Most pour over methods practiced in the United States today have these features:
1. Prewetting the paper filter.
Judging from the pour over videos on YouTubes that I have checked so far, this step is considered very important because it eliminates any paper taste that may be in the paper filter and it heats up the dripper and the server/cup.
In Japan, this step is not considered important, and is often skipped.
2. Making a dimple/hole/depression
In some videos, the brewer makes a hole with his or her index finger in the coffee grounds before blooming.
3. Stirring the coffee grounds
This is done in many of the videos that I've checked. No rules against this, but this is usually regarded as a big no-no in Japan.
Anyway, all's well that tastes well, after all. As for me, I'll stick with the Matsuya method.
現在、米国で行われている大半のプアオーバー方法には次の特徴があります：
1. ペーパーフィルターを濡らす。
これまでYouTubeでチェックしたプアオーバーのビデオでは、ペーパーフィルターの紙臭さをなくし、ドリッパーやサーバー/カップを温められるので、このステップはとても重要と考えられるようです。
日本では、重要とは見なされず、省略されることが多いです。
2. くぼみ/穴を開ける
一部のビデオでは、人差し指でコーヒーの粉に穴を開けていました。
3. コーヒーの粉をかき回す
私がチェックした多くのビデオでは、かき回していました。かき回してはいけないという法律はないですが、日本では通常、ご法度と思われています。
とにかく、結局は美味しければいいのですが。私としては、松屋式を続けていくつもりです。
Hm. There is a popular American cookbook, the Joy of Cooking, that used to be sort of like a cooking 'bible' for a lot of Americans. The first edition was in the 1930's, I think. In this book is a basic recipe for pour over coffee. 1) Boil water, then wait 15 seconds. (This just results in ~97 degrees C water.) 2) Wet the paper filter. This also warms the container you are dripping into. Discard the water. 3) Use 2 tablespoons of medium grind coffee, and 6oz water. Pour just a little water first into the grinds to get them all moist and help them 'bloom'. 4) Wait 30 seconds, then pour the rest of the water slowly into the grinds.
ReplyDeleteThis is not as precise as many of your instructions, but this is how I make my coffee and I like it.