What is "Pour over(V60) coffee"?
After coffee beans are roasted at high temperatures, a series of chemical reactions will occur to generate various aromatic substances. When we make coffee, we use water and equipment to release these aromatic ingredients. To make Pour over(V60) coffee, the coffee beans are first ground into powder, and then hot water is injected into the powder layer to "dissolve" the substances in the coffee. In fact, you use a filter cup with filter paper or other tools to filter the coffee grounds and prevent them from entering the lower pot together, so that you can get a cup of clear taste.black coffee。
You must know that from bean selection to extraction, every link and step has a greater or lesser impact on the flavor of Pour over(V60) coffee. Therefore, if you want to brew a cup of Pour over(V60) coffee, speaking from Front Street’s brewing experience, in addition to high-quality coffee beans, Front Street believes that at least the following equipment is needed: a Pour over(V60) pot for filling water, a filter cup and filter paper for filtering coffee grounds, a sharing pot, a grinder for grinding coffee beans, an electronic scale to record the amount and time of water injection, and a thermometer to measure the water temperature.
How to make Pour over(V60) coffee?
Of course, good coffee cannot be separated from good raw materials - high-quality coffee beans. Front Street recommends that you choose coffee beans that are in the best tasting stage 4-30 days after the roasting date. This is more conducive to stable extraction and the flavor of Pour over(V60) coffee is fuller. Here, Front Street uses the classic Yirgacheffe as the brewing object, and will show you how to brew a pot of delicious coffee~
If we want to make homemade Pour over(V60) coffee at home, we first need to equip the following equipment: Pour over(V60) pot, filter cup, sharing pot, grinder, filter paper, electronic scale, and thermometer.
The grinder plays a very important role in hand brewing and is usually divided into two categories: hand grinder and electric grinder. No matter which grinding equipment you choose, the goal is to obtain uniformly ground coffee powder. The thickness of the coffee powder will directly affect the taste of the coffee. If the coffee powder is too thick, it will be easily under-extracted and the taste will be bland. If the coffee powder is too fine, it will be easily over-extracted and the taste will be bitter. Front Street uses a tool to adjust the grinding degree - China's No. 20 0.85mm standard sieve. For medium-light roasted coffee beans, Front Street always uses a 75-80% sieving rate, while for medium-dark roasted coffee beans, Front Street uses 70-75%.
The Yirgacheffe coffee beans here are medium-light roasted high-altitude coffee beans. Front Street hopes to extract more rich aromatic substances, so he chose the No. 20 standard sieve with a pass rate of 80%, and the corresponding store uses an EK43s grinder with a scale of 10.
The thermometer is used to measure the temperature of hot water. Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the coffee extraction efficiency, the easier it is to release various substances and the higher the concentration. If you use hot water close to boiling for brewing, it is easy to extract unpleasant bitter substances. Therefore, when brewing medium-dark roasted coffee beans, Front Street will use different brewing parameters from light-roasted coffee beans. Therefore, Front Street recommends using 87-90℃ for medium-dark roasted coffee beans, while light-roasted coffee requires a higher water temperature to stimulate the aroma, so 91-93℃ is used.
There are many styles of coffee filter cups on the market. Different styles of filter cups have different brewing effects and require corresponding filter paper to isolate coffee grounds. FrontStreet Coffee stores will choose Hario V60 and KONO filter cups for their daily products. The V60 filter cup is mainly responsible for producing coffee beans with a lighter roasting degree, while the KONO filter cup is responsible for producing coffee beans with a darker roasting degree. Here, FrontStreet Coffee's chefs use resin-made V60 filter cups to extract Yirgacheffe coffee.
The body of the V60 filter cup has diversion ribs connecting the top and bottom and a large round hole in the center, which speeds up the flow rate of water falling. The spiral-shaped exhaust groove design lengthens the water flow path and increases the contact time between coffee powder and hot water. Each stream of water flows along the groove to the center of the filter cup. The pressure on the coffee powder is concentrated, and the extracted coffee has a richer layered texture.
The hand brewing kettle is used to steadily inject hot water into the coffee powder. The fine-mouth kettle can pour out a stable flow of water, washing the powder layer more evenly and releasing flavor substances. Electronic scales allow us to grasp the total water injection volume and extraction time, so that we can brew according to the original brewing plan. Front Street recommends purchasing a quick-display electronic scale with a timing function, or directly searching for a Pour over(V60) coffee electronic scale to purchase.
What is brewing technique?
On the Internet media, we can see various Pour over(V60) water injection methods, such as one-shot flow, three-stage flow, four-six-stroke flow, etc. Various techniques can make the flavor of coffee in the cup different. Based on past brewing experience, Front Street recommends that new players who are just getting started use the three-stage water filling method. The three-stage extraction is conducive to more fully dissolving flavor substances during extraction, increasing the taste level, and at the same time avoiding over-extraction of coffee caused by soaking for too long.
If there are 15 grams of coffee powder, a powder-to-water ratio of 1:15, and a total water volume of 225 ml, the three water levels are divided into: 30 ml, 95 ml, and 100 ml. The weight on the electronic scale will show: 30 g, 125 g, and 225 g.
Fold the filter paper and overlap it with the filter cup. Use a small amount of water to wet the filter paper and make them fit better. Pour out the water in the pot. Then pour 15 grams of ground coffee powder into the filter cup and clear the weight of the electronic scale.
Inject 30g of water into the first section and steam for 30 seconds. Start timing while injecting water. Inject small water flow at the center point throughout the process and start to circle outwards. Pay attention to the need to moisten the entire powder layer.
After 30 seconds, start to steadily inject the second section of 95g water with a larger flow of water. The purpose is to lift the entire powder layer. The water column needs to be injected vertically and evenly. At this time, the timing scale shows 125g, and the injection is completed in about 55 seconds.
Some people find it more troublesome to make ice drops, so ice hand dripping is also a good solution. Ice hand brewing is almost the same as the hot hand brewing mentioned above. The difference is that the water volume is adjusted from 225 (pink to water ratio 1:15) to 150 (powder to water ratio 1:10), and about 75-100g of ice is placed in the lower pot.
When the liquid level drops to half of the level, start using a small flow of water to inject 100 grams of the third section in a small circle. Try to control the water flow not to be too large, which will easily disperse the coffee powder layer and cause insufficient extraction. The final amount of water injected is 225 grams, and the completion time of trickling filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot evenly and start tasting.
The amount of water injected in each section is not fixed. We can adjust it based on our accumulated hand brewing experience and our understanding of coffee beans. Front Street believes that there are thousands of ways to brew a cup of delicious coffee. As long as we learn more and practice more, it is not difficult to easily grasp the various parameters of hand brewing.
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
