投稿
コーヒー豆は酸味のあるキリマンジャロの浅煎りを使っています。
コーヒー豆は雑味が出ないように粗めに挽きます。
湯音は９３℃にしています。
挽いた豆を蒸らしてから数回に分けて湯を継ぎます。
コーヒーのワールド ブリューワー ズカップで優勝した粕谷哲さんはコーヒーを入れるレシピを公開しています。
ありがたいのは時間と量を数値化していることです。
彼が考案した４６メソッドとハイブリッドメソッドをまねてコーヒーを淹れています。
このメソッドでコーヒーを淹れると雑味が少なくなります。
淹れたコーヒーはそのままでもおいしいですよ。
砂糖をティースプーンで１っ入れるとフルーティーな味に変わります。
２っ入れると酸味が際立ちます。
酸味のあるコーヒーを楽しめるようになりました。
I use lightly roasted Kilimanjaro coffee beans, which have a pleasant acidity.
I grind the beans coarsely to avoid any bitterness.
The water temperature is set to 93°C.
After letting the ground beans bloom, I add the water in several stages.
Tetsu Kasuya, the winner of the World Brewers Cup, has published his coffee-brewing recipe.
What's helpful is that he quantifies the time and amount.
I brew coffee by imitating his 46 Method and Hybrid Method.
This method reduces off-flavor.
The brewed coffee is good even on its own.
Adding one teaspoon of sugar changes the flavor to a fruity one.
Adding two teaspoons brings out the acidity.
Now I can enjoy acidic coffee.
I grind the beans coarsely to avoid any bitterness.
The water temperature is set to 93°C.
After letting the ground beans bloom, I add the water in several stages.
Tetsu Kasuya, the winner of the World Brewers Cup, has published his coffee-brewing recipe.
What's helpful is that he quantifies the time and amount.
I brew coffee by imitating his 46 Method and Hybrid Method.
This method reduces off-flavor.
The brewed coffee is good even on its own.
Adding one teaspoon of sugar changes the flavor to a fruity one.
Adding two teaspoons brings out the acidity.
Now I can enjoy acidic coffee.
