However, the appreciation value of Japanese hand-poured coffee is still very high.