There are a dazzling array of coffee brewing instructional books in bookstores. Those of you who are just starting to learn manual brewing must be worried about whether this is the right thing to do in every aspect of brewing, right? What is the most important thing when making coffee by hand? Simply put, it means mastering the status and flavor standards of coffee beans, maintaining correct and consistent brewing methods, and trying to fully extract the true colors of coffee beans.
Front Street today will talk about the water filling technique for brewing coffee. Not to mention anything else, there are many things to pay attention to in the water filling method. But before brewing, we must have high-quality coffee beans with fresh roasting dates, because the aroma will accelerate over time. It is recommended that the coffee is best consumed within 40 days. The preferred varieties are ration-grade Front Street Yirgacheffe fruit dices, Front Street sun-dried Oiran, and Front Street strawberry candy. They have the advantages of outstanding flavor, affordable price, and various uses, and are very suitable for home users to buy.
Whether it is the water-off method, the continuous water method, Kono style, Kanazawa style... when filling water, it will avoid excessive stirring caused by too large water column and submerging the entire coffee powder layer. Just imagine when we water potted plants, would we slowly add water so that the soil can be completely hydrated, instead of quickly pouring water into the entire bucket at once, causing the soil in the potted plants to be instantly washed away by the waterfall and even sprayed out of the pot?
Whether it is a fan-shaped filter cup or a cone-shaped filter cup, the thickest part of the powder layer of a hand filter is almost always concentrated in the center. Therefore, during the steaming stage, slowly inject water from the center to allow the powder layer to evenly contact the water, and prepare the extraction channel for brewing. When the steaming is over, pour water from the center outwards, observe the draft of the powder layer, and fine-tune your water injection water column and speed.
The reason why it is recommended to use a slower speed is that if you inject water too fast at the beginning, there will be less room for correction and adjustment. Pushing outward instead of inward is because the central powder layer is thicker. When brewing from the inside out, the central powder layer can be gradually stacked on the outer layer to create a powder wall.
If pushed from the outside inward, the water column will initially flow from the rim of the filter cup, along the ribs to the lower pot. What will happen when the water column only passes lightly and quickly across the surface of the coffee? That's right, it's coffee water with a little bit of coffee flavor. When using the most common Hario V60 filter cup, beginners often brew coffee with a watery taste. That is because the V60 filter design has many and high ribs. If the water column brews to a blank part without a powder wall (for example, the second water injection, the water injection height exceeds the powder wall built during the first water injection), the water column will usually flow quickly and directly along the ribs to the bottom, diluting the concentration of coffee extracted in the first water injection.
As for water injection starting from the central point, how to achieve average water injection? If it is difficult to control the speed of drawing a circle at first, you can try not to move your wrists and arms, maintain the same flow rate as the water column when pouring the kettle by hand, and move the water column in a circle with your body.
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
