finally! Washed by the cold air, Front Street finally felt the coolness of autumn in Guangzhou. Although it was said that it lasted only a short time, it was better than nothing.And as Front Street often shares, the drop in temperature will have a certain impact on coffee. This effect not only affects the extraction, but also the coffee produced. After the coffee is brewed, the temperature will drop faster than in normal temperature environment, because the greater the temperature difference, the faster the temperature loss will be.Cooling down too quickly will shorten the tasting period of your coffee, as we all know that hot coffee doesn’t taste as good when it cools down. Many friends cannot finish a cup of coffee in a short period of time, so this has led many businesses to begin to study how to extend the "tasting period" of coffee, that is, to make the coffee cool slower.Obviously, raising the temperature of your coffee is a good idea! As long as we appropriately increase the temperature of the liquid when making coffee, such as using hotter hot water to make a hotter Americano, and using hotter milk to make a hotter hot latte, the coffee will have a higher temperature and the tasting period will be extended.Not only that, it can also reduce the impact of cold air on part of the coffee extraction. For example, Pour over(V60) coffee is often shared in Front Street.Because Pour over(V60) coffee is manually controlled by filling the kettle with water to extract coffee, the hot water will come into contact with a certain amount of air before the coffee is extracted, and this will cause the temperature of the hot water to drop to a certain extent. Especially when the weather is colder, the temperature will drop more, so the coffee brewed will often not have such a full flavor due to the reduction in extraction efficiency. In this case, we can appropriately increase the water temperature used during brewing to offset the impact of cold air and restore the delicious taste of the brewed coffee.However, some friends have misunderstood this approach, because they have greatly increased the temperature in order to make the coffee they make maintain a high temperature for a longer period of time. This approach is not advisable for most coffees, especially the Pour over(V60) coffee and Italian milk coffee mentioned in the front street.Without adjusting other parameters, a significant increase in water temperature will easily produce a cup of coffee with obvious bitter and foreign flavors. Because the water temperature is directly related to the extraction efficiency, the higher the extraction efficiency, the faster the flavor substances of the coffee will dissolve during the brewing process. Not all of the soluble substances in coffee are pleasant flavor substances, but some are impurities that make the coffee less tasty. Therefore, without adjusting other parameters, rashly increasing the water temperature will easily cause the coffee to be over-extracted.
Next is milk coffee! Front Street often shares that the milk temperature when making hot milk coffee is best controlled at around 65°C. Not only because this temperature range can activate the sweetness of lactose in milk, making the milk taste better, but also because once it exceeds 70°C, some substances in the milk will begin to denature, which will reduce the sweetness and make the taste weak.Therefore, when making hot milk coffee, the temperature of the milk is usually controlled at around 65°C, and the maximum is a little more than 70°C. If the temperature rises further, it will have obvious and irreversible negative effects on the coffee.For these two types of coffee, Front Street recommends that the temperature be slightly increased on the original basis, so that it will not affect the extraction of coffee and the texture of coffee. For example, the water temperature for Pour over(V60) coffee is increased by 1~2°C based on the original water temperature; the milk for Italian milk coffee is increased by 3~4°C based on the original water temperature.In addition, we can also use some other methods to keep coffee at high temperature for a long time.The temperature of the container itself will also affect the temperature of the coffee. In the same way, heat will transfer from high-temperature areas to low-temperature areas. If the utensils in contact with the coffee are not preheated, they will take a lot of heat from the coffee to supply themselves.Take Front Street as an example! Front Street once experimented with brewing coffee without preheating the filter cup or coffee pot. The temperature of the coffee that finally fell into the pot was around 65°C. And if these vessels are preheated, the final coffee temperature will be around 75°C.So preheating the utensils is a good way to keep them warm! Place the utensils to be used on the coffee machine to preheat, or scald them with hot water before serving the coffee~For containers with lids such as sharing pots, we can physically reduce the flow of air by covering the lid, so that the temperature of the coffee will not lose too quickly. At the same time, this also allows the aroma of the coffee to be retained for a longer period of time.Front Street once conducted such an experiment, using a thermos flask to store hot Pour over(V60) coffee. It turns out that the better the sealing effect of the container, the longer the temperature and aroma of the coffee can be retained. So if you are an individual player, you can choose to use a thermos bottle to hold Pour over(V60) coffee, and screw on the lid to seal it when not drinking. The temperature and aroma of the coffee will be retained for a long time.But it should not be kept for too long. After all, coffee is not pure water and there is a risk of bacterial growth. It is best to drink it within about 2 to 3 hours.
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
