Hand-brewed coffee | "Rule of 46" | Everyone can easily brew a cup of good coffee

The "46 Brewing Method" was proposed by Tetsu Kasuya, the 2016 World Barista Championship champion and the first Asian champion in the world championship. He designed a new brewing method with the theme of "Anyone can easily brew a cup of delicious coffee" , which is really good news for those who want to make delicious coffee easily!

The easiest way to make delicious coffee

Making a good cup of coffee is not difficult, and the main steps are very simple:

① Before brewing coffee, be sure to use hot water to moisten the filter paper, warm the kettle, and then pour out the water; ② The ratio of coffee powder to water is 1:15; ③ Divide the total water volume into 40% and 60%, inject 40% of the water in two times, and inject the remaining 60% of the water in three times.

I will first briefly list these broad framework steps, and then explain more details of the "Rule of 46" separately.

A key to a clean taste comes from "coarse grinding"

We all know that coarsely ground coffee can bring a clean and refreshing taste, but it is usually difficult to make a very delicious hand-brewed coffee with this grinding degree - but this is the key point of the "4:6 rule". In the photo, we show the comparison between medium-fine grinding and coarse grinding. If you want to use the "4:6 rule" to make coffee, you need to grind the coffee beans into coarse particles on the right as shown in the photo. Then, by allocating the amount of hot water injected and the way you inject it, you can brew a clean taste and flavor.

After all the coffee liquid flows into the pot, add water

In the "46 Rule", you need to first inject 40% of the water in two times. If you want to use 300ml of water to brew coffee, 40% is equivalent to 120ml of water. You can inject 120ml of water evenly in two times, or you can first inject 50ml of water for steaming, and then inject 70ml of hot water after the steaming is completed. The key point of this operation is to extract the sweetness and acidity of the coffee.

After 40% of the water is poured in, start pouring the remaining 60% of the water. The remaining 60% of the water is poured in three times, with each pouring amount being 60ml. More importantly, each time you pour water, you must wait until all the water from the previous pour has flowed into the lower pot before you continue pouring it.

Mr. Tetsu Kasuya said, " Paying attention to this time point is more important than simply dividing the amount of hot water into 4:6 for extraction. " This is also one of the core contents of the "46 Rule."

Use the second half, 60% of the hot water, to adjust the strength of the coffee.

For hand-brewed coffee, extraction means dissolving the soluble flavor components in the coffee beans into water. The design of this extraction process is to use the first 40% of hot water to complete the flavor extraction, and then use the remaining 60% of hot water to adjust the coffee concentration/strength . Divide the remaining hot water evenly into 3 short injections, and you will get a more balanced coffee. Of course, you can also adjust the concentration of the coffee by injecting different amounts of water.

A professional and delicious cup of coffee is ready!

The taste of coffee produced by this method is designed to highlight its sweetness, with mild acidity and low bitterness. Even people who don’t often drink black coffee can accept this soft taste. And if you use this brewing method, it is best to use high-quality lightly roasted coffee beans.

From IT Consultant to World Champion in 3 Years

Mr. Tetsu Kasuya is the founder of the "46 Rule". He used to be an IT consultant. Later, after he was hospitalized, a doctor's advice made him start on the road to becoming a barista.

" I was hospitalized for diabetes and was looking for something I could drink besides water, and I found coffee. I had a lot of free time in the hospital, so I bought a set of tools and practiced on my own. Later, I also learned how to brew coffee at a nearby coffee shop."

He later quit his job and decided to become a barista. "When I was in the hospital, I realized that I had changed my perspective on life. I realized that anyone can get sick, and I wanted to do something I love before it was too late. "

“I have no talent for painting or music, but I always wanted to express myself. Later I found my own way, which is through coffee. Coffee is very interesting because there is no end to the research on extraction. I will have a lot of ideas, such as why coffee tastes like this, or how to make it different and so on.”

The wave of "automation" may become the next trend in the coffee industry. The technology of extracting delicious hand-brewed coffee may be coming to an end, and the era of machines making delicious coffee will also come. However, the values ​​of baristas will change from now on, and they may focus on "experience" rather than just making a delicious cup of coffee. Not only should we pay attention to the taste of coffee technology, but service is also more important.

Whether you are a barista or just a simple enthusiast,

This method can be used to extract delicious coffee.

Let’s try it together!

The above pictures and text are from Boutique Coffee Aesthetics

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