June 6, 2014

Iced Coffee/アイスコーヒー

I usually roast 360 g of green coffee once a week to obtain about 300 g of roasted coffee, using my perforated shallow pot. The weight loss is around 14-16%.
Left: Medium roast (13.8% weight loss, if I remember correctly), roasted last week
Right: Dark roast (16.3% weight loss), roasted this week
通常、週に一回、穴あきの浅鍋で生豆(きまめ、なままめ)360 g焙煎して、焙煎後は約300 gにしています。重量減は14~16%前後です。
I usually hate dark roasts (I hate coffee that is simply bitter). For iced coffee, however, I need a dark roast.

I still use a manual coffee mill.
It's not that I can't afford to buy an electric one. I still prefer grinding coffee beans manually, because I can tell exactly how the beans have been roasted by manually grinding them.

It's easy to make iced coffee with the Matsuya method. After you make very strong coffee, you just dilute it with cold water or pour it in a glass containing ice cubes, instead of diluting it with hot water.

When it comes to coffee, I'm much of a purist. I don't want to add any gum syrup or sugar.


Sissi said...

Hiroyuki, do you mean you drink 300 g of coffee a week? Sounds like a lot... (or maybe it's your whole family?) I have two medium coffees a day (strong ones, made in the Italian mocha pot) and I think I use a 250 g package in two weeks... or maybe even more than two weeks.

Hiroyuki said...

Sissi: Yes, exactly. 50 g a day, which makes 600 ml of coffee with the Matsuya method (water-to-coffee ratio = 1:12). I sometimes drink the coffee brewed the previous day. (The coffee brewed with the Matsuya method can keep for days at room temperature.)

Sissi said...

I really must motivate myself and try Matsuya method (I'm sure this is the method they use in this kissaten I told you about where I had the best coffee maybe in my whole life!). Moreover, I could make more coffee and take it to the office!

Hiroyuki said...

Sissi: Well, don't be so sure...
The Matsuya method is little known even in Japan, except Nagoya, where Matsuya Coffee is located. Nel filters and cold-brew systems like Toddy can also make flavorful coffee, depending on what flavors you want in your coffee.

Fräulein Trude said...

Tried Matsuya method while using some work-around aka smaller mashed strainer, Melitta paper-filter which I folded into a cone shape. It is hard to keep up the circular dripping without a very small snouted drip kettle. It worked somehow and I think the coffee really tastes different, more mild. Did not use my hand mill for a while and had to find out how to adjust for a coarse ground. I used a dark arabic bean roast we usually put into our machine. I will let the coffee cool down and have it with some ice cubes later on. One thing for sure: I need a drip kettle..

Hiroyuki said...

Kiki: Oh, did you?
Think of the Matsuya method as a way to extract "dashi" from coffee beans. Avoid agitating the coffee grounds while brewing, or unpleasant flavors will come out of the coffee grounds.

I have already analyzed the Matsuya method in detail. I hope I can explain it in detail in the near future.

Joanna said...

I love Japanese style cold coffee. It's so smooth and sweet. I agree you don't need to add anything to enjoy it.

Are you using a single region coffee or a blend? What kind of beans do you prefer when making ice coffee?

Hiroyuki said...

Joanna: These particular beans are from Mexico. I have tried coffee beans from different regions, but I just can't tell the difference in flavor. For me, any coffee beans will be good for iced coffee if they are dark roasted.