How to brew drip coffee with Japanese tips_basic edition


Many people say that the image of a stream of hot water being poured onto bloomed coffee is what inspired them to start drip coffee.
Behind the bulging scenery, there are actually more attractive scenery waiting for you with hand drip.
In this article, we will explain from the beginning about drip coffee, with tips of Japan style.
The beans are Rich & Sweet, representative of COFFEEBOY medium-roasted beans.


This time we will be dripping COFFEEBOY's symbol of "sweet" coffee beans, Rich & Sweet.
These medium roast allow even beginners to make ideal coffee.
Supervised by Hikari store manager Morimoto, who participated in the 2017 Japan Hand Drip Championship finals.


I believe that coffee is a very personal drink.
Experience various hand drip coffees and discover your own coffee.
Now, let's make an ideal cup of coffee.
目次
1. How to brew drip coffee | 5 essential tools
2. How to brew drip coffee - | Beans and hot water
3. How to make drip coffee - for beginners | Setting up the equipment and saturating
4. How to brew drip coffee | drip 3times withiin 2inches circle.
5. How to make drip coffee - for beginners | Stir well and serve beautifully
6. How to make drip coffee - Beginner's guide | Summary
9. About Tokuyama COFFEEBOY
1. How to brew drip coffee | 5 essential tools


To brew drip coffee, you need five tools.
Each tool is relatively inexpensive and simple in structure.
The tools I will introduce here are ones you can continue to use even if your skills improve to the level of a competition.
① Dripper: Put the coffee powder in and filter the coffee liquid that dissolves in the hot water.
・We recommend the Hario V60 Dripper →Official website
② Server: Receives the filtered coffee liquid and pours it into a cup once the drip is complete.
・We recommend the V60 Coffee Server → Official website
③ Kettle/Pot: Pour finely adjusted hot water over the coffee powder.
・We recommend the Bonmac Drip Pot → Official website
④ Paper filter: Set in the dripper to filter the coffee liquid.
・Recommended is COFFEEBOY DRIP GIRL 1-4 person cone shape →Official website
⑤ Measuring spoon: Measure the amount of coffee beans or ground coffee.
・Recommended is the spoon included with the V60 Coffee Server 02 set →Official website
2. How to brew drip coffee - | Beans and hot water


In this chapter, we will explain the ingredients.
・ range of roasting of beans
・ amount of beans and water
・ how to grind the beans
・ water temperature
.
We recommend medium roasted beans.


Medium roast beans are roasted in the middle of the roasting process.
In the image, from the left,
- Medium roast
- Medium + roast
- High roast
are in the medium roast range.
When beans in this roast range are ground into powder and poured over hot water,
they absorb the water at a moderate rate, making it very easy to drip.
Another characteristic of medium roast beans is that they develop a variety of tastes and flavors.
The COFFEEBOY Blend Rich & Sweet used in this article is a medium + roast.
The rule for the amount of beans: the amount of finished coffee: the amount of water


There are certain rules for the amount of beans, the amount of finished coffee, and the amount of hot water to pour.
The ratio is 1:10:13 based on the finished amount.
The finished amount also varies depending on the capacity of the cup,
remember that a typical coffee cup is 160ml and a mug is 200ml.
For example, when brewing two cups of coffee (320ml),
the amount of beans is 32g = approximately 30g and the amount of hot water is 416ml = approximately 420ml.
In this article, we will drip one mug of coffee (about 200ml).


According to the 1:10:13 rule, prepare 20g coffee beans and 260ml hot water.
Frequently asked questions about the amount of beans: ◉
Q.
Do I simply multiply the amount of beans by the number of cups?
A.
Drip coffee is a permeable method in which the coffee is extracted when the hot water passes through the coffee powder.
It is different from the method of brewing tea leaves by soaking them in hot water.
To make delicious coffee, we recommend multiplying the amount of coffee powder by the number of people, but it is up to each person's preference and way of thinking. Some people use the number of people x 80%.
Coffee grind and water temperature


We recommend grinding the beans
medium grind.
If you grind the beans yourself, set it to a medium grind.
Commercially available powdered coffee is ground to about a medium grind.
The ideal temperature for water is
about 90℃.
If you pour boiling water into a room temperature kettle, it will settle to about 90℃.
3. How to make drip coffee - for beginners | Setting up the equipment and saturating


Once you have all the ingredients,
set up the equipment and start the first drip.
The first drip is called "saturating."
Moistening the coffee powder makes it easier to extract the coffee ingredients.
Setting up the equipment


Follow the steps below to set up.
1. Prepare a paper filter that fits the size of your dripper and fold the rim on the closed side (along the dotted line in the image).
2. Place the filter in the dripper.
3. Run hot water over the filter (not included in the recipe) to remove the paper smell and warm the dripper at the same time.
4. Add the coffee grounds and tap the dripper gently to even out the grounds so that the hot water doesn't pour in all one direction.
Once you've set the dripper in the server, you're ready to go.
Q. Why is it better to wet the filter before steaming?
A. I recommend rinsing (wetting) the craft colored Misarashi filter. The odor may not be removed. The taste of the bleached white filter will not be affected even if you do not rinse it, but I prefer to rinse it.
For more information >> How to brew light roast specialty coffeeWhen steaming, pour hot water evenly over the coffee grounds.


The amount of hot water to pour is about 1/5 of the total amount of hot water, 260ml/5=50ml in this case. You can also use it as a guideline to pour until you see dripping drops in the server.
Once you've finished pouring, the coffee powder will begin to expand.
Each grain will absorb the hot water and prepare to release the coffee ingredients.
When they've finished expanding, it's time to drip the second time.
Remember that it takes about 30 seconds from the start of pouring.
4. How to brew drip coffee | drip 3times withiin 2inches circle.


The second drip.
Aim for the top of the coffee grounds that have expanded during steaming, and drip the hot water in a thin stream.
Then, pour while rotating the kettle, drawing a circle the size of 2inches.
From the center to the outwards, then from the outward to the center. Do this back and forth several times.
・ Pour about 1/3 to 1/2 of the remaining 210ml
・ Pour the hot water in three separate pours
・ Leave the hot water from the 3rd or 4th pour
The taste will change depending on the amount of hot water poured.
* Pour 210ml in 110ml, 50ml, 50ml portions → The acidity will be slightly stronger.
* Pour 210ml in 70ml, 70ml, 70ml portions → The bitterness will tend to be slightly stronger.
When you think you've finished pouring the correct amount, put the kettle down and wait for the coffee liquid to drip out.
When should I start the 3rd and 4th drip?


Once the second drip has finished, it will look like the image.
*If a double crater appears inside the dripper, it's proof that the drip was done correctly.
Start the third drip.
Drip the same area as the 2nd (about the size of 2inch circle).
Once the third drip has finished, pour the fourth drip in the same way, and once the fourth drip has finished, your rich drip coffee is ready!
It will take approximately 2 minutes 30 seconds to 3 minutes from when you start saturating until the fourth drip has finished.
When you want to make it stronger and lighter


If you want to use this method for dripping and adjust the concentration, try the method below.
● When you want to make it darker
・Slow down the pouring time (3 minutes in total)
- Increase the size of the second drip circle to about 5mm at the edge of the filter.
● When you want to make it thinner
- Faster pouring time (total 2 minutes 30 seconds)
・Make the size of the 3rd and 4th drip circles smaller than a 500 yen coin.
・You can pour it only to one point in the center (center pour method)
*The key point is the difference in the amount of time the hot water and coffee grounds are in contact with each other in the dripper.
・Pour slowly ・Enlarge the pouring circle
→ Let it touch for a long time → Makes a strong coffee
・Pour quickly ・Make the pouring circle smaller
→ Touch briefly → The coffee will be weaker.
5. How to make drip coffee - for beginners | Stir well and serve beautifully


Now, delicious drip coffee is ready.
Before serving it to your customers, there is one more thing to do.
● 1 ●Be sure to stir (mix) it●
Drip coffee has a large difference in concentration between the top and bottom of the server.
Shake the server or use a stirrer
to stir until the concentration is uniform.
● 2 ●Pour the coffee in front of your customers●
Make sure the cup is warm enough before pouring the coffee.
・For thick cups, hold the cup when pouring.
・For thin cups, place the cup on the saucer when pouring.
The thoughtful design, which prevents customers from touching the handle, evokes the delicate process of hand dripping, making the coffee even more delicious.
6. How to make drip coffee - Beginner's guide | Summary


[Beginner's Guide] How did you like the explanation on how to brew drip coffee?
Hand drip coffee broadens the world of coffee.


[Beginner's Guide] What do you think of this article on how to make drip coffee?
The key points are:
- Make sure to use the correct amount of beans and hot water
- Steam the coffee powder thoroughly and prepare it for drip
- Make sure to drip at a good pace so that you can complete the drip within the allotted time.
I think coffee is a very personal drink.
Someone's strong coffee is not necessarily your strong coffee.
Try out various types of hand drip and discover your own coffee.
Masami Morimoto
Tokuyama Coffee Boy Co., Ltd. Tasting Manager / Hikari Store Manager
*13th place in the finals of the 2017 Japan Hand Drip Championship hosted by the Japan Specialty Coffee Association
*Japan Specialty Coffee Association_Past competition results
9. About Tokuyama COFFEEBOY


Tokuyama Coffee Boy is a coffee specialty store in Yamaguchi Prefecture that operates a complex store that sells home-roasted beans and a cafe.
In 2024, our Yamaguchi store was featured in the New York Times article "Yamaguchi City: Must-see Places in the World That Year," and we met many people.
In an era when "one cup" is important due to the recent rise in coffee bean prices, we are publishing a hand drip blog series with the theme of One Up Quality.
"Supporting the happiness of coffee" has been Coffee Boy's theme since its founding.