What is the simpler and more delicious drip, the Takagi Mellow Method?

Hello colorfulbeans

For those of you who want to enjoy a tastier cup of coffee and prefer a simple method,
I present to you an easy and delicious coffee extraction technique.

Takagi mellow formula (mellow drip)
tools to use
Takagi mellow formula extraction method
summary
Postscript

Takagi mellow formula (mellow drip)

First, we have “Honke Takagi-san’s Smooth Drip Beginner Level” video.

This video provides step-by-step instructions for those who occasionally use drip-style coffee extraction.

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The concept is
Brew delicious coffee with tools at home.

tools to use

Dripper (regardless of the brand)
Filter paper (regardless of the brand)
Kettle or any vessel for pouring hot water
Server (if unavailable, a cup will do)
Spoon or chopsticks

If I were to say, the dripper and filter paper are essential. Those without these items will need to make some preparations.

Although I mentioned “regardless of the brand,” it’s important to note that cone-shaped filter papers are not suitable for trapezoidal drippers, so please match the shapes accordingly.

By folding the trapezoidal filter paper in a certain way, it can become cone-shaped.

As long as you match the shape, any brand of dripper can produce a higher quality of coffee extraction.

For this practical demonstration, I have prepared:

Origami dripper
Dripper stand
Server
Beaker

I will be using Kalita Wave filters.

I placed a Hario V60 filter paper because the Takagi Smooth Drip method is not shape-dependent. Additionally, the Origami dripper is compatible with both types of filters.

Takagi mellow formula extraction method

Use Brazil Santos No.2 coffee beans.

Grind the beans to a medium-fine to medium grind size.

Set the filter paper in the dripper.

Add the coffee grounds to the filter paper.

Give it a gentle shake to level the coffee bed.

Pour about 40g of hot water into the beaker.

Moisten the entire coffee bed with an equal amount or slightly more hot water than the coffee grounds, and let it bloom.

At this stage, it’s okay to pour the water generously; precise control of water is not necessary.

Then, stir with a spoon or chopsticks.

Create coffee “dango” (some may refer to it as “mud dumplings”).

Please be careful not to tear the filter paper.

Once the coffee “dango” is formed, let it steep for approximately 2 minutes.

Creating the coffee “dango” allows the water to evenly saturate each coffee particle, ensuring an even extraction. The 2-minute steeping helps create an optimal state for coffee extraction.

Now that 2 minutes have passed, it’s time to proceed with the extraction.

Prepare the desired amount of hot water for extraction.

For this demonstration, we have a smaller beaker, so prepare about 250cc of hot water, and later pour an additional 50cc. This totals 300cc.

Simply pour the hot water over the coffee grounds all at once!

No need for delicate control of water or worrying about timing, such as how many seconds and how many cc to pour, or when to finish the extraction.

It’s a revolutionary simplicity!

The only thing to watch out for is to prevent overflowing from the filter paper or dripper.

Now, all you have to do is wait until the coffee finishes dripping completely.

Depending on your preference, you can remove the dripper before the coffee finishes dripping by using a larger amount of hot water.

With this method, you can extract the coffee components with minimal bitterness, resulting in a smooth and delicious cup of coffee.

If you have 50g (equivalent to 5 cups) or more of coffee, follow the procedure mentioned earlier using half the amount of water for the desired extraction. This is to dilute the coffee by twice the amount.

For 50g (5 cups) or less, brew it with the amount of water specified in the desired extraction using the method described earlier.

If you have a small number of cups, you can use the same technique, but there won’t be much difference. Therefore, I believe the method I introduced earlier is easier to follow.

Afterward, simply dilute the brewed coffee with hot water by twice the amount.

This follows the same concept as the “Matsuya-style” drip coffee approach.

summary

Prepare the dripper and filter paper.
Match the shape of the dripper and filter paper.
Bloom the coffee with an equal amount or slightly more hot water than the coffee grounds.
Stir and create coffee “dango” (mud dumplings).
Let it steep for 2 minutes.
Pour hot water for extraction:
・For 5 cups or more, use half the amount of the desired extraction.
・For 5 cups or less, use the specified amount of water for the desired extraction.
Once the desired extraction amount has been reached, the coffee is ready.
・For 5 cups or more, dilute with hot water by twice the amount from the initial extraction.