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。
左:先週焙煎した中煎り(重量減は記憶が確かなら13.8%)
右:今週焙煎した深煎り(重量減は16.3%)
I usually hate dark roasts (I hate coffee that is simply bitter). For iced coffee, however, I need a dark roast.
普段は深煎りは嫌いです(単に苦いだけのコーヒーは嫌いです)。でも、アイスコーヒーには深煎りが必要です。

I still use a manual coffee mill.
いまだに手動のコーヒーミルを使っています。
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.
電気式のを買うお金がないわけではなく、いまだに手動でコーヒー豆を挽くのが好きなだけです。手動で挽くと豆がどのように焙煎されたかはっきりと分かるので。

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.
松屋式でアイスコーヒーを作るのは簡単です。とても濃いコーヒーを作った後に、お湯で薄める代わりに、冷水で薄めるか、氷の入ったグラスに注ぐだけです。



When it comes to coffee, I'm much of a purist. I don't want to add any gum syrup or sugar.
コーヒーに関しては、私は純粋主義者で、ガムシロップや砂糖は入れたくないです。

8 comments:

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.