As the weather gets cooler in autumn and winter, Front Street has long ago made the Front Street Sunflower Warm Italian Blend Coffee, which is suitable for Italian blends. Following this idea, Front Street also wants to make a blend of coffee beans that is suitable for drinking in autumn and can be used in Pour over(V60) coffee. FrontStreet Coffee hopes that this blend of coffee beans can reflect a clean and clear flavor and taste, a soft and changing acidity in the entrance, and a medium-to-high sweetness aftertaste.
Blended coffee beans are generally used for makingespresso beanson. ThenItalian coffee beans can be brewed by hand? Front Street believes that any coffee bean can be used to make Pour over(V60) coffee, it just depends on whether it is suitable or not. However, Italian coffee beans generally use 2 to 5 types of beans before roasting or roasting them separately before putting them together, so that the advantages and disadvantages of each bean complement each other, and the coffee produced is mellow and fragrant. Therefore, the desire of single-origin coffee beans to express the flavor of coffee beans from a single origin is lost. For FrontStreet Coffee's existing Italian-style blended coffee beans, if they are used to make Pour over(V60) coffee, due to the darker roasting degree, the flavor will show a higher mellowness, but there will be some burnt aroma, and the aftertaste will be very obvious.
FrontStreet Coffee has selected a few beans from the existing beans that will be considered for inclusion in the blend, namely: Front Street Yirgacheffe Washed, Front Street Costa Rica SHB Cardura Washed, Front Street Sun-Dried Yirga Red Cherry, Front Street Yunnan Huaguoshan Tiepika Washed, and Front Street Geisha Village Sun-Dried Geisha. The cupping scores of these beans are all around or above the premium line. Front Street currently has four types of Italian coffee beans: Front Street Commercial Blend, Front Street Black Cocoa Blend (100% Arabica), Front Street Boutique Blend 100% Arabica, and Front Street Sunflower Warm Sun Blend. Do you know how the blending recipe of FrontStreet Coffee comes from? So Front Street will show you the idea of making blended coffee with the recipe of Pour over(V60) coffee!
【Mixing Ideas】
At the beginning of research and development, Front Street needed to determine what flavor the autumn theme should express: its taste does not need to be too heavy, it must have the fruit flavor of the autumn harvest, and it must be sweet! The consensus of FrontStreet Coffee is to choose one main bean, plus 1-2 main beans to blend the flavor; if too many beans are used, the main flavor will be missing, the flavor will be too complex, and it will be difficult to balance the taste.
[Main coffee bean confirmed]
The main beans used in the formula must be tolerant, have high sweetness, and have body, and their quality must be stable enough. In order to meet such requirements, everyone checked back and forth in the database - we have at least 3 roasting curves and cupping scores for each coffee. By comparing their evaluations, advantages and disadvantages, we finally selected our Yunnan coffee bean Typica among dozens of beans.
Front Street believes that [Front Street Yunnan Huaguoshan] is our local coffee, which can be well controlled in source quality control, and it is a bean with both taste and flavor. It has a balanced taste and long sweetness, and is suitable for blending - but Huaguoshan is unique in acidity and flavor. If there is a slight lack of coffee, in terms of flavor, the first choice is of course Ethiopian beans - Ethiopian coffee is also called the "coffee gene bank". Ethiopia has more than 2,000 known coffee varieties, which is definitely complex enough in terms of flavor! So among the many Ethiopian beans, which one should you choose? So here is our next work... Candlewood, Oiran, Erica, Kocher, Woka... There are a dazzling array of varieties with floral, berry, and citrus tones.
[Bean matching finalized]
Generally speaking, Arabica coffee from a single origin is enough to produce coffee with a very good taste; it has a fragrant taste, a soft taste, and a sweet aftertaste. "Blending" means combining coffees from different origins, each with its own unique taste, aroma and texture. By mixing and blending according to your favorite flavor, you can make your own coffee.
The first round of hand blending test: I am quite satisfied with it, 7:3, Front Street Yunnan Huaguoshan: Front Street Yirgacheffe Kocher, mild citrus sourness, chocolate at the end, slightly less sweet. After cupping comparison and coffee tonality research, we chose Front Street Washed Yirgacheffe Kocher - which shares the finish of black tea with Front Street Yunnan Huaguo Mountain. Its citric acidity and orange flavor can increase the layering and brightness of the formula, giving Yunnan extra points.
[Raw spelling or cooked spelling? 】
If you combine them according to the roasting degree that is most suitable for these two beans, it will obviously not work. Front Street Yunnan Huaguoshan uses medium-dark roasting, while Front Street Yirga Kochir uses light roasting. When making hand brew, Yunnan will be over-extracted and Kochir will be under-extracted.
As a result, the flavor of the entire cup of coffee collapsed, so we decided to make it raw!
[Baking ideas and adjustments]
From the perspective of moisture content, the two beans that are also washed are relatively close. In terms of bean quality, Typica is softer, but Yunnan, which has relatively large particles, is also close to the hard but small Kochir in terms of heat conduction. Mixing and roasting these two beans will not easily cause uneven roasting; and we use a step-by-step roasting method that reduces the heat. After dehydration and homogenization, there is a longer Mena reaction time, which makes the two beans develop more synchronously. We also adopted the "middle value" when determining the degree of roasting. This development time and bean temperature not only effectively remove the sourness and excessive herbal flavor caused by too light a roasting degree of Yunnan coffee, but also well retain the floral and fruity aroma of Yerga.
Add 300 grams of beans, the temperature of the beans is 170 degrees, turn off the heat and add the beans. After 30 seconds, the fire power is 140 and the damper is 3. When the bean temperature is 140 degrees, the heat is reduced to 120, and the damper is opened to 4. The beans are dehydrated and turn yellow in 4 minutes and 30 seconds. When the beans reach 168 degrees, the heat is reduced to 90 again. The first crack started about 8 minutes ago, the damper was opened to 5, and the first crack lasted for 1 minute and 45 seconds, reaching 195 degrees.
In terms of ratio, we chose Front Street Yunnan Huaguoshan for the first time: Front Street Yirgakochir - a ratio of 6:4. The cupping results: good cleanliness, sweetness, apple fragrance, plum sourness, and orange fragrance in the aftertaste. The overall impression is that the taste is good, but the flavor is slightly thin. So after cupping discussions, everyone decided to add a bean that enhances the flavor - [Front Street Geisha Village Red Label Sun-Dried Geisha]. The ratio used this time is Front Street Yunnan Huaguoshan: Front Street Yirga Kochir: Front Street Gesha Village Manor - 6:3:1.
Reducing the proportion of Kocher makes the acidity of the whole bean smoother than before. The 10% Gesha Village brings more fruity flavor, and also enhances the floral aroma and the tea aroma in the later stage. In terms of baking, in order to retain more floral and fruity aroma, the oven temperature will be lowered; the time to first crack after dehydration is slightly shortened, more reaction substances are retained and the first crack development time is increased to develop the flavor.
Roaster Yangjia 600g
Add 300 grams of beans, the temperature of the beans is 170 degrees, turn off the heat and add the beans. After 30 seconds, the fire power is 140, and the damper is 3. At 140 degrees, the fire power is reduced to 120, and the damper is opened to 4. It dehydrates and turns yellow in 4 minutes and 30 seconds. When it reaches 168 degrees, the fire power is reduced to 90 again. The first crack started at 7 minutes and 46 seconds, the damper was opened to 5, the firepower was reduced to 50 when it reached 188 degrees, and the beans were roasted at 2 minutes and 05 seconds at 193 degrees.
This time, the first cracking time of roasting increases the development of flavor and makes the development of the three beans more even, while lowering the bean temperature can preserve the floral and fruity aroma of Gesha. The roasting degree of Shengpin is set at a medium to light roasting degree, with Yunnan Tiepica accounting for a large proportion. Because when this Yunnan is medium-light roasted, it can show the obvious aroma of brown sugar, as well as the flavor of black tea and a little cream. It is clean and sweet in the cup.
Since the water content and hardness of the three types of beans are relatively high, although the varieties are different, the mesh size is not much different, so it will not increase the difficulty of baking because they are raw. After several rounds of hand brewing, hand brewing and cupping, the taste of this raw pint met Front Street’s expectations. However, it is worth noting that manual flushing cannot be done according to theItalian coffee extraction standardsCome on. The acidity in the mouth is soft and has certain changes. The acidity will slowly begin to connect with the sweetness in the middle, and the sweetness will last long. It has the feeling of fresh green plants, the aroma of black tea, cocoa, caramel, jackfruit, orange and nuts. The taste is transparent and clean, with a medium-bodied body and a slightly bubbly taste.
So far, the street has a preliminarily determined "Autumn Hand-brewed Blend". This coffee combines the characteristics of Asian and African beans. It basically matches the proposition and flavor characteristics. Everyone is quite satisfied with the cupping and actual brewing results.
So do you know why many Italian coffees require two or more types of coffee? In the earliest days, the quality of espresso coffee was not very good, so the most important thing was to improve the quality of the less expensive coffee. High-quality Arabica coffee beans have a clean coffee flavor, a very good coffee aroma and a smooth aftertaste, but they are expensive. If you mix high-quality coffee with low-quality coffee, you can retain most of the quality of Arabica coffee to a certain extent, and the price is relatively low.
Now, due to the coffee environment, the quality of coffee beans has generally improved a lot. Espresso blends are usually made to achieve a balanced effect to ensure a favorable espresso quality. Most espresso beans are a combination of high-quality Brazilian coffee beans and African coffee beans or Central American coffees, similar to FrontStreet Coffee's Front Street specialty coffee blends. Robusta coffee will also be added to the front street in the back to produce "Crema" and increase the body of the espresso. This is the front street commercial espresso blend. Not only that, the main reason to blend coffee is for a consistent taste. As we all know, coffee is a crop grown under slightly different conditions, and the taste of a specific coffee genus will be different. Blended coffee will keep the flavor of the coffee as consistent as possible.
Front Street believes that not only Italian coffee can be blended, but Pour over(V60) coffee can also be used. The purpose of our single-origin coffee is to drink the characteristics of a single terroir. Front Street believes that the current coffee market is inclusive of everything, so many people are beginning to explore Pour over(V60) coffee in order to find a balanced coffee flavor.
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style )
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
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
