コーヒーを美味しく淹れる５つの秘訣 / 5 Tips for home-brew beginners
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- Опубликовано: 11 авг 2022
- 先日公開した「Kurasuの浅煎りコーヒー抽出レシピ」、いかがでしたか？
• Kurasuの浅煎りコーヒー抽出レシピ / ...
今回はそのレシピの詳細について、焙煎アシスタントReikaがヘッドロースターKosukeに質問！おうちでさらに美味しいコーヒーが淹れられるようになること間違いなし。必見です！
0:10 家庭用ミルで挽く場合、どうして14gのコーヒーを使うの？
2:21 どうして毎回１０秒でお湯を注ぐの？
5:00 最初の攪拌はどうしたらいい？なぜ重要？
7:29 最後の攪拌はどうしたらいい？
9:43 時間内にコーヒーが落ち切らなかったら？
Have you already checked out our basic brew guide?
“How to brew light roast coffee: The basic coffee brew guide by Kurasu 2022” • Kurasuの浅煎りコーヒー抽出レシピ / ...
Assistant roaster Reika digs deep into the recipe by asking head roaster Kosuke questions that will deepen your understanding on each procedure. Check it out to enhance your home-brew experience!
0:10 Why use 14g of coffee?
2:21 Why is each pour 10 seconds?
5:00 How do you agitate the coffee bed?
7:29 What about the last agitation?
9:43 What if coffee doesn't drip down in the fixed time frame?
BGM credit: Disque Magique by Dusty Decks
Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
2016年には初のカフェ店舗として京都スタンド、2017年にシンガポール店、2019年にバンコク店、2020年に京都・夷川店をオープンし、2021年に京都・伏見稲荷から西陣にロースタリーを移動しました。
日本全国、また世界中のコーヒーロースターと密な連携を取ることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
美味しくコーヒーを淹れる秘訣大公開！/ Tips you need to know to brew delicious coffee at home!
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognized as the premier shop selling Japanese coffee brewing equipment and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve specialty coffee in our shops in Kyoto, Singapore, and Bangkok. In 2021 we moved our roastery cafe from Fushimi Inari to Nishijin. We’re currently roasting with a Giesen W6A and Loring S35 Kestrel ™.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
Home page:
Domestic: www.jp.kurasu.kyoto
International: www.kurasu.kyoto
Instagram:
(JP) / kurasujp
(EN) / kurasu.kyoto
Facebook:
(JP) / kurasujp
(EN) / kurasu.kyoto
Pinterest:
/ kurasu
Twitter:
(JP) / kurasujp
(EN) / kurasu_kyoto
コーヒー定期購買：www.jp.kurasu.kyoto/subscription
Coffee Subscription: www.kurasu.kyoto/subscription 
Развлечения
Thank you for the tips
Great tips guys. ありがとうございます ☕
Brilliant. Thanks.
more tutorials!!😍
Thank you! Do you have any tips for Hario Mugen?
Thank you for the tutorial! But could you please clarify, where is the border between "home" and "commercial" grinders? Por example, Comandante is "commercial" enough or it is still considered like a home using device? Thanks!
Thank you for bringing this important topic up! The point we had to make more clearly is that it's important to actually check the grind consistency. If you see inconsistency in grind size, please make the size coarser and increase the amount of coffee beans accordingly. For your reference, we used EK as commercial and Hario Hand Coffee Grinder Ceramic Slim as home grinder. In this case, we made the size quite coarse and therefore added 1g, but perhaps if you're using another home grinder you might only have to make slight adjustment in grind size and grams. We consider Comandante to perform as well as most commercial grinders, but if you find inconsistency then please make adjustments until you find the right balance!
Hi ,thanks for the video.
Recently I watched your nice video about hario V60 ( that you made it 2 years ago) .
I don't want to drink so much coffee, so I make coffee with 10 grams.
If I want to use your recipe with 10 grams, do I need to change anything? ( like temperatures or graind size or ... )
🙏
Hello, we suggest keeping the same ratio of coffee to water. Please check out our blog series for more info!
kurasu.kyoto/blogs/kurasu-journal/coffee-journey-with-reika-extraction-theory-2
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深煎りコーヒーも同じレシピで宜しいのでしょうか？？
こんにちは！深煎りの場合は、ボディ感を引き出すことを重視して、コーヒーの量を増やして挽き目を少し細かくするのがおすすめです！