Learning from Shukan Flavor, Part 5/週間フレーバーで学ぶ パート5

Japanese Coffee Japanese Food

In Shukan Flavor No. 109, Nakagawa-san proves how efficiently Matsuya’s original wire-frame dripper can release gas (carbon dioxide) from coffee grounds.
週間フレーバーNo. 109では、中川さんは、松屋の金枠ドリッパがどれほど効率的にコーヒーの粉からガス(二酸化炭素)を抜けるかを証明しています。

Shukan Flavor No. 109/週間フレーバー No. 109

He makes four experiments in total.
He first puts coffee grounds in an acrylic pipe, and pours some water to “steam” them. In 3 minutes, he pours more water. Most of the coffee grounds float on water, indicating that they still have gas in them and are lighter than water. Watch the video at around 11:10.
He then puts coffee grounds in a Matsuya dripper, and steams it in the Matsuya way. In 3 minutes, almost all the coffee grounds sink under water, except waxy, water-repellent portions. See the video at around 22:45.
Thirdly, he uses Melita’s 1×2 dripper. Watch the video at around 34:20. Most of the coffee grounds float on water. Fourthly, he uses Hario’s cone-shaped dripper. Watch the video at around 51:20.

If you ever attempt to make coffee in the Matsuya way, you are recommended to use Matsuya’s original wire-frame dripper or make a similar dripper by yourself.

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