Coffee Brewing Experiment/コーヒー抽出実験

Japanese Coffee Japanese Food
The R-440, the coffee mill I have purchased recently, has ten grind settings, 1 to 10. Here is a photo showing coffee beans ground with settings of 1 (left) and 9 (right).

Since I got this commercial grinder, I have kept making brewing experiments. Here is one such example.

I’m not a type of person who would spend extra money for such experiments. I search through the kitchen for any appropriate items. So far, I have found these items quite useful.

Tea strainer and an insulated mug attached with a lid.

The strainer fits perfectly in the 300-ml mug.
茶こしは、300 mlのコップにぴったり入ります。

1. Put coarsely ground coffee in the strainer.
1. 粗挽きのコーヒーを茶こしに入れます。

2. Pour a small amount of water directly from the thermos.
2. 魔法瓶から直接、お湯を少量注ぎます。

Note: Ideally, pour hot water at 95 degrees C (203 degrees F). The water from the thermos should be 85-90 degrees.
注: 理想的には、摂氏95度(華氏203度)のお湯を注ぎます。魔法瓶から出るお湯は85~90度程度です。

3. Put on the lid. Let it sit for 3 minutes (not 30 seconds) for blooming.
3. 蓋をします。3分(30秒ではなく)放置して、蒸らします。

Note: It takes 3 minutes to release all CO2 from the coffee beans.
注: コーヒー豆からCO2を全て抜くのに3分かかります。 

4. Pour additional water from the thermos. DO NOT STIR!
4. 魔法瓶からお湯をさらに注ぎます。かき混ぜない!

5. Put on the lid, and let it sit for 3 minutes.
5. 蓋をして、3分放置します。

Three minutes have passed.

6. Remove the strainer from the mug, using a chopstick or something similar, if necessary.
6. コップから茶こしを外します(必要なら、箸などを使って)。

7. Transfer the coffee from another mug, leaving the dregs in the initial mug.
7. コーヒーを別のカップに移します。コーヒーのカスは最初のマグに残します。

Dregs in the mug.

The coffee is full of fines and oils. Some oil is floating on the coffee.

Completely different from the coffee made with the Matsuya method, but it’s good in its own way.

Almost forgot the basic data:
20 g coffee beans
300 g water
コーヒー豆 20 g
お湯 300 g

To be continued.

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