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 SANYOSANGYO
CAFEC
Produced by
Sanyosangyo Co., Ltd.
〒874-0921 7-2, Fujimicho, Beppu-shi, Oita
TEL. 0977-25-3464
FAX. 0977-25-2210

[service of the Sanyosangyo Co., Ltd.]
The coffee-related appliance production sales division
Coffee filter / coffee connection appliance, OCS (office coffee service) material, bambaitenhosekirenshohin / packing material, gift material
Coffee-related filling production section
Drip coffee drip coffee bag / nitrogen filling, creaming powder stick sugar / self roast processing others
The gift product production sales division
Coffee gift / variety gift / food gift
Product plan / development section
Original PB product development / coffee connection apparatus development / original poster tapestry, flag, large size print / poster / drawing card production
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Brewing conditions

The most important things for pour over is...
To care about water volume per one shot and the pouring position toward where water shall be poured.

One important factor for fixing taste is roasting degree.

 The chlorogenic acid, it is one component of acid taste, begins to reduce when temperature reach to 180 degrees Celsius by heat decomposition, so acid taste is decreased more when the beans are roasted deeper.
 
 The main taste that to affect the coffee flavor is “Sweetness”. In case you feel too much and nasty acidity, it must be “Over extraction”.
 
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 High Roast (Medium Roast): Coarsely ground, water temperature
                                                                                   = 90 degrees Celsius
 
Full City Roast (Deep Roast): Coarsely ground, water temperature
                                                                              = 85~90 degrees Celsius
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The main ingredient of bitterness is caffeine.

 Caffeine is easy to melt in water and affect the taste of coffee liquid; it starts to melt in water more than 90 degrees Celsius. So, in case that coffee is brewed with water under 90 degrees Celsius, its bitterness is softened because the volume of caffeine can be reduced. That is, if you feel little bitterness then you feel much more sweetness.
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How to brew tasty coffee
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About 10 to 12g coffee ground is for one cup. Put the ground as you need in the dripper.

Pour hot water slowly from the center to outside in a spiral pattern to wet the coffee ground.

Then stop to pour water and wait 20 to 30 seconds for blooming.

Pour water again slowly from the center in spiral pattern for 3 to 4 times.

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CAFEC drip pot is easy to pour over.
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Check our drip pot
 
 
TSUBAME PRO
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 The spout is very narrow, its diameter is 6.0mm. and more, its opening is designed for easy water break. Thanks to the above, it is easy to adjust water volume then you can drip water drop by drop easily.
 Its material is high-quality stainless; light and durable. A thermometer can be put in from the steam hole on the lid. This kettle ca be heated both on an open flame and on an IH heater.

TSUBAME PRO

TSUBAME PRO
(800727) with bale 12
12,000 yen (tax-excluded)
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