Shukan Flavor No. 154 Playing with the Wave Dripper/週刊フレーバー No. 154 ウエーブドリッパーで遊ぶ

Shukan Flavor No. 154 Playing with the Wave Dripper/週刊フレーバー No. 154 ウエーブドリッパーで遊ぶ

English only. Japanese version omitted.

0:50 Nakagawa starts by talking about how he cleaned the superheated steam generator.
3:00 Starts talking about today's topic: Wave Filter rather than the Wave Dripper.
Shows a big Wave Dripper. For those who don't have such a big one but want to make a large amount of coffee, he considers a unique way.
4:00 Shows a big 2-liter container. places a metal sieve, followed by a 27 cm diameter wave filter. 5:20 Shows a small Wave Dripper.
5:50 Shows a paper cup, and says you can use it instead of a Wave Dripper.
The female assistant (licensed Q grader) says he has dealt with this topic before.
6:50 He changes his mind and says he will use a tea strainer instead.

Note: Nakagawa usually does this show without rehearsal, and he often makes mistakes, makes stupid remarks, changes his mind, and does other funny things during the show. This episode is no exception.

7:10 He starts demonstrating how to brew a large amount of coffee using a sieve, a wave filter, etc.
He says he will brew using a "dote" (lit. embankment).

Note: The "dote" technique is one of his preferred methods, and it's brewing by pouring water only at and around the center of the bed of ground coffee, avoiding pouring water in the area 1-cm inward from the edge of the bed (thereby making an embankment).

100 g coffee, grind level of 3 on his commercial grinder (fine)

9:40 He shows another gadget from Kalita, Wave Style, and says he will also use it today.

13:09 He finally starts pouring water for blooming, in much the same way as the Matsuya method.
14:50 Starts pouring water for extraction, again in much the same way as the Matsuya method.
See how he avoids pouring water near the edge, making a "dote" (embankment) around the edge. Notice also that he has to stop pouring occasionally to avoid breaking the dote.
19:50 He lifts the sieve to check if water runs through the side, and confirms that most of the water runs down through the center.
20:00 He finishes brewing 500 cc (ml) of coffee. He then dilutes it with (an equal amount?) of water, again in much the way way as the Matsuya method.
22:05 Nakagawa and Nagaya (assistant) taste the coffee. They agree that it has a clear taste, although Nagaya says it's a little strong.

The next attempt is brewing with a tea strainer.
25:00 He says that the 6.3 mm diameter tea strainer comes with a Kalita drip pot.
27:20 He proves that the Wave Filter 155 has a diameter of 155 mm.

To be continued.

30:00 He asks Nagaya to grind 20 g of coffee at a grind level of 3 (fine).
32:55 He starts pouring water for blooming.
32:47 He starts pouring water for extraction. He pours a small amount of water at the center of the coffee grounds, stops pouring, and starts pouring again. He repeats the steps. Note that he uses the "dote" technique again.
37:50 He dilutes the strong coffee with water.
38:25 He tastes the coffee, and then dilutes it again with some more water.
38:30 The two agree that the coffee is less tasty than the first.
40:50 Nakagawa decides to brew coffee with a paper cup.
10 g coffee
42:30 He makes a hole at the center of the bottom of the cup. He decides to make four others.
43:53 He makes another hole on the side of the cup, as an air vent.
45:05 He makes yet another hole on the side, as an air vent.
47:55 He starts pouring water for blooming. He then brews coffee in the same way as he does for the second brew, using the "dote" technique.
51:27 He dilutes the coffee with water. He tastes it, and says it's good. Nagaya says that it's somewhere between the first and second brews.

To be continued.

53:00 Nakagawa goes on to the next topic: thinking of brewing coffee outdoors for Mr. Kim (one of the frequent viewers). Nagaya keeps telling him that his past similar attempts have ended in failure.
10 g coffee
1:03:24 After all is said and one, he decides to adopt Kim's idea: using toothpicks with the lower paper cup. He first uses four toothpicks and then two of them.
1:06:15 He makes a hole at the center of the bottom of the upper paper cup.
1:06:55 He pours a small amount of water into the upper cup.
1:07:45 He pours more water.
1:09:18 He pours a large amount of water, in an attempt to see if the air vent is effective. (Coffee comes out of the air vent, and seems not effective.)
1:12:19 He tastes the coffee, and says, "It's bad, isn't?" He asks, "It's the worst, isn't it?" Nagaya says yes.
Nagaya says that Nakagawa has poured a large amount of water at once (for the third time), suggesting that that's the reason why the coffee tastes so bad. Nakagawa agrees, saying that even if you brew outdoors, you have to pour water carefully.
1:13:57 He says that if you are to use a toothpick, you should just place it between the server (carafe) and the lower paper cup, like this, so that the air can be released from the server.
1:14:21 He says it's past ten o'clock, shows the Wave Style again, and says he can't try it today and will do so some day.

End of the video

The Matsuya Method Can Make It into the World Brewers Cup!/松屋式はワールドブリューワーズカップに行けます！

I made another attempt today. This time, I decided to put ground coffee in each filter and dig a hole for each filter in the Setup Time of 5 minutes. I also decided to put the water for dilution in each glass beforehand.

今日もまた挑戦しました。今回は、５分の準備時間に各フィルターにコーヒーの粉を入れ、各フィルターで穴を掘ることにしました。さらに薄め用のお湯も事前に各グラスに入れることにしました。

Again, I didn't measure the time required for the setup. I think I can do all the setup within five minutes. (I only have a manual coffee mill, which takes nearly five minutes to grind 60 g of coffee beans.)
今回も、準備に必要な時間は測りませんでした。全ての準備を５分以内にできると思います（私は手動のコーヒーミルしか持っていないので、コーヒー豆を60 g挽くのに５分近くかかります）。

Now, the Competition Time of seven minutes. After I took this photo, I checked the timer to learn that one minute and a half had already passed.
さて、７分の競技時間です。次の写真を撮ってからタイマーを見たら、すでに１分半経っていました。

I filled each 200-ml glass half-full with hot water.
200 mlの各グラスにお湯を半分入れました。

I poured coffee from each carafe/server into the corresponding glass, and stirred with a spoon.
各サーバーのコーヒーを対応するグラスに入れ、スプーンで混ぜました。

Unfortunately, I had filled each glass with more than enough water, so I failed to pour all the coffee from each server to the glass. As you can see, there is some coffee left in each server.
残念ながら、各グラスにお湯を必要以上に入れてしまったので、各サーバーのコーヒーを全部、グラスに注ぐことができませんでした。見てわかる通り、各サーバーにはコーヒーが少し残っています。

Anyway, I succeeded in making 200 ml coffee in each of three cups within seven minutes. As you can see, 35 seconds before seven minutes.
ともかく、200 mlのコーヒーを３つのグラスそれぞれに７分以内に作ることに成功しました。見てわかる通り、７分まで35秒です。

I tasted each coffee. As I had expected, it was rather weak. It was rather lukewarm, too. I checked the temperature.
それぞれのコーヒーを味見しました。予想通り、薄めでした。それにちょっとぬるかったです。温度をチェックしました。

58 degrees C
摂氏58度

62 degrees C
摂氏62度

57 degrees C
摂氏57度

As you can see, I used a coarse grind (20 g for each filter).
見てわかる通り、粗く挽いた豆を使いました（各フィルターに20 gづつ）。

Despite some problems to solve, you can compete in the World Brewers Cup with the Matsuya method!
解決すべき問題は少しありますが、松屋式でワールドブリューワーズカップで競うことはできます！

Whether the Matsuya Method Can Make It into the World Brewers Cup/松屋式はワールドブリューワーズカップに行けるか？

As inspired by the May 7 (No. 155) edition of Shukan Flavor, I decided to determine whether the Matsuya method can make it into the World Brewers Cup. Obviously, a long bloom time of 3 minutes is a stumbling block.

5月7日（No. 155)の週刊フレーバーに触発され、松屋式がワールドブリューワーズカップに行けるか確かめることにしました。当然ながら、３分という長い蒸らし時間が障害です。

This morning, I first roasted 360 g of Mocha Sidamo coffee beans to obtain 307 g of roasted beans (first crack starting at 10:30, total roast time: 14.40, and weight loss: 14.7%).

Here's what I did today.

今朝、まずモカシダモを360 g焙煎して、307 gのコーヒー豆を得ました（１ハゼの開始10:30、全焙煎時間14:40、重量減14.7%）。

 

My plan was as follows:
Coarsely grind 60 g of coffee beans.
Use 20 g for each cup (240 ml).
Stick to the 3-minute bloom time.
Brew 120 ml of coffee for 1 minute, and dilute it with an equal amount of water to obtain 240 ml coffee.
Note: With the Matsuya method, you usually use a medium grind for this amount of coffee. I, for one, don't like the flavor of coffee brewed from a medium grind with the Matsuya method.
計画は次の通りです：
コーヒー豆60 gを粗く挽く。
一杯（240 ml)に20 g使う。
３分の蒸らし時間を守る。
１分でコーヒーを120 ml淹れ、同量のお湯で薄め、240 mlのコーヒーにする。
注：　通常、松屋式では、この量のコーヒーを淹れるには中挽きを使います。私個人としては、松屋式で中挽きで淹れたコーヒーの味は好きではありません。

Setup:
準備：

I didn't measure the time. I think I can set them up well within the Setup Time of 5 minutes.
時間は測りませんでしたが、５分の準備時間内で軽く準備できると思います。

Now, the Competition Time of 7 minutes. I started the timer.
I put ground coffee in these three filters, dug a hole for each filter, transferred water from the kettle to the drip pot, poured water for blooming, and place a sheet of plastic wrap on each filter. It took me about one and a half minutes to do all these tasks.
さて、競技時間です。タイマーをスタートさせました。
挽いた豆を３つのフィルターに入れ、各フィルターで穴を掘り、お湯をやかんからドリップポットに移し、蒸らすためのお湯を注し、各フィルターにラップを載せました。これら全部を行うのに約一分半かかりました。

I waited for 3 minutes. (I later found I didn't have to wait for 3 minutes because I started the timer (upper one) after I poured water for blooming in the third filter.)
３分待ちました（後で気付きましたが、３番目のフィルタに蒸らし用のお湯を注してからタイマー（上のタイマ）をスタートさせたので、３分待つ必要はありませんでした）。

Just when I finished brewing 100 ml of coffee from the third (last) filter, the time (7 minutes) was up. I didn't have the time to dilute the coffee in each server. Then I had an unexpected guest. I decided to give up the attempt.
３番目（最後）のフィルタから100 mlのコーヒーを淹れ終わった瞬間に、時間（7分）が過ぎました。各サーバーのコーヒーを薄める時間はありませんでした。それから予期せぬお客さんが来たので、挑戦を諦めることにしました。

The resultant coffee wasn't bad. I later brewed coffee, using the same beans, with the Matsuya method, in the usual way (50 g of coffee beans, brewing 300 ml of coffee and diluting it with an equal amount of water). I found the latter tasted slightly better.
できたコーヒーは悪くはなかったです。後で、同じ豆を使って松屋式で、いつもの通り（コーヒー豆50 g、コーヒーを300 ml淹れて、同量のお湯で薄める）コーヒーを淹れましたが、後者のほうが若干美味しいと思いました。

Sorry, leftover coffee (undiluted), brewed in one of the three filters.
すみませんが、３つのフィルターの一つで淹れたコーヒーの残り（薄める前）です。

CONCLUSIONS:
To make three cups of 150 to 350 ml each with the Matsuya method within the Competition Time of 7 minutes in the Compulsory Service is really hard to do. For success, you have to be very efficient in every step you take, and you may have to shorten the bloom time to, say, 2 minutes.
結論：
必修サービスで７分の競技時間内に松屋式でコーヒーを三杯（各150～350 ml）を作るのは本当に難しいです。成功させるには、どの段階も効率よくやらないと。それから、蒸らし時間を２分とかに短縮する必要があるかもしれません。

Lukewarm (Nuru Kan) Coffee/ぬるかんコーヒー

Shukan Flavor No. 62 is about nuru kan coffee.
週間フレーバーNo. 62は、ぬるかんコーヒーについてです。

Shukan Flavor No. 62 Thinking of Nuru Kan Coffee/週間フレーバーNo. 62 ぬるかんを考える

He also discusses nuru kan coffee here (Japanese only) on the official website of Flavor Coffee.
フレーバーコーヒーのオフィシャルサイトのここでも、ぬるかんコーヒーについて述べています。

From here on, Japanese text omitted/ここより、和文省略

On the website, he argues: Sake (Japanese rice wine) can be drunk hot, cold, or lukewarm, but coffee is drunk either hot or cold. As time passes, all coffee will approach room temperature. There may be such coffee that will taste good then.

He calls such coffee "nuru kan" coffee.

Note: The term nuru kan was not coined by Nakagawa-san. Hot sake is called atsu kan, cold sake hiya zake (or simply hiya), and lukewarm sake nuru kan.
Strictly speaking, nuru kan is sake at temperature of about 40C, but Nakagawa-san says that nurukan coffee is coffee that tastes good at room temperature.

He makes nuru kan coffee by mixing acid light roast coffee with bitter dark roast coffee at an appropirate ratio. He says that nuru kan coffee is best suited for driving.

In the Shukan Flavor video above, Nakagawa-san says that acidity and bitterness cancel each other out, and suggests mixing light roast coffee with dark roast coffee at a ratio of 1:1.

In the video, he also makes nuru kan coffee by mixing cold-brewed light roast coffee with cold-brewed dark roast coffee. As for cold-brew coffee, he suggests a light roast to dark roast coffee ratio of 3:1.

He describes nuru kan as "tea-like" and "near-water".

***
I think nuru kan coffee is another great idea of Nakagawa-san, but I haven't tried it because I believe that coffee tastes best when brewed hot.

Coffee Jelly/コーヒーゼリー

Coffee jelly is very popular in Japan. Shukan Flavor 3 is about coffee jelly.

日本ではコーヒーゼリーはとても一般的です。週間フレーバー３はコーヒーゼリーについてです。

 

Shukan Flavor 3 Let's Make Coffee Jelly/週間フレーバー3コーヒーゼリーをつくろう

 

I have made coffee jelly using instant coffee once, and it wasn't good at all, so when I watched this video, I decided to give Nakagawa-san's recipe a try.

 

Brief description of the recipe:

50 g dark roast coffee beans suitable for iced coffee or Mocha coffee beans

(Nakagawa-san says that he doesn't know why, but Mocha coffee tastes good when made into coffee jelly.)

13 g gelatin

 

Directions:

1. In one server, dissolve gelatin in 200 ml cold water.

2. In another server, make 300 ml coffee with the Matsuya method.

3. Add coffee to the server in 1.

4. Add cold water to obtain 650 ml solution.

 

At 29:45, Nakagawa-san shows what he calls a "revolutionary gadget". It's just a Japanese teapot with a strainer in it. He claims that by using it, you can make bubble-less coffee jelly.

 

インスタントコーヒーを使ってコーヒーゼリーを作ったことが一回ありますが、全然美味しくなかったので、このビデオを見て、中川さんのレシピを試すことにしました。

 

レシピの簡単な説明：

アイスコーヒー用の深煎りのコーヒー豆またはモカのコーヒー豆　50 g

（中川さんによると、なぜか分からないが、モカのコーヒーはコーヒーゼリーにすると美味しいそうです。）

ゼラチン　13 g

 

作り方：

1. サーバーで、ゼラチンを水200 mlに溶かします。

2. 別のサーバーで松屋式でコーヒーを300 ml作ります。

3. コーヒーを1.のサーバーに入れます。

4. 水を足して、液を650 mlにします。

 

29:45、中川さんは「画期的な装置」と呼ぶものを見せます。茶こし付きのただの急須です。これを使えば、泡のないコーヒーゼリーができるそうです。

 

One day, I made coffee jelly by following Nakagawa-san's recipe, except that I used 10 g gelatin and made 500 ml solution (same gelatin-to-liquid ratio as Nakagawa-san's) and I skipped the teapot technique.

ある日、中川さんのレシピに従ってコーヒーゼリーを作りました。ただし、ゼラチンは10 g、液は500 ml（ゼラチンと液の割合は中川さんのレシピと同じ）にし、急須を使ったテクニックは省略しました。

 

I divided the solution into four sake glasses, so my family of four could have one each.

液を日本酒の入っていたコップに分け、四人家族が全員食べれるようにしました。 

 

I had one glass with some cream and home-made sugar syrup, and found it wasn't good enough. I thought it was no different from cheap store-bought coffee jelly or the coffee jelly I made previously using instant coffee. I was really disappointed. I wanted to figure out why it wasn't good.
一つ、クリームと自家製のガムシロップで食べて、あまり美味しくないと思いました。安い市販のコーヒーゼリーや以前インスタントコーヒーで作ったコーヒーゼリーと変わらないと思いました。ホントに残念でした。なぜ美味しくないか知りたいと思いました。

First, I asked my family not to have the coffee jelly because it wasn't good. Then, I decided to have the coffee jelly with undiluted, very strong iced coffee, made with the Matsuya method.
まず、家族にコーヒーゼリーは美味しくないので、食べないよう頼みました。それから、このコーヒーゼリーを、薄めてない、とても濃いアイスコーヒー（松屋式で淹れた）と一緒に食べることにしました。

Top left: Home-made sugar syrup
Top right: Undiluted, very strong iced coffee
Bottom left: Cream
Bottom right: One glass of coffee jelly
左上：　自家製のガムシロップ
右上：　薄めてない、とても濃いアイスコーヒー
左下：　クリーム
右下：　コーヒーゼリーの入ったコップ 

I mixed them all together and had them.
全部混ぜて、食べてみました。 

The iced coffee tasted great, while the coffee jelly was like jelly made with barley tea...
アイスコーヒーは美味しかったですが、コーヒーゼリーは麦茶で作ったゼリーのようでした...。

I realized that coffee made with the Matsuya method wouldn't be suitable for making coffee jelly. So, I made coffee jelly with coffee brewed in a normal way. I changed the gelatin-to-liquid ratio: 10 g gelatin and more than 600 ml liquid. (My son said that the jelly shown above was too hard, and I thought he was right.)
松屋式で作ったコーヒーはコーヒーゼリーを作るのには適していないと気付きました。
普通の方法で淹れたコーヒーでコーヒーゼリーを作りました。ゼラチンと液の割合も変えました。ゼラチン10 gに液が600 ml以上（息子によれば、上記のゼリーは硬すぎるとのこと。私もそう思いました）。 

The jelly was better than the first.
最初のより美味しかったです。

Yesterday, I made another attempt, using home-made dark roast coffee beans.
昨日は、自家製の深煎りのコーヒー豆で、また試しました。

I sprinkled some sugar and "Bright" (cream powder).
砂糖と「ブライト」（クリームパウダー）を振り掛けました。 

The best coffee jelly I've ever had!
今までで一番美味しいコーヒーゼリーです！

Followup on Milk Can Coffee Roasting/ミルク缶コーヒー焙煎の続き

Today, I roasted five batches in total.

今日は全部で５回焙煎しました。

 

Left: Mocha beans bought from Flavor Coffee

Right: Brazilian beans that I roasted recently

左：フレーバーコーヒーから買ったモカ

右：最近自分で焙煎したブラジル

First batch:

一回目： 

Second:

二回目： 

Third:

三回目： 

Fourth:

四回目： 

Fifth:

五回目： 

Can't wait to taste them all!

全部試飲するのが楽しみです！

Milk Can Coffee Roasting/ミルク缶コーヒー焙煎

In Japan, today is the last day of three consecutive national holidays, and I finally got around to trying to roast some coffee beans with my milk can roaster.

日本では、今日が三連休の最終日です。やっとミルク缶焙煎機でコーヒー豆を煎る暇ができました。

 

A milk can roaster is no joke. Nakagawa-san of Flavor Coffee sells it for 5,000 yen (including 1-kg green beans). He claims that it can roast coffee beans just like a commercial roaster.

ミルク缶焙煎機は冗談なんかではありません。フレーバーコーヒーの中川さんは5,000円で売っています（生豆（きまめ）１キロ付き）。業務用の焙煎機と同じようにコーヒー豆を煎ることができると言っています。

 

If you ever decide to make one by yourself, refer to the thread that I started on eGullet a long time ago.

自作する場合は、昔私がeGulletで始めたスレを参照してください。

Milk can roasting thread/ミルク缶焙煎のスレ

 

Note that the milk can is 13 cm in diameter and 18 cm in height. The roaster is designed so that first crack occurs in 12-14 minutes when used with a 2,500 kcal portable gas stove. The size and the number of the holes at the bottom determine the roasting time. The height of the can is also important.

ミルク缶は直径13 cmで、高さ18 cmです。この焙煎機は2,500 kcalの携帯用ガスコンロで12～14分で１はぜが起きるように設計されています。底部の穴の大きさと数が焙煎時間を決めます。缶の高さも重要です。 

  

 

 

I decided to do the roasting in the garage.

ガレージで焙煎することにしました。 

The roaster is capable of roasting up to 200 g of green beans at a time, but Nakagawa-san recommends roasting 150 g so you won't get tired from shaking the roaster. You need to shake the roaster constantly once per second for 14-16 minutes.

この焙煎機は生豆を一度に200 gまで焙煎できますが、中川さんは焙煎機を振り続けて疲れないよう、150 g焙煎することを薦めています。１秒に一回コンスタントに14～16分も振り続ける必要があります。

 

165 g of green beans:

生豆165 g： 

The gas stove has 2,600 kcal/h. I started with the heat set to high. The chaff started to come off 2 minutes later. Bad sign! It should start to come off in 3 minutes. I lowered the heat to medium. You have to reduce the moisture inside the beans for the initial ten minutes.

Ten minutes later, I turned the heat to high, and the beans started to crack immediately. I reduced the heat to medium again. Twelve minutes later, I turned the heat to high again. Fifteen minutes later, I stopped roasting, before second crack.  

ガスコンロは2,600 kcal/hです。火力は高にして始めました。チャフが２分後に飛び始めました。悪いサインです！チャフは３分後に飛び始めるようにしないといけません。火力を中に下げました。最初の10分間で豆の中の水分を抜く必要があります。

10分後、火力を高にすると、豆がすぐにはぜ始めました。火力をまた中に下げました。12分後、また高にし、15分後、２はぜの前に焙煎を止めました。

 

Chaff:

チャフ：

I immediately cooled the beans. I have a cooler, given to me by Nakagawa-san.

豆をすぐに冷やしました。私は中川さんからもらった冷却器を持ってます。     

Coffee beans, roasted for 15 minutes:

15分焙煎したコーヒー豆：  

I then transferred to a metal sieve.

Weight: 145 g

金属製のざるに移しました。

重さ：145 g 

Compare the beans (right) with the Mocha beans bought from Flavor Coffee:

豆をフレーバーコーヒーから買ったモカと比べてください： 

I ground some of the just roasted coffee beans.

煎りたてのコーヒー豆を少し挽きました。  

Naturally, the coffee grounds bloomed remarkably.

当然、コーヒーの粉はすごく膨れました。 

More gas coming out as I poured water.

お湯を注ぐとガスがもっと出てきました。 

End of brewing.

抽出終了： 

I used a Matsuya wire-frame dripper, but brewed coffee like the Melitta/Kalita way.

松屋の金枠ドリッパーを使いましたが、メリタ・カリタ風にコーヒーを淹れました。 

Resultant coffee:

できたコーヒー： 

I drank a cup,

一杯飲みました。 

and found it was good although a little bitter.

ちょっと苦いですが、美味しかったです。

 

Shukan Flavor 25 Roasting with a Milk Can Roaster/週間フレーバー25・ミルク缶焙煎機で煎る