How to make black coffee at home? Is hand brewing black coffee? Brewing tutorial sharing. Are hand brewing beans all Arabica? Recommended caramel woody coffee beans

Introduction to the process of Front Street ​Pour over​(V60) coffee

There are three ways to make black coffee, so there are three different types of coffee makers: traditional filter type, siphon type, and electric type. The traditional filter method is the most primitive method with the simplest tools, which is what we now call hand brewing. The coffee pot consists of a funnel, a filter paper and a container below. However, it requires high manual skills. If you master it properly, you can brew black coffee with a rich taste. The filter coffee pot is suitable for coffee drinkers who have a stable feel and a keen taste.

The siphon type uses the siphon principle. Under the burning of alcohol, when the water temperature in the lower container reaches 92°C, the water flow is sucked into the upper container with coffee powder. After soaking and stirring, the prepared coffee returns to the original route. Due to the additional stirring process, the black coffee produced by this method has a stronger taste, but since it does not require manual skills, the method is relatively simple. The market price of this kind of coffee pot is usually one or two hundred yuan.

The price of an electric coffee pot is about the same as that of a siphon coffee pot, ranging from one hundred yuan to three to five hundred yuan. It uses electricity to boil water and then soak it. This is the easiest way to make black coffee, but because it is made with boiling water, the taste is slightly inferior. In comparison, electric coffee pots are more suitable for young people who are petty bourgeoisie and are afraid of trouble.

Although the traditional filter type is the simplest, it is the coffee pot that can best brew the original flavor of beans. If you want to drink ​Pour over​(V60) coffee with rich taste, you must first choose high-quality Arabica coffee beans.

1. Recommended nutty Arabica - Front Street Queen's Manor: butter, peanuts, sugar cane, toast, cocoa

2. Recommended floral and fruity Arabica - Front Street Fruit Cooperative: jasmine, green tea, honey, lemon, nuts

3. Recommended tropical fruit Arabica - Front Street Strawberry Candy: rose, fruit gum, grapes, dried blueberries

4. Caramel woody Arabica recommendation - Front Street PWN Golden Mandheling: sandalwood, herbs, spices, toast, caramel

During the production process, the water temperature, flow size and trajectory must be accurately controlled. Uniform water flow and circular trajectory can make the coffee taste natural. Therefore, the choice of kettle and the control when pouring water with both hands are very important. When the water flow contacts the coffee, it should be kept as circular as possible, starting from the outside to the inside, from the inside to the outside, and making the coffee taste better. The coffee is in full contact with the water flow; at the same time, the water temperature of 86~93℃ can make the aroma, alcohol, sweetness, sourness and bitterness of the coffee uniform and strong. If the water temperature is too high, the coffee will be scalded and the taste will become sour and astringent; if the water temperature is too low, it will be difficult to brew the aroma of the coffee.

Step 1: Prepare hot water, weigh 18g of coffee beans (for example, the water ratio is 1:15), fold the filter paper and put it into the filter cup. Rinse the filter paper and filter cup with hot water: the filter paper will have a smell. To avoid affecting the flavor of the coffee, make the filter paper and filter cup fit better (one of the key tips).

Step 2: Warm the filter cup and the lower pot at the same time. The reason is to prevent the coffee from getting cold during the filtering process. The temperature will affect the flavor of the coffee.

Step 3: Grind (the thickness is close to coarse sugar), pour the coffee powder and tap the filter cup to make the coffee powder even and smooth, which facilitates even extraction.

Step 4: Slowly pour 30g of 86-93 degree hot water (depending on the degree of roasting and grinding thickness of the coffee) from the middle of the coffee powder, without pouring it onto the filter paper (one of the key skills, only through training can you perfectly control the size and flow rate of the water flow). After the coffee powder is basically soaked and coffee liquid starts dripping into the pot, stop pouring water and steam for 30 seconds (one of the key techniques). The function of steaming is to release the gas (mainly carbon dioxide) in the coffee. After the gas is removed, the coffee particles are evenly saturated with water to facilitate even extraction. You will see the coffee powder expand in appearance.

Step 5: After steaming, inject hot water for the first time in a circular motion from the middle (can be injected once or multiple times). The water flow should not be too large/too fast and should be continuous. This also requires professional training to achieve perfect control of the water flow. At this time, the coffee powder will be fully filtered, the oil and some soluble substances will be continuously released, and the aromatic substances will be continuously released, making the aroma overflowing and intoxicating;

Step 6: Stop pouring 270ml of water, warm the cup and taste.

Knowledge point: If you want to make a delicious cup of ​Pour over​(V60) coffee, the key lies in grinding, water temperature, the ratio of coffee to water, etc... Compared with machine-made coffee, there are more details.