Hand drip is perhaps the easiest and most profound way to brew coffee. Equipment, amount and grind of beans, water temperature and amount, number of pours, brewing time... There are so many variables that it seems like there are an infinite number of combinations. However, there are many different methodologies and techniques, and it's truly a world where there is no right answer.

However, one of the joys of hand-brewing coffee is trying out different recipes and tweaking them to suit your taste.
(I often try too many things and then lose track of which one is best...)

I think everyone will agree with me on this, but personally, I'd like to try out different drip recipes if the coffee is not too expensive and can be enjoyed daily.

However, if you buy an expensive brand to enjoy on a special occasion, you will never feel that way. You want to extract it using the only correct drip recipe that will allow you to capture the full flavor.

In such cases, it would be best to get recipes from a professional, so with that in mind, we asked Takayuki Ishitani, a professional among professionals, who is the Japanese Barista Champion and has placed 4th in the world championships, to teach us some basic recipes.
(Ishitani-san serves as an advisor for our service, CROWD ROASTER .)

 

The recipe I was taught was a basic one that can be used with any dripper.
This is a recipe that is worth keeping in stock when you hand-brew specialty coffee.

Grind size: medium-fine
・Bean amount: 14g
・Amount of water: 210g
・Temperature: 90 degrees
・Procedure: Pour the hot water into 4 pours. The first pour is 30g, the second pour is 100g, and the third and fourth pours are 40g.

 

 

Our editorial team immediately tried extracting coffee using this recipe.

It definitely tastes better than the coffee I normally make at home!
However, compared to the coffee brewed by Ishitani, the taste was too small.
Although a good recipe is something that can be easily changed, technique is extremely important. I realized that it is only when both are combined that delicious coffee can be made. I hope to one day be able to extract coffee as delicately and elegantly as Mr. Ishitani.

Profile
TAKA ISHITANI
He began his career as a barista at a cafe in Tokyo in 2005 and went independent in 2012. He has participated in the JBC (Japan Barista Championship) since 2007, winning twice in 2017 and 2019. He is currently working on a wide range of projects, including training baristas and directing shops, while aiming to compete in the world championships. Due to the COVID-19 pandemic, he was unable to participate in the World Barista Championship for three years, and placed fourth in the world. He has been involved with CROWD ROASTER since its launch as an advisor.

 

What is CROWD ROASTER ?

High-quality coffee beans from around the world and roasters with first-class skills.
If we could freely choose the combination, wouldn't we be able to create a cup of coffee that has never been seen before?
CROWD ROSTER is an app that offers new ways to enjoy coffee, helping coffee lovers realize their dreams.

You can request your favorite roaster to roast the beans you choose on the app. If you don't have enough beans to roast, you can ask other users to join. If enough users join, you can taste special coffee beans that are only available here.

 

TAKA ISHITANI+CR