How to pour water into Pour over(V60) coffee｜How should coffee novices teach themselves how to pour water into Pour over(V60) coffee? What details should you pay attention to when pouring water into Pour over(V60) coffee?_Brewing Guides_FrontStreet Coffee

Front Street stores often welcome friends who learn to brew coffee at home to discuss brewing-related issues with Front Street. Many friends say that although the parameters they use are exactly the same as those recommended by Front Street in the store, the taste of the coffee brewed is always good and bad, and they don’t know where the problem is.

It can be said that this situation occurs without exception. The main reason is that the water flow when brewing coffee is not stable enough, so the coffee tastes good sometimes and not so good sometimes.

That's right! Just like the various parameters we should pay attention to when brewing delicious coffee, the water injection during brewing is also very particular. The location, path, height, and size of the water flow will have a direct impact on the extraction of coffee. According to SCA experimental data, when the stability of the water flow is higher, the uniformity during extraction will be higher. So if we wantsteadilyTo brew a cup of delicious coffee, in addition to controlling various extraction parameters, you also need to control the water flow during brewing!

So today Front Street will share with you how the water flow affects the extraction of coffee, and how we should match the water flow during brewing to stably brew a cup of delicious coffee.

Point 1: Water injection location

When novices first come into contact with Pour over(V60) coffee, we can first focus onThe location of water injection is the point where the water flow falls.

The drop point of the water flow determines the amount of coffee grounds that the hot water can come into contact with. Take cone-shaped filter cups such as the V60 as an example. The powder layer structure of the cone-shaped filter cup is an inverted cone, so the thickness of the powder bed becomes thicker toward the center and thinner toward the periphery. Naturally, the hot water injected at different locations will come into contact with different amounts of coffee powder, and the amount of dissolved substances will also change accordingly.

If we want to obtain a relatively uniform and efficient extraction of coffee, then we first need to ensure that the hot water can contact the most coffee powder or the entire coffee powder before dripping out of the filter cup, instead of slipping away from the channel supported by the filter cup ribs to form bypass water. To do this, we only need to control the scope of water injection.

Taking the V60 as an example, when the impact of our water flow is not very large, we only need to control the water injection range to two-thirds of the powder bed. Within this range, there is almost no chance that the hot water will break through the powder bed and form bypass water due to the high impact force, so the coffee will be more fully extracted.(Front Street here is just an example. In actual brewing, various factors still need to be combined to determine the location of water injection)

Point 2: Water injection path

After we understand the range of water injection, the next thing to do is to make the coffee powder move in the filter cup! The reason is simple, because we want to improve extraction efficiency!

Front Street often shares the principles of coffee extraction recently, so everyone must be quite familiar with it. To put it simply, when hot water comes into contact with coffee powder, the soluble substances in the coffee powder will be transferred to water with a relatively low concentration due to the concentration gradient difference. As there are more and more flavor substances in the water, the concentration becomes higher and higher.

When the internal and external concentrations become more and more balanced, the extraction efficiency will become lower and lower, that is, the dissolution rate of flavor substances will decrease. Unlike immersion coffee, drip filter hand brewing does not have sufficient contact time between water and coffee powder. If we just inject water at fixed points like this, we will end up with a cup of coffee that is not rich enough and has a very thin taste. Because the extraction is not sufficient, there are not enough flavor substances to support the taste and texture of the coffee.

If you don’t want to drink under-extracted coffee, then we need to control the kettle to make a circle so that the water flow can stir up the coffee powder to form a disturbed/turbulent flow. In this way, the extraction efficiency can be improved, and the taste and texture of the coffee can naturally be fuller.

Just like the example of isatis granules often cited in the front street, if we just pour the isatis granules into hot water and ignore it, then its melting speed will be very slow. But if you use chopsticks to stir it, it will melt completely in just a few seconds. So if we want to speed up the dissolution of flavor substances, we can let the water flow stir the coffee powder like chopsticks, allowing the coffee powder and water to move relative to each other, which can greatly increase the dissolution speed of flavor substances.

But it should be noted that Front Street is not saying that fixed-point water injection is bad. The difference between fixed-point and circular water injection lies in the extraction efficiency. They have their own suitable usage scenarios.We need to use different water injection methods according to different situations.So there is no good or bad.

Point 3: Water injection height

In addition to the circle, there are two other factors that will affect the extraction efficiency. The first one is the height of water injection, that is, the distance between the water injection position and the liquid surface. The height of water injection determines the impact force of water flow. When the height of water injection is higher, the impact force of water flow will usually be stronger. The stronger the impact, the stronger the turbulence will be, so naturally, the extraction efficiency will be higher; conversely, if the water injection height is lower, the impact of the water flow will be smaller, the smaller the turbulence will be, and the extraction efficiency will be lower.

Similar to the selection of circles and fixed points, the height at which water should be filled during the brewing process depends on our needs. If you want to improve extraction efficiency, you can increase the water injection height appropriately, and vice versa. But what everyone needs to know is that in addition to extraction efficiency, the height of water injection will also have three different effects!

Movement of coffee grounds:As mentioned before, when the water injection position is higher, the turbulence will usually be greater. The turbulence will change the position of the coffee powder. If the stirring amplitude is too large, it is easy for some fine powder that quickly absorbs water to sink to the bottom of the filter cup and block the filter paper, slowing down the water flow, prolonging the extraction time, and the coffee will have the risk of over-extraction.

Changes in water temperature:The second is the effect of temperature! in"How much water is used to make the best coffee?"In this tweet, Front Street shared that the extraction water temperature we usually mention is not the actual extraction water temperature. The actual extraction water temperature will be reduced due to heat absorption by various factors during the extraction process.

For example, the water temperature in the pot is 92°C, but the actual water temperature for extraction is only 80°C+. Various factors include the height of water injection. The higher the height, the more air the hot water comes into contact with, and the more heat is naturally absorbed, and vice versa. famousMatsuya style brewingIt is to lower the water temperature during brewing by increasing the water injection height, so that the coffee can be properly extracted.

The shape of water flow:I believe careful friends have discovered that there is no definite statement in front of Qian Street that the higher the water injection height, the stronger the impact of the water flow will be. This is because when the water injection height reaches a certain level, the water flow will be unable to maintain the posture of the water column and break into water droplets.

Water droplets cannot stir up the coffee powder, so compared to the water column form, its extraction efficiency will be much lower. If we don’t want the above three negative effects to occur when brewing, then we need to control the height of water injection. As usual, Front Street recommends that you control the height to about a fist distance from the liquid surface.

Point 4: Size of water flow

Then the last thing is the influence of water flow. The size of the water flow refers to the speed/rate of water injection, that is, how much hot water you can pour out in one second. The more hot water you pour out, the larger the water column/flow will be, and vice versa.

The rate/size of the water flow has three different effects! In addition to the impact force of the water flow mentioned in the front street, there is also the extraction time and the distribution of coffee powder!

The effect of water flow size on time:The size of the water flow will affect the extraction time. When the larger the water flow we use when brewing, the water flow will be relatively faster, and vice versa.

How the size of the water flow affects the powder bed:When the water injection volume is greater than the water discharge volume, the liquid level will be raised, so when we want to raise the powder bed, we only need to increase the injected water flow to raise the water level and raise the powder bed at the same time. The specific operation and the role of raising the powder bed need to be moved"Portal"This article understands it, so I won’t go into details about Front Street here.

How to pour water into Pour over(V60) coffee?

To sum up, we can knowThe location, path, height, and size of the water flow will have a direct impact on the extraction of coffee. If you want to brew delicious coffee stably, try not to let the water injection change too much during the brewing process. For example, the water flow fluctuates from high to low, and the height fluctuates from high to low, which will reduce the uniformity of coffee extraction and make the coffee less delicious.

If you don’t know how to fill water, you can refer to the method used in daily brewing on Front Street."Three-stage brewing is so easy"This article has detailed sharing, friends who are interested can find out by themselves~

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You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.

The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.

FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.

FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473

How to pour water into ​Pour over​(V60) coffee｜How should coffee novices teach themselves how to pour water into ​Pour over​(V60) coffee? What details should you pay attention to when pouring water into ​Pour over​(V60) coffee?

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How to pour water into Pour over(V60) coffee｜How should coffee novices teach themselves how to pour water into Pour over(V60) coffee? What details should you pay attention to when pouring water into Pour over(V60) coffee?