For more knowledge about specialty coffee, please pay attention to: Front Street Coffee (Frontsteet Coffee）
Every day, many friends do not use a thermometer when brewing Pour over(V60) coffee. They use a rough water temperature to brew a coffee bean. Then, because the taste is different every time, they begin to question whether the coffee beans are not fresh or taste bad. How much difference can different water temperatures make in the flavor of coffee? This article on Front Street will talk about the impact of Pour over(V60) coffee water temperature on coffee extraction.
This time, Front Street used washed coffee beans from the Ethiopian Yirgacheffe Fruit Ding Cooperative for experimental comparison.Generally, the recommended water temperature for Pour over(V60) coffee is 86-93°C, so this brewing is divided into 5 groups, brewing this coffee bean at 80°C, 86°C, 90°C, 93°C, and 96°C.
Front Street brewing parameters are as follows:
Filter bowl: Hario V60
Grinding degree: medium-fine grinding (0.85mm aperture screen screening rate 75%)
Powder amount: 15g
Pink to water ratio: 1:15
Brewing water temperature:80℃、86℃、90℃、93℃、96℃
Front Street segmented extraction:This time, staged brewing is used. First, 30g of water is injected and steamed for 30 seconds. At this time, the coffee expands into a "burger" shape. Make a small circle in the center of the second section and inject 125g of water. The height of water injection is 4cm, and the intensity should be gentle to reduce the tumbling intensity of the powder layer as much as possible. The water flow rate should be 4g per second. When the water level drops to 1/2 of the powder layer, start the third section of water injection. This section of water injection also gently circles from the center outward until it reaches 225g and ends. End the extraction after all the coffee liquid in the filter cup has dripped. The time is 2'01". After the coffee extraction is complete, shake gently and wait until the coffee liquid is fully even before tasting.
After 5 times of brewing with different water temperatures, the results are as follows:
80℃: Slightly sour and astringent, lemon peel, obvious tea feeling, the main note is tea sweetness.
86℃: Kumquat acid, slightly sour.
90℃: Bright citrus acidity, obvious fruit sweetness.
93℃: Bright citrus sour, with a black tea feel in the back.
96℃: Fruit tea, with astringency and concentrated flavor.
What effect does water temperature have on coffee extraction?
The data from the Front Street brewing experiment reflects that: the higher the water temperature, the more coffee substances are extracted and the higher the concentration; the lower the water temperature, the less coffee substances are extracted and the lower the concentration. In terms of flavor, when other parameters are constant (lightly roasted coffee), the lower the water temperature, the extracted coffee will be more acidic, and the higher the water temperature, the extracted coffee will be more bitter and sweet. The higher the concentration of coffee, the better, nor is the more coffee substances extracted, the better. Therefore, the appropriate water temperature can avoid over-extraction during the brewing process, which will cause the coffee to be bitter, and it can also reduce the situation where under-extraction leads to the weak taste of the coffee.
Why do different water temperatures have different coffee flavor expressions?
During the hand brewing process, water and coffee will undergo some complex chemical reactions, and different stages will produce different reactions. The water temperature will directly affect the extraction rate of different components in the coffee during brewing, extracting the quinic acid, amino acids, tannins, caffeine, oils and other substances contained in the coffee.
Two-thirds of the coffee bean is composed of lignocellulose, and the other third is some soluble odor molecules, which will be dissolved in order according to the size of the molecules when exposed to water. The first small molecules to be dissolved include acidity and aroma, then the sweetness of medium molecules, and finally the burnt bitterness of large molecules. This is how the different flavors of coffee come from.
The water temperature is the key to accelerating the release of odor molecules. If the temperature is too high, the odor molecules will be released too quickly. If extracted within the same extraction time, the odor molecules will have been completely released before the extraction is completed. Then the remaining extraction time will release the taste of wood fibers, making the coffee taste woody, woody, etc.; if it is too low, the odor molecules will be released too slowly.If extracted at the same extraction time, the odor molecules will not be fully released after the extraction is completed, so the coffee that comes out will only have a sweet and sour taste, lacking the mellow flavor, and the overall appearance will be thin.
So what is the appropriate water temperature that should be used in daily brewing?
FrontStreet Coffee recommends that the water temperature for Pour over(V60) coffee is generally between 86 and 93 degrees Celsius.Lightly roasted coffee beans (such as the washed Yirgacheffe coffee beans just brewed by Front Street) use a water temperature between 90 and 93 degrees Celsius, while darker roasted coffee beans (such as the PWN Golden Mandheling coffee beans from Front Street) use a lower water temperature of between 86 and 88 degrees Celsius.
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)
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
