Yasunaga-Style Coffee Brewing Method/安永流珈琲のたて方

Japanese Food

Here is a tentative translation of the Yasunaga-style coffee brewing method. The original Japanese text is copied from this page of the official site of Yasunaga Coffee Co., Ltd.

Dripping method:
1. Put ground coffee (around 10 g per serving) in a flannel or paper filter, and place it [in a dripper].
2. Bring water to a boil, and lower to 70oC (158oF).
3. Pour 1/3 of the water slowly, put on a lid, and wait for 30 seconds.
4. Pour the 2nd 1/3 of the water, starting at the center,  slowly moving [the kettle spout] outward in a circular motion, as if to write the Japanese phonetic letter “の”.
Pour the 3rd 1/3 of the water [in the same way?]
*下ポットにドリップされたコーヒーは、「香りと味」が花にたとえますと、 つぼみ状態になっているのです。
* Aroma and flavor of the coffee, collected in the pot, are still in the bud.
* To drink the coffee, boil only the necessary amount violently.
By so doing, the aroma and flavor will bloom.
* The coffee will remain flavorful, free from bitterness, when boiled after kept for a long time. (The aroma will decrease.)
* It is said that you can get aroma from coffee the best at around 72oC (162oF).
Note: The original Japanese text is somewhat vague, and I had to make some modifications so that it could make sense in English.
注: 原文はちょっと曖昧なので、英語で意味が通じるよう少し修正しました。

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