tag:blogger.com,1999:blog-3101980281470446262.post374555622960412666..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Learning from Shukan Flavor, Part 4/週間フレーバーで学ぶ パート4Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-30344357653216743312013-08-13T11:15:01.202+09:002013-08-13T11:15:01.202+09:00Thanks a lot for clarifying Hiroyuki !Thanks a lot for clarifying Hiroyuki !Dannoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-25318220796419895232013-08-13T07:20:46.466+09:002013-08-13T07:20:46.466+09:00Dan: I posted about a nel dripper here:
http://hir...Dan: I posted about a nel dripper here:<br />http://hiro-shio.blogspot.jp/2011/01/nel-drip-coffee.html<br />where the first photo shows a nel dripper with the raised side out.<br />Raised side = soft side<br />Un-raised side = coarse<br /><br />As I said in the post, Nakagawa-san considers that brewing coffee (coarse grind) with the raised side out is quite similar to brewing with the Matsuya method, but differs because the former can let oil pass. <br />To brew coffee with the raised side in, he uses a fine grind, and does not do "murashi".<br /><br />There are nel drippers with both sides raised. Someone comments that he uses such nel drippers, and Nakagawa-san replies that he doesn't like them because he can't enjoy the difference between brewing with the raised side in and brewing with the side out.<br /><br />Anyway, nel dripping is for very serious coffee lovers because nels require meticulous care. Altough he admires nel dripping, Nakagawa-san is not a regular user of nels.<br /><br />My nel dripper is now dried, and is stored in the cupboard.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-86077178578879405702013-08-13T02:40:30.563+09:002013-08-13T02:40:30.563+09:00Hiroyuki....I have a question ..Just looking at th...Hiroyuki....I have a question ..Just looking at the flannel cloth dripper ..I see one side is soft and other side cloth material fabric is a little coarse ...so of these two ..which is the "raised side" as apparently there are 2 ways to brew with using fine and coarse ground coffee...<br />I checked hario's website and they recommend to use coarse side inside ...<br /><br />http://www.hario.jp/faq.html<br /><br />Can you please clarify when you get a chance between soft side and coarse side ?<br />Dannoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-64710393855601333842013-08-11T16:30:26.331+09:002013-08-11T16:30:26.331+09:00Dan: Thanks for your compliment. I guess every cou...Dan: Thanks for your compliment. I guess every country/area has their own preferred ways of brewing coffee, but anyway, I think anyone will benefit from the concept of the Matsuya method.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-18419565671140024982013-08-11T14:40:22.648+09:002013-08-11T14:40:22.648+09:00Thanks a ton Hiroyuki ...Awesome post as usual .....Thanks a ton Hiroyuki ...Awesome post as usual ...your site is soon going to be a coffee encyclopedia for all coffee lovers world over ! Appreciate your time and help very very much !Dannoreply@blogger.com