Category: coffee tools (page 1 of 3)

Cores Gold Filter Iced Coffee コレス ゴールド フィルターでアイスコーヒー

コレスゴールドフィルターで美味しいアイスコーヒーを作りました。

特徴は:

・ペーパーフィルターがいらない

・味が全面に出る

・香りがフレンチプレスのようにパワフル

**微粉はでます。なので少し置いておけば微粉が底に沈殿し、もう少しクリアな味わいを楽しめます。

BODUM Chambord French Press ボダム フレンチ プレス

フレンチプレスは浅煎りのコーヒーでよく入れています。

コーヒーオイルが出て香りがとても強調される、どちらかというと紅茶のように楽しめることが魅力的です。今回はBodumが提供するCHAMBORDシリーズのフレンチプレスを使用しました。

温度:90度前後

挽き目:一般には粗くと言われますが挽き目はドリップと同じく中挽きにしてます

抽出時間:コーヒーを蒸らす時間30秒 + 4分 = 4分30秒程度

水の量:ステンレスの帯まで入れています

I like to have the french press with lighter roasts. Many coffee shops roast their specialty coffee, higher quality coffee to bring out the amazing and unique fragrances and they tend to be on the lighter side.

The french press extracts the coffee oils which allow for a very aromatic experience that you’ll surely love.

Temperature: 90 Degrees Celsius or 194 Degrees Fahrenheit

Grind: I like to go for the same grind as the pour over

Extraction time: 30 Seconds wetting the coffee + 4 minutes extracting = about 4 minute 30 seconds.

Amount of water: I pour until it reaches the steel rim

Ovject 1.8L Dripper Pot ドリップポット

Ovject が展開する1.8Lのドリッパーシリーズです。

これを使用して思ったことを簡単にまとめると:

・おしゃれ、色がシンプル

・入れやすい、注ぎやすい

・4杯まで簡単にいれられる

・ホーロー製だから取っ手が熱くなるがタオルで握っているのであまり気にしていない

・角度によって水の流れを操れる、上手なマスターの気分になれる

How to make Cold Brew Coffee with the Iwaki Dripper

This is a post about how I make my cold brew coffee using the Iwaki Dripper. When summer comes around, iced coffee becomes the buzz word here in Japan. Chain restaurants like McDonalds and Starbucks will be selling it like crazy, and the local roaster cafes will be selling like crazy. Basically, Japanese people love iced coffee.

There’re many ways to make iced coffee and today I’ll be showing you the cold brew method which doesn’t require hot water.

The Iwaki dripper is divided into three parts. The server or where the coffee collects. The middle part where the coffee grinds are placed into. The top where the water goes into.

The water falls, drop by drop, into the middle chamber containing the coffee grounds. As the water goes down the chamber, it extracts the coffee-goodness and then passes through a fine mesh and finally drops down to the server. Sounds pretty simple right? It’s easier done than said…… and no, I’m not even joking.

Alright, let’s go through the steps. The recipe I use gives you about two glasses of cold brew coffee.

  1. Grind 40 grams of coffee (preferably a blend that’s made for a cold brew; otherwise stick to what you like) at about the coarseness of what I’d do for a pour over. Between a french press and an espresso may be a good bet.
  2. Put the grinds into the middle chamber. I then add a little water and allow all the grinds to get soaked. I use a bar spoon to make sure almost all the grinds get wet. Just be careful not to push too hard too deep or you’ll break the fine mesh.
  3. Flatten out the top using the back of the spoon and make it nice and even.
  4. Use a pair of scissors and cut a circle out of your coffee filter. If you don’t mind spending extra money, you can even buy filter papers for cold brew or use ones that go with the aero press. The paper allows the water to distribute evenly through the grinds.
  5. Place the water chamber on top. Pour 300 grams of cold water, and then a 100 grams of ice. I measure 100 grams of ice and 300 grams of water on a scale before pouring it all in. Using a scale and measuring grams is best since volume doesn’t interfere with the measurements.
  6. Once you confirm the water dripping into the coffee chamber, sit back and relax. It’ll take four to five hours for the brew to be done. The time does vary depending on the grind size.
  7. Once the brew is done, you can drink it straight away, or you can cover the server with a plastic foil and then keep it overnight which can be drunk the next day. Don’t try to keep it for more than a night or it may taste a little off.

One unique thing about this method of making iced coffee is that you don’t extract the flavors that would otherwise be extracted from hot water. So for lighter roasts, the acidity and fruitiness you would expect would be kept to a minimum, and some people say that you get to taste something different. As if the cold water extracts something else from the coffee.

This method is really handy if you’re always on the go and need a quick cold coffee brew. Give it a try and I think you’ll really love it!!

Coffee Tools: BODUM Pavina Iced Coffee ボダム パヴィナ アイスコーヒー

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