June 22, 2015

My Espresso-Like Coffee/私のエスプレッソのようなコーヒー

If I want to have espress-like coffee, which is very strong and has a lot of fines and oils in it, here's what I do.

300 ml insulated mug with a lid
55 mm diameter tea strainer
エスプレッソのようなコーヒー(とても濃くて、微粉やオイルがたくさん入ったコーヒー)を飲みたい時は、こうします。

蓋付きの300 mlの断熱カップ
直径55 mmの茶こし
I used to use a 53-mm diameter one. I have replaced it with this 55-mm dia. one.
直径53 mmの茶こしを使っていましたが、55 mmのものに変えました。
The 55-mm dia. one fits perfectly on the outer rim of the mug.
直径55 mmの茶こしは、コップの外周にぴったりはまります。
Put 20 g of finely ground dark roast coffee.
細挽きした深煎りのコーヒーを20 g入れます。
Pour a small amount of hot water (80-85 degrees C) over the coffee grounds.
コーヒーの粉にお湯(摂氏80~85度)を少量注ぎます。
Put on the lid, and let sit for 3 minutes (not 30 seconds).
蓋をして、3分(30秒ではない)待ちます。
This longtime blooming ensures that all gas is released from the coffee grounds. This is the blooming step of the Matsuya method.
この長時間の蒸らし(ブルーミング)で、コーヒーの粉からガスを全て出し切ります。松屋式の蒸らしです。

Pour about 300 ml of hot water, slowly so as not to agitate the coffee grounds. Note that permeation takes place in this step.
お湯を300 ml程度注ぎます。コーヒーの粉を動かさないようゆっくりと。この段階では、透過が行われています。
Put on the lid, and let sit for another 3 minutes. Note that infusion takes place in this step.
蓋をして、さらに3分待ちます。この段階では浸漬(しんし)が行われています。
Remove the tea streamer slowly so as not to agitate the coffee grounds.
コーヒーの粉を動かさないようゆっくりと、茶こしを外します。
Transfer the resulting very strong coffee to another mug, leaving the coffee sludge in the original mug.
できたとても濃いコーヒーを別のカップにあけます。コーヒーのカスは最初のカップに残して下さい。
Very strong, comparable to espresso.
エスプレッソに匹敵するほど、とても濃いです。

I was brave enough to drink it with no milk or sugar. I usually add some milk (or fresh cream) to such coffee, but no sugar.
勇敢にもミルクや砂糖を入れずに飲みました。普段は、こういうコーヒーにはミルク(またはクリーム)を入れますが、砂糖は入れません。

4 comments:

Suzysushi said...

Are you the same Hiroyuki who is/was on eGullet? Suzysushi from Hawaii here! I hope you are doing well! I lost track of you after the Fukushima earthquake/tsunami. I haven't been on eGullet in ages, but you can reach me on Hotmail as Suzysushi.

Hiroyuki said...

Suzysushi: What a pleasant surprise! Yes, I am! I was on eGullet, just like you were. I still remember your fabulous foodblog on eGullet!

Twilight Man said...

This is another interesting method of getting a stronger coffee. I realized the correct amount of roasts and hot water is important from your post.

Hiroyuki said...

Twilight Man: These and all other parameters are important if you want to maintain repeatability. Note also that physical agitation/stirring has a very great impact on the coffee grounds. I usually refrain from agitating the coffee grounds because that would allow unflavorful components to get out.