How to brew coffee
For a roaster that primarily sells coffee beans, the most important thing when testing the taste of coffee is to recreate the environment in which a customer brews coffee at home .
We ground the beans using a commercial grinder called the " Malkenich EK43 ," which costs between 500,000 and 700,000 yen, brewed the coffee, and conducted a survey to find out the results.
The results of a survey conducted on people who regularly drink specialty coffee, who grind their beans using the Fuji Royal Miruko or Kalita NEXT G2 , a home grinder for advanced users, brew their coffee, and
The latter is more valuable as data.
At our shop, we place the utmost importance on providing an environment similar to that in which customers brew coffee at home , and we test the taste of coffee brewed according to the following recipe. *The recipe may be subject to change.
- Hand drip (hot) recipe
- Hand drip (Ice) recipe
- Recipe for Immersion Dripper Switch (Hot)
- Immersion Dripper Switch (Ice) Recipe
- French Press (Hot) Recipe
- French Press (Ice) Recipe
- Cold Brew Coffee Recipe
- Drip bag recipe
[1. Hand drip (hot) recipe]
Dripper: " KINTO SCS-S04 Brewer 4cups "
Filter: " KINTO Cotton Paper Filter 4cups "
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Coarse enough that the hot water can be removed in about 3 minutes 30 seconds to 4 minutes (Miruko dial 6~6.5)
<< Medium roast (1st crack finished) >>
Bean amount: 22g
Amount of water: 300g
Water temperature: 92℃
procedure:
① Rinse the paper.
② Pour 60g at a time five times, timing it so that the hot water has completely drained out.
③Once all the liquid has dripped out, the extraction is complete.
"City Roast (just before 2nd crack) "
Bean amount: 20g
Amount of water: 300g
Water temperature: 87℃
procedure:
① Rinse the paper.
② Pour 60g at a time five times, timing it so that the hot water has completely drained out.
③Once all the liquid has dripped out, the extraction is complete.
[2. Hand-Drip (Ice) Recipe]
Dripper: " KINTO SCS-S04 Brewer 4cups "
Filter: " KINTO Cotton Paper Filter 4cups "
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Coarse enough that the hot water can be removed in about 2 minutes 30 seconds to 3 minutes (Miruko dial 5~5.5)
<<Medium roast (finished with 1st crack)>>
Bean amount: 22g
Ice amount: 80g
Amount of water: 200g
Water temperature: 92℃
procedure:
1) After rinsing the paper, add 80g of ice.
② Pour 50g at a time four times, timing it so that the hot water has completely drained out.
③Once all the liquid has dripped out, the extraction is complete.
④Stir until all remaining ice has melted.
⑤Pour into a glass with 130g of ice.
"City Roast (just before 2nd crack) "
Bean amount: 20g
Ice amount: 80g
Amount of water: 200g
Water temperature: 87℃
procedure:
1) After rinsing the paper, add 80g of ice.
② Pour 50g at a time four times, timing it so that the hot water has completely drained out.
③Once all the liquid has dripped out, the extraction is complete.
④Stir until all remaining ice has melted.
⑤Pour into a glass with 130g of ice.
[3. Recipe for Immersion Dripper Switch (Hot)]
Dripper: " HARIO Immersion Dripper Switch SSD-360-B "
Filter: " KINTO Cotton Paper Filter 4cups "
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grinding: Open the valve 2 minutes 30 seconds after the start of extraction and wait 1 to 1 minute 30 seconds (3 minutes after the start of extraction) The water will drain completely in 30 seconds to 4 minutes (Miruko dial 6~6.5)
<<Medium roast (finished with 1st crack)>>
Bean amount: 22g
Amount of water: 300g
Water temperature: 92℃
procedure:
① Rinse the paper.
② Make sure the dripper valve is closed. Place the powder in the dripper and pour in 300g of hot water while stirring.
③Once you've finished pouring, the powder will be floating in the water, so stir it with a stirrer.
④Open the valve 2 minutes and 30 seconds after the start of extraction.
⑤Once all the liquid has dripped out, the extraction is complete.
"City Roast (just before 2nd crack)"
Bean amount: 20g
Amount of water: 300g
Water temperature: 87℃
procedure:
① Rinse the paper.
② Make sure the dripper valve is closed. Place the powder in the dripper and pour in 300g of hot water while stirring.
③Once you've finished pouring, the powder will be floating in the water, so stir it with a stirrer.
④Open the valve 2 minutes and 30 seconds after the start of extraction.
⑤Once all the liquid has dripped out, the extraction is complete.
[4. Immersion Dripper Switch (Ice) Recipe]
Dripper: " HARIO Immersion Dripper Switch SSD-360-B "
Filter: " KINTO Cotton Paper Filter 4cups "
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Open the valve 2 minutes 30 seconds after the start of extraction and the hot water will drain completely in 1 to 1 minute 30 seconds (3 minutes 30 seconds to 4 minutes after the start of extraction) (Miruko dial 5~5.5)
<<Medium roast (finished with 1st crack)>>
Bean amount: 22g
Ice amount: 80g
Amount of water: 200g
Water temperature: 92℃
procedure:
1) After rinsing the paper, add 80g of ice.
② Make sure the dripper valve is closed. Place the powder in the dripper and pour in 200g of hot water while stirring.
③Once you've finished pouring, the powder will be floating in the water, so stir it with a stirrer.
④Open the valve 2 minutes and 30 seconds after the start of extraction.
⑤Once all the liquid has dripped out, the extraction is complete.
⑥Stir until all remaining ice has melted.
⑦Pour into a glass with 130g of ice.
"City Roast (just before 2nd crack)"
Bean amount: 20g
Ice amount: 80g
Amount of water: 200g
Water temperature: 87℃
procedure:
1) After rinsing the paper, add 80g of ice.
② Make sure the dripper valve is closed. Place the powder in the dripper and pour in 200g of hot water while stirring.
③Once you've finished pouring, the powder will be floating in the water, so stir it with a stirrer.
④Open the valve 2 minutes and 30 seconds after the start of extraction.
⑤Once all the liquid has dripped out, the extraction is complete.
⑥Stir until all remaining ice has melted.
⑦Pour into a glass with 130g of ice.
[5. French Press (Hot) Recipe]
French Press: BODUM French Press BRAZIL 350ml
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Mirukko dial 8~8.5
<<Medium roast (finished with 1st crack)>>
Bean amount: 22g
Amount of water: 280g
Water temperature: 92℃
procedure:
①' Remove fine powder from the coffee grounds using a sieve or similar.
1. Place the powder in a French press, pour in 100g of hot water, and shake gently from side to side.
②After 30 seconds, pour in the remaining 200g of hot water and set the plunger.
3) After 4 minutes of pouring the hot water, slowly lower the plunger to prevent any fine powder from flying around.
④ If you leave the powder soaking, it will have an unpleasant taste, so pour it into the cup very slowly to prevent the powder from flying around. When pouring, do not tilt the French press over 180 degrees. Pour about 90% of the coffee and leave 10%.
5. After pouring into a cup, wait a little while for the fine powder to settle, then drink the clear liquid (like Chinese tea).
"City Roast (just before 2nd crack)"
Bean amount: 20g
Amount of water: 280g
Water temperature: 87℃
procedure:
①' Remove fine powder from the coffee grounds using a sieve or similar .
1. Place the powder in a French press, pour in 100g of hot water, and shake gently from side to side.
②After 30 seconds, pour in the remaining 200g of hot water and set the plunger.
3) After 4 minutes of pouring the hot water, slowly lower the plunger to prevent any fine powder from flying around.
④ If you leave the powder soaking, it will have an unpleasant taste, so pour it into the cup very slowly to prevent the powder from flying around. When pouring, do not tilt the French press over 180 degrees. Pour about 90% of the coffee and leave 10%.
5. After pouring into a cup, wait a little while for the fine powder to settle, then drink the clear liquid (like Chinese tea).
6. French Press (Ice) Recipe
French Press: BODUM French Press BRAZIL 350ml
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Mirukko dial 8~8.5
<<Medium roast (finished with 1st crack)>>
Bean amount: 24g
Ice amount: 80g
Amount of water: 200g
Water temperature: 92℃
procedure:
①' Remove fine powder from the coffee grounds using a sieve or similar.
1. Place the powder in a French press, pour in 100g of hot water, and shake gently from side to side.
②After 30 seconds, pour in the remaining 100g of hot water and set the plunger.
3) After 4 minutes of pouring the hot water, slowly lower the plunger to prevent any fine powder from flying around.
④ Pour very slowly into a server containing 80g of ice so that fine powder does not fly around, and stir thoroughly. When pouring, do not tilt the French press over 180°C. Pour about 90% and leave 10%.
5. Using a very fine tea strainer , strain out the fine powder and pour into a glass with 130g of ice.
⑥After pouring into a glass, wait a little while for the fine powder to settle, then drink the clear liquid (like Chinese tea).
"City Roast (just before 2nd crack)"
Bean amount: 22g
Ice amount: 80g
Amount of water: 200g
Water temperature: 87℃
procedure:
①' Remove fine powder from the coffee grounds using a sieve or similar .
1. Place the powder in a French press, pour in 100g of hot water, and shake gently from side to side.
②After 30 seconds, pour in the remaining 100g of hot water and set the plunger.
3) After 4 minutes of pouring the hot water, slowly lower the plunger to prevent any fine powder from flying around.
④ Pour very slowly into a server containing 80g of ice so that fine powder does not fly around, and stir thoroughly. When pouring, do not tilt the French press over 180°C. Pour about 90% and leave 10%.
⑤ Using a fine tea strainer , strain out the fine powder and pour into a glass with 130g of ice.
⑥After pouring into a glass, wait a little while for the fine powder to settle, then drink the clear liquid (like Chinese tea).
[7. Cold Brew Coffee Recipe]
Grinder: Fuji Royal R-220 Miruko Grinder Mortar
Grind size: Same coarseness as the hand drip (ice) recipe (Miruko dial 5~5.5)
procedure:
1. Place one cold brew coffee bag (50g) (such as a tea bag filled with coffee powder) into a wide-mouthed container.
② Add 750g to 875g of water (15 to 17.5 times the amount of water compared to the powder) from the top so that the entire cold brew coffee bag is thoroughly wet.
3) Leave to soak in the refrigerator for 8 to 12 hours, then remove the cold brew coffee bag and it's done.
*Adjust the amount of water and soaking time to your liking.
*Store in the refrigerator and consume within 24 hours of preparation.
8. Drip bag recipes
Bean amount: 10g
Water temperature: 92℃ (medium roast) / 87℃ (city roast)
procedure:
1) Open the seal along the cut-out arrow.
②Hold the handles on both sides and open the opening firmly.
③Hook it onto the edge of the cup and secure it in place.
④Pour 30g of hot water for 30 seconds 5 times
*Adjust the amount of hot water to your liking. (For example, if you prefer a slightly more American-style coffee, pour 35g of hot water for 30 seconds 5 times.)