Now more and more people are beginning to enjoyhand brewed coffeeIt’s fun, but are you unfamiliar with some steps or unable to master some of the tips? In this article, FrontStreet Coffee will share with you some tips about Pour over(V60) coffee~
hand brewed coffeeIt is a coffee brewing method that requires the use of a special filter cup and filter paper/other filter media to filter the grounds. Therefore, before making Pour over(V60) coffee, we need to prepare some utensils and materials: freshly roasted coffee beans, mountain spring water/filtered water, Pour over(V60) pot, filter cup, sharing pot, grinder, filter paper, electronic scale, thermometer, and a relaxed and happy mood.
"Fresh roasted coffee beans"
The delicious taste and flavor expression of a cup of coffee depend on the freshness of the coffee beans. According to the experience of FrontStreet Coffee, coffee beans are generally best appreciated within 4-30 days after roasting.
As the roasting time increases, the aroma and flavor of the coffee will become weaker and weaker. All coffee beans currently sold on Front Street are dispatched within 5 days after the roasting is completed, ensuring that all coffee beans received by our friends are 100% freshly roasted.
"Bean grinder"
The grinder is used to grind coffee beans. Coffee beans with different roasting degrees have different grinding thicknesses. According to the brewing experience of FrontStreet Coffee, medium-light to medium-roasted coffee beans are suitable for medium-fine grinding (China No. 20 standard sieve screening rate is 75-80%), which looks like fine sugar to the naked eye; medium-dark-dark roasted coffee beans are suitable for medium-coarse grinding (China No. 20 standard sieve screening rate is 65-70%), which feels closer to coarse-grained white sugar.
"Mountain spring water/filtered water"
In terms of water quality, water that is too hard or too soft is not suitable, and different minerals have different effects on coffee extraction. Simple filtered water/mountain spring water can usually meet the needs of Pour over(V60) coffee.
But it is best not to use purified water or mineral water directly. Most of them do not contain/excess minerals at all, so they will also affect the extraction of coffee flavor. Hard water is more likely to extract bitterness and astringency. For example, the water in the tap is hard water; soft water is more likely to extract overly sour flavors. If you are not sure whether your own water meets the requirements, Front Street recommends buying a bottle of Nongfu Spring directly.
"Hand-pour pot"
Beginners are advised to choose a gooseneck kettle with a thin mouth as it is easier to control the water flow.
"Coffee filter cup"
Beginners are advised to choose the V60 filter cup. The design of the large holes and spiral pattern not only increases the layering of the coffee, but also allows you to adjust the flow rate according to the flavor characteristics you want to express. It is highly playable and cost-effective!
"Sharing Pot"
Be sure to choose one that is resistant to high temperatures and cold. Don’t be cheap! One side of the coffee pot may burst during the brewing process.
"Electronic Scale"
Used to determine the weight of coffee grounds and the weight of water injected and the water temperature for each brew.
"Thermometer"
Used to determine the water temperature for each brew of ground coffee. Coffee beans with different roasting degrees have different appropriate brewing water temperatures. According to the brewing experience of FrontStreet Coffee, medium-light to medium roasted coffee beans are suitable for 90-92 degrees Celsius; medium-dark-dark roasted coffee beans are suitable for 87-89 degrees Celsius.
「Brewing powder to water ratio」
Take the product produced by FrontStreet Coffee store as an example. 15 grams of coffee powder is used, and then 225 grams of water is injected during the brewing process, that is,The ratio of pink to water is 1:15. The more coffee powder, firstly, more water injection time is required, and secondly, the thicker the powder bed, the slower the flow rate. FrontStreet Coffee chose the 1:15 ratio because it likes coffee under this ratio, the coffee is more balanced and the taste is more evenly distributed.
"Brewing Technique"
For those who are new to Pour over(V60) coffee, FrontStreet Coffee recommends using segmented extraction. If staged extraction improves the overall extraction rate with the right grind and water temperature, the coffee will also become fuller.
Front Street Coffee Coffee) baristas often share the brewing plan produced by the store, 15 grams of coffee powder, 225 grams of hot water, that is, the powder to water ratio is 1:15, medium to fine grinding size, three-stage water injection, the first stage is 3 Steam with 0 grams of water for 30 seconds. In the second stage, inject 125 grams with an interval of 10 seconds. In the third stage, inject the remaining water to 225 grams. After the water has completely passed through the coffee particles, the total extraction time is about 2 minutes. Below, Front Street will demonstrate the specific steps and details of a glass of Panama Gesha produced in the store.
Geisha coffee, which is popular all over the world, presents a rich and elegant floral aroma, citrus, peach, and complex fruit full acidity in the cup. It has a creamy and smooth taste, with a sweet aftertaste of oolong tea. The exquisite flavor expression makes people feel like they are not drinking coffee, but tasting a cup of fragrant fruit tea. Many articles on Front Street will mention that as a crop, the flavor expression of coffee is always closely related to the variety, climate, altitude, soil, management and other factors. It is a natural and true reflection of the variety and local terroir. What post-processing and roasting should do is to maximize the retention, restoration and display of their most authentic flavor. The reason why Gesha is so excellent is inseparable from the combination of the above factors.
For friends who come to Front Street to taste Gesha for the first time, baristas will usually recommend the Panama production area first, because this is not only the stage of Gesha's fame, but also the gathering place of many well-known manors. Therefore, the Gesha produced is more representative, and the coffee brewed has a more elegant flavor, such as Poquette·Washed Gesha, which is loved by friends.
The parameters of Geisha coffee hand brewing are: filter cup: V60, water temperature: 91-92 degrees Celsius, powder amount: 15g, powder to water ratio: 1:15, grinding degree: fine sugar size (sieve the powder to 80% with a No. 20 sieve bowl)
Three-stage extraction: First pour 15 grams of coffee powder into the filter cup to reset the weight. Inject 30g of water into the first stage and steam for 30 seconds. At the same time, start the timer. Inject the small water flow at the center point and start to circle outwards. Pay attention to the need to moisten the entire powder layer.
In the second stage, use a larger flow of water to inject 100g of water. The purpose is to raise the entire powder layer. The water column needs to be injected vertically and evenly. At this time, the timing scale shows 130g, and the injection is completed in about 55 seconds.
When the liquid level drops to half of the level, start using a small flow of water to inject 95 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 and 05 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot evenly and start tasting.
The Poquette Geisha coffee brewed in this way can smell the obvious aroma of white jasmine flowers, with a lemon-like acidity in the mouth. The bright citrus tone is very comfortable with the sweet caramel. As the temperature drops, we can also feel the flavor of bergamot and honey, with a green tea-like taste and a refreshing taste.
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
