August 11, 2013

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

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 1x2 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.


Dan said...


This post is simply awesome and very clear and it really explains the benefits of using a matsuya type dripper/brewer ...No wonder coffee flavour oozes out ...I tried to replicate matsuya method in a french press before and I did not really like it ...This probably explains why ...Now I need to make me a matsuya type dripper or buy one ..Thanks again Hiroyuki for taking the time to educate us all ...

Hiroyuki said...

Dan: Unlike plastic drippers, Matsuya's stainless steel wire-frame drippers are durable and will last for ever!