Ambassador's Brewing recipe

Brewing recipe
by Daiki Hatakeyama

Profile

Who is Daiki Hatakeyama? Daiki Hatakeyama is the owner of "Bespoke Coffee Roasters".
He achieved the first ever double crown at the Japan Hand Drip Championship (JHDC) and Japan Brewers Cup (JBrC) in 2019, and became the runner-up at the World Brewers Cup (WBrC) 2021 with CAFEC FLOWER DRIPPER and Abaca paper filter.
Daiki introduces many unique brewing recipes with CAFEC FLOWER DRIPPER on his own YouTube channel, but this time, we will introduce his "basic recipe" here.

: Abaca Paper Filter
(white)（Cup1）

: Tritan FLOWER DRIPPER
(Cup1)

: Tritan Beaker Server 400ml
(for 1-2 cups)

STEP.01
Grind the coffee beans
- Coffee beans : 15g
- Grind Size : Coarse
Slightly larger than granulated sugar
STEP.02
Place the paper filter in the dripper
1. １. First fold the paper filter over the crimped edge, then open the filter
  and set it in the dripper.
  - Fold over the
    crimped edge
  - Push the bottom
    part softly
  - Open
2. 2. Press the paper filter against the wall of the dripper to make the dripper and paper fit more closely.
  
  Set in the dripper
STEP.03

Rinse the paper filter

Pour water through the paper to remove any smell and warm the equipment.
*You can skip this step.
STEP.04
Put coffee grounds into the dripper

Shake or tap the dripper to level the coffee grounds inside.
(to allow the water to flow through all of the coffee more evenly during blooming)

Water temperature and volumeWater temperature: 85℃ /
Water volume: 240cc
1st pour	0:00	30cc
2nd pour	0:30	120cc
3rd pour	1:00	160cc
4th pour	1:20	200cc
5th pour	1:40	240cc
finish	2:20	remove

First pour
Pour in about twice the amount of water as the amount of powder, and let the coffee bloom.

Pour in a circular motion so that the water spreads evenly.
Let the coffee bloom for 30 seconds.
- for
  30
  seconds
Second pour
Pour in about 50% of the
total water: 110-120cc

Pour water in a circular motion from center, outside, then center again.
By pouring in this way, you can pour hot water thoroughly into the center where the layer of grounds in the chickest inside the dripper, allowing for uniform extraction.
- center
- outside
- center
Third pour

Pour about 65% of the
total amount of water: 160cc

Pour water quickly around the edge of the dripper, as if you are washing off the grounds attached to top.
(for levelling out the coffee bed)
Fourth & Fifth pour

Pour the remaining water in two portions

The pouring method remains the same, repeating "center ⇒ outside ⇒ center".
Fifth pour
Pour until the end

Brew until you can see the surface of the powder.
*If you control the time, you don’t need to worry too much about the final cutoff.
- Pay attention to the surface.
- Finished!
Finish!!
After brewing

Because there is a difference in concentration between the top and bottom of the coffee in the server, be sure to stir thoroughly by a little shake to the server or using a spoon.