For more specialty coffee knowledge, please pay attention to: Frontstreet Coffee
In the process of making coffee by hand, the size of the water flow and the speed of the circle are often inseparable. In the previous discussion of techniques, Front Street independently tested the effects of water flow and circle speed on coffee!
When other factors remain unchanged, the small flow of water causes the liquid level to not be raised too high, resulting in a slightly thicker powder layer, a slightly longer time for the water and coffee powder to dissolve, a slightly higher concentration, and a thicker consistency. The large water flow uses greater impact force, the liquid level will rise higher, the powder layer will be slightly thinner, the water will flow into the water slightly faster, the brewing time will be shorter, and the taste will be clean and single. The aroma will also be more prominent.
When other factors remain unchanged, when the circle speed is fast, the water scouring force is strong, thereby increasing the extraction rate. When the circling speed is slow, the flushing force of the water is weak and the extraction force will not be too strong.
Then we can easily find that a small water flow with a fast circling speed can greatly improve the extraction efficiency, and a large water flow with a slow circling speed can greatly reduce the extraction efficiency. So what will happen if the small water flow circles at a slow speed and the large water flow circles at a fast circle speed?
Brewing experiment
This time we still use the Front Street Colombian Hija from the Front Street coffee bean list as the experimental bean. This is a variety with a rich fruity aroma. After brewing, it can often show the flavors of passion fruit, grapes, and preserved fruits. This time, under the same ratio, brewing is done using a slow circle speed of small water flow and a fast circle speed of large water flow.
parameters
Coffee Beans: Front Street Hija
Amount of coffee powder: 15g
Pink to water ratio: 1:15
Grinding degree: fine grinding (pass rate of No. 20 standard sieve is 80%)
Water temperature: 91 degrees Celsius
Small water flow and slow circle speed: first use 30g to steam for 30 seconds, use an average water injection speed of [4g/s] to circle outwards in the middle and then return to the center. Add water to 125g and cut off water. When the powder layer drops to 1/2, start filling in water in the same way to 225g and cut off water. After all the coffee liquid in the filter cup has flowed into the lower pot, remove the filter cup and end the extraction. Brewing time is 2 minutes.
Large water flow and fast circle speed: first use 30g to steam for 30 seconds, use an average water injection speed of [6g/s] to circle outwards in the middle and return to the center at [1 second/turn]. Add water until the water is cut off at 125g. When the powder layer drops to 1/2, start filling in water in the same way until the water is cut off at 225g. After all the coffee liquid in the filter cup has flowed into the lower pot, remove the filter cup and end the extraction. Brewing time is 1 minute and 40 seconds.
Flavor comparison
Front Street Xiju brewed with small water flow and slow circular speed: The concentration is 1.37%. It has a relatively strong strawberry aroma, the sweetness of strawberry jam, a creamy taste, and the end of it is a wine-like chocolate flavor. The whole drink is very rich.
Large water flow, fast circling speedBrewed Front Street Chi Claw: The concentration is 1.28%. Fermentation aroma, light berry sweetness, fresh black tea flavor at the end, overall fresh and light taste.
The water injection method of small water flow and slow circle speed is an overall even soaking and extraction process, so a relatively mellow taste and rich flavor will appear. The water injection method with large water flow and fast circling speed is generally a powerful flushing and extraction process. However, since the coffee particles are thicker than this method, the water flow speed will be faster, so the extraction rate will be slightly lower, so the grinding degree can be finer.
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
