具申！
バンド名「ユーコン」
雄渾とも書くのは如何？

珈琲のペーパードリップ時
粉が盛り上がり
ドームが完成した更に先
トップがフラット
若しくは窪んで以降は
中心に注湯すると
最短ルートで
フィルター下まで抜けてしまう

其処で具申！
ペーパーの縁と
中心の間に産まれる
畝のような
山脈に向けて注湯すべし
です( ◠‿◠ )
其処が一番ゆっくりと
お湯が落ちる様な
気がシて居ます

結論的に
お湯は粉に触る時間を
デキるだけ長く取れば
抽出の機会は増える筈です

長く抽出すると不味くなる
との批評には
そもそも
不味くナってるのでは無く
キャラクターが総て出ている
そのキャラクターは
当然ながら
日々刻々と変化して
僕らが毎日
違う日々を生きている証左

頭と尻尾を抽出シないのは
プロの常套手段
珈琲の最大公約数的な消費
に他ナらず
豆のキャラクターは
抽出以外に見いだせない

故に常識的な範囲で
沢山抽出して味を
珈琲に込めたいと考えています
と返答シておきます

Proposal!
Name the band "Yukon".
How about writing "Yuhun" as well?

When you paper drip coffee
The powder rises
Further on the dome is completed
The top is flat
or depressed and after
When pouring into the center
the shortest route is through to the bottom of the filter.

So, I have a suggestion!
You should pour into the ridged mountain range
The water should be poured into the ridged mountain that is formed between the center and the edge of the paper.
I feel like that's where the hot water falls the slowest.
That's where I feel the hot water falls most slowly.

In conclusion, the hot water should
The longer you touch the powder
as long as possible.
the chance of extraction should increase.

The longer the extraction time, the worse the taste
It is not that it tastes bad
It's not that it tastes bad to begin with.
It's all about the character.
and
That character naturally
changes from day to day, from moment to moment
We are also living a different day by day.

Not extracting the head and tail is
It's a common practice of professionals
It is nothing more than the greatest common denominator of coffee consumption
The character of the bean can only be found in the extraction

Therefore, I extract a lot within the range of common sense
I want to put the flavor into the coffee
I will reply