August 13, 2013

Learning from Shukan Flavor, Part 6/週間フレーバーで学ぶ パート6

In Shukan Flavor 22, Trying Extraction Temperatures, Nakagawa-san first brews coffee with two versions of the Matsuya method and with the Yasunaga method. He then gives wonderful suggestions for those who do not have a proper drip pot.
「週間フレーバー22・抽出温度を試す」 では、中川さんはまず、二種類の松屋式とヤスナガ式でコーヒーを淹れ、次に、ちゃんとしたドリップポットを持っていない人のために素晴らしいアドバイスをしてくれます。

Shukan Flavor 22/週間フレーバー22

Suppose you have a pot in your kichen, you can use it to brew coffee if you have some kite string and a stainless steel nut. Watch the video at 58:30.

If you have a server/carafe, you can use it instead of a pot. Watch the video at 1:00:24.

You can also use a paper cup. Make a hole with an ice pick. Watch the video at 1:02:08.

You can also use a teapot with a "squitter" (sp?) inserted into the spout. See the video at 1:05:46. He cuts one end of a twist tie diagonally, bends the tie in half, and inserts it into the spout.




I must say Nakagawa-san is very generous in imparting his knowledge on Shukan Flavor videos, on his website, and elsewhere.

I want to try the paper cup suggestion some day.


Dan said...

Hiroyuki ..Awesome post again ...In the part of the world I come from, there is a old saying ..." To a smart man even a blade of grass becomes a weapon" ...Nakagawa is someone like that I guess and truly is generous with sharing his wealth of knowledge...I have been using that paper cup as a dripper for the past 3 months and its real effective tool when you are campin g or in a hotel ...By the way he has posted this in his website too ...

By the way I also use a chopstick as a dripper ...very effective indeed...

By the way I have a quick question ...So for regular Matsuya you start with 95C brew water and then after you cover and steam for 3 minutes you use a 90c water to finish the brew ...So whats the equivalent temparature for Yasunaga ?

Is that 75C water you start your brew and after 3 minutes of steaming do you finish it with 75C water...then after that you heat the brewed coffee to 75C again ? ..Am I correct ..Can you please verify ? ..There was 3 variables involved and hence wanted to make sure . Thanks !

Hiroyuki said...

Dan: Thanks for the link. I have read that page, too. He is really clever!

As you may remember, with the authentic Yasunaga method, your pour water at 70C and boil the brew violently to bring out the aroma.

Nakagawa-san, on the other hand, starts with 75C to do the murashi, and in 3 minutes, he does the dripping, but he doesn't say what the temperature is. I suppose the temperature has dropped to around 70C. He then dilutes it. Sae-chan tastes it, and Nakagawa-san heats the brew. He doesn't measure the temperature, and says that it's 85-90C.

Sorry, I will be away for a few days.

Dan said...

Thanks Hiroyuki for clarifying !