The problem of pouring water into Pour over(V60) coffee is already a commonplace, but there are also many friends who have just started to pay attention to Front Street. "Why can't I make it good?" "Hand-brewed coffee is so difficult!" Hand-brewed coffee is still in a relatively small circle. In order to take care of new friends, clichés are indispensable.
For those who are just learning to brew coffee, Front Street believes that understanding and using the correct brewing parameters is more important than the water injection method. (So parameters are often mentioned by Front Street) Front Street believes that there are thousands of parameters to brew delicious coffee, but for novices, a parameter with high compatibility is the most suitable, so you may see that the brewing parameters of most coffee beans recommended by Front Street are almost the same (with a few exceptions). This is not that Front Street is lazy or cheating, but that high compatibility and simple methods are suitable for widespread use. (Front Street also made a series about sharing brewing techniques)
Let’s go too far and let’s get to the point.
First of all, we saw that most cafes brew coffee by filling it with water in a circle. Then there are also some corresponding ones that use central water injection. Then demonstrate the filling of water in the center and stirring in a circle, and observe the changes in the powder layer.
It can be seen that if the center is circled, it is extremely easy to cause turbulence. If the water column forms a slight angle, the movement of water in the coffee will be uncontrolled. Like in the video, the water column hits the bottom of the coffee and then flows back in the direction of water injection. In this case, it is easy to form a channel, and the water will flow away from that channel. Observe the whitewashed wall filled with water in the center. It is thin on one side and thick on the other. This will not happen when you stir and inject water in a circle, and the wall will have a uniform thickness.
Therefore, it can be seen from this comparison that stirring water injection is not easy to cause disturbance on the one hand, and the extraction is uniform on the other hand.In fact, "stirring" has always existed in our lives. When preparing "granules", stir with a spoon to fully dissolve the granules in the water. In fact, water injection and stirring in hand brewing have a similar effect, that is, the water flow acts as a stirring device, continuously "stirring and rolling" the coffee powder layer, allowing the coffee powder to release more flavor substances.So this begs the question, is the stronger the mixing force, the better? The answer is of course not. We only want the good-tasting substances in coffee, and we don’t want any bitter or astringent taste. When the stirring force is too strong and the water is stopped, the water surface will still continue to rotate in the direction of stirring, just like a drum washing machine (the faster it rotates, the easier it is to throw out the water), and the coffee will easily produce a bad taste.
And one thing you need to pay attention to when pouring water by hand is that when pouring water, try not to rush into the filter paper. Breaking through the powder wall will easily form a channel, resulting in incomplete extraction. Front Street recommends that friends who have just learned hand flushing, when filling water in circles, start with slow (circling), steady (water flow), and straight (water column).
There are two other questions about water injection: what is the water injection height? Fill water clockwise or counterclockwise?There is no standard for these two issues. Some people like to fill water close to the liquid surface, and some people like to raise the water column to fill water. The difference between the two is the change in water temperature. When filling water at a high position, the water column will easily lose temperature (the height of 8cm will have an error of about 0.7-1 degrees). However, Front Street does not recommend filling water close to the liquid surface, because many kettles will have a certain angle when water comes out, and it will not be vertical until it is raised to 2-3cm. Filling water close to the liquid surface will easily cause turbulence, or break through the whitewash wall.
As for whether to fill the water clockwise or counterclockwise, the answer given by Front Street is, both are fine, as long as the circle is made in the same direction from beginning to end. Of course, there are also discussions on the Internet about the difference between clockwise/counterclockwise water injection regarding the spiral direction of the V60 filter cup rib. Front Street thinks this is a good topic for after-dinner conversation.
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
