Hello, this is Colorful Beans.
This time, I will explain the relatively lesser-known “Matsumiya-style drip.”
What is Matsuya-styl drip?
It is a technique for coffee extraction, specifically one of the methods used in pour-over brewing.
By emphasizing the steeping time and extracting only the delicious components of coffee, this method allows you to brew a rich, clean coffee without any off-flavors or negative elements.
This is a drip technique developed by Matsuya Coffee, a coffee shop located in Aichi Prefecture, Japan.
How can I learn about the Matsumiya-style drip?
First of all, let’s introduce Matsuya Coffee main store.
Matsuya Coffee main store is a long-established coffee shop that was founded in 1909, and this year marks its 111th anniversary.
They handle a wide variety of coffees ranging from commodity to specialty, thanks to their in-house roasting. They offer specialty blends and have a strong commitment to quality.
At the Matsuya Coffee main store, which is the birthplace of the Matsumiya-style drip, they also hold demonstration events conducted by the chairman.
Next, let’s introduce flavored coffee.
Owned by Mr. Nakagawa, a self-roasting coffee bean shop that offers a wide selection of affordable beans.
The shop owner, who was deeply impressed by the Matsumiya-style drip, continues to research diligently.
They share their progress through YouTube, with a weekly series called “Weekly Flavor,” which is streamed every Wednesday at 9:00 PM.
FlavorBroadcaster YouTube Channel
Lastly, let’s introduce “Direct Fire Roast TAMAKI.”
Located within the flavored coffee section, this shop is known for its owner, Mr. Nagaya’s unwavering dedication to the art of roasting. His passion for roasting is so impressive that even professional coffee experts are amazed.
Mr. Nakagawa serves as the roaster, diligently translating the owner’s vision onto the roasting machine and beans, bringing them to life.
Everyone introduced so far is endorsing the Matsumiya-style drip.
While there are other professional coffee shops that have not been mentioned here, it is still a minority in the overall national context.
As the author, I am also an advocate of the Matsumiya-style drip.
Bonus Section:
Torimetiru “KISANJIN”（鳥目散 帰山人） – The Strongest? Most Feared? Amateur that even coffee shop owners fear.
Though I consider them almost an expert, well, they are referred to as an amateur.
They also sell their coffee creations under the name “KISANJIN Coffee Games” on a flavored coffee online store.
Occasionally, they make appearances on “Weekly Flavor.”
They may have retired, but the anecdotes of their encounters with the legendary master, Katsugi Daibo, are truly captivating.
Among the individuals introduced, I have not had the opportunity to meet Kisanyama-san, but I definitely wish to meet them if given the chance.
Matsuya-styl drip Commentary
List of tools used:
- Dedicated metal frame
- Coffee server or beaker
- Cone-shaped paper filter
- Drip pod
- Bamboo spatula or spoon
- Coffee beans
Please note that the translation may slightly vary depending on the context and specific terminology used in the coffee industry.
Extraction method:
First, fold the cone-shaped paper filter and place it into the metal frame.
Grind the coffee beans coarsely and place them into the paper filter.
Evenly spread the grounds and create a hole in the center using a spoon.
Creating the hole ensures that hot water reaches all the way down to the bottom layer of the coffee grounds.
While medium grind is commonly used, the Matsumiya-style employs a coarse grind.
This helps reduce the extraction of undesirable flavors and negative elements.
Pour hot water into the coffee filter, starting with the center and gradually moving outward in a circular motion until the coffee starts to drip into the server.
During this process, imagine piercing the drip pod with water from a height of approximately 30cm.
Once the coffee starts to drip, continue pouring water in a circular motion, creating a boundary between the dry and wet areas.
Be careful not to pour water directly onto the already wet coffee grounds.
Pour water until it reaches the outer edge, ensuring that all the coffee grounds are saturated. Then, cover the server and let it steep for 3 minutes.
While the general recommendation is around 30 seconds, the Matsumiya-style extends the steeping time significantly to 3 to 5 minutes.
By allowing such a long steeping time, the optimal conditions are created for the coffee grounds to extract the desired components fully.
After 3 minutes have passed, remove the cover and begin the extraction.
At this point, pour water from the outer edge of the coffee bed.
Raise the water level and as the coffee starts to drip, pour in a circular motion towards the center.
Pour water into the center part slowly and gently, while pouring slightly faster towards the outer edge.
For the outermost part, you can pour quickly, even with a somewhat rough motion.
Key Point:
Maintain the water level just enough to keep the coffee grounds immersed, which is referred to as “hita-hita.”
If the water level is raised above the coffee grounds, they may float and create a stirred-like state.
In such a case, fine particles are released, making it easier for undesirable flavors and negative elements to be extracted.
Reverse Point:
If fine particles are released, on the contrary, it can improve the compatibility with milk, making it suitable for beverages like café au lait.
While the Matsumiya-style drip offers a rich and clean flavor, it may not blend well with milk.
Continue the drip by pouring water in a circular motion from the outer edge to the center and then back to the outer edge. Stop the extraction when you reach half of the desired amount (target yield).
Finally, dilute with hot water until you reach the desired amount, and the brewing process is complete.
Stir well using a bamboo spatula and pour into a cup. It is recommended to stir thoroughly as the concentration of the extracted coffee and hot water differs, making them less likely to mix easily. Enjoy your cup of coffee!
If the coffee concentration is too strong or too weak, please adjust the amount of dilution to your liking.
Coffee powder and extraction guideline
We do not recommend using 10g of coffee for a single cup.
The small amount of coffee grounds makes it difficult to achieve optimal extraction.
For a 2-cup brew using 25g of coffee, extract with 150cc of water and dilute to 300cc.
For a 5-cup brew using 50g of coffee, extract with 300cc of water and dilute to 600cc.
For quantities exceeding 50g, adjust the ratios accordingly.
Approximate water temperature
In the Matsumiya-style, it is recommended to use water at approximately 80°C when it comes into contact with the coffee grounds.
Personally, I believe that:
For light roast: 95°C
For dark roast: 90°C
However, for the average person, especially beginners, preheating the equipment or using a thermometer can be cumbersome and bothersome.
Therefore, if you pour boiling water into a cold drip pod, the temperature will immediately drop by around -5°C. With a 3-minute steeping time, it will naturally reach around 80°C, so there is no need to overthink it.
The most difficult thing is feeling negative and bothered by the process, so it’s also good to adapt your own easier method.
The Essence of Matsuya-Style Drip:
- 3-minute steeping
- Avoiding excessive water level
- Maintaining the “Hita Hita” level
- Avoiding stirring the grounds
summary
Matsuya-Style Drip is a technique of hand-dripping coffee.
It involves using a gold frame and a conical paper filter.
The coffee beans are coarsely ground and a hole is made in the center.
Hot water is poured from the center, and steeping takes 3 minutes.
Attention is paid to the water level, maintaining it at the “Hita Hita” level.
Extraction is stopped when half of the desired amount is brewed, and then it is diluted with water.
Please adjust according to personal preference.
This method allows for the extraction of only the flavorful components of coffee, resulting in a delicious cup that retains its taste even after some time (less prone to flavor degradation).
It is a unique extraction method by Matsuya Coffee.
Postscript
As the author, I personally use and love the Matsuya-Style Drip method.
I have conducted various taste comparisons and experiments using different brewing devices, and I believe this method to be the most reliable extraction technique.
As someone who also roasts coffee beans myself, I rely on the taste and aroma of coffee brewed using the Matsuya-Style or French Press methods for post-roasting cupping. I find that these methods allow me to accurately assess the flavor and aroma of the beans.
These are my personal opinions, of course. Thank you very much for reading up to this point. Let’s meet again in the next article!
If you’re interested, please give it a try.
コメント