Matsuya method
Matsuya method is also originated from Japan, the original inventor is to extract only the delicious ingredients in coffee and the formation of brewing method. Dig a big pit in the coffee powder with a spoon, about 30cm away from the powder surface, fill it with water from the middle until the coffee liquid begins to drip, then draw a circle like a circle to pour water to wet the coffee powder, cover it and steam. After 3 minutes, start to inject water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop filling, then add hot water to dilute it.
Advantages: Even after a period of time, the flavor of coffee will not change much.
Disadvantages: Some friends also said that because the extraction time is too long, the flavor will volatilize a lot. So there is not much change in coffee flavor. Do you think this is its disadvantage or advantage?
