Professional coffee knowledge exchange and more coffee bean consultation please follow Coffee Workshop (WeChat public account cafe_style)
If you love drinking coffee, Pour over(V60) coffee is a must-know operation. Whether it is ordinary coffee beans or specialty coffee beans, Pour over(V60) coffee is bothOne of the most popular extraction methods, it is alsoIt is a mainstream brewing method that accompanies our advancement. Nowadays, as the domestic coffee culture becomes more and more intense, Pour over(V60) coffeeIt is also very common in daily life. So next, FrontStreet Coffee will tell you how to make a delicious cup of Pour over(V60) coffee.
What does hand brewing mean in coffee?
Hand-brewed coffee is also called drip coffee. This method was invented by the German Mrs. Melitta Bentz in 1908. In order to promote this new coffee extraction method to the outside world, Mrs. Melitta also established Melitta Company in the same year to sell various coffee appliances. To make coffee by hand, you inject hot water to allow the soluble substances in the coffee powder to enter the hot water. The extracted liquid is then dripped into the container through the filter paper or filter, thereby obtaining black coffee liquid.
For those who are just starting to get in touch with and learn how to brew coffee by hand, Front Street does not recommend that you worry too much about what grinding degree, what technique, and what water temperature to use. As long as you pay attention to a few principles and details, you can actually easily brew a delicious cup of coffee at home.
Before making a cup of Pour over(V60) coffee, you need to prepare the following tools:
Electronic scale with timing function, grinding 0.85mm standard sieve, thermometer, grinder, hand brewing kettle, filter cup, filter paper.
Prepare hot water: Heat the water. The water temperature is generally controlled at 85℃~95℃. You can directly use 90℃ for the first time.℃Rush. (If it’s too bitter, lower the water temperature; if it’s too sour, raise the water temperature.)
Weigh the coffee beans: The weight of the coffee beans depends on how big a cup of coffee you want to drink. Generally, 15 grams is enough for a single serving. Next, based on the weight of the coffee beans, choose an appropriate powder-to-water ratio so that you can control the concentration of the coffee after brewing. Front Street recommends using a powder-to-water ratio of 1:15. For 15 grams of coffee powder, inject 225 grams of hot water. You can then fine-tune it according to your senses. If the taste is too light, reduce the water and make it 1:14; if the taste is too strong and bitter, add more water and make it 1:16.
Grinding coffee beans: What determines the thickness of Pour over(V60) coffee powder is the scale of the grinder you use. Good Pour over(V60) coffee requires a good grinder. The grinders on the market often include Taimo hand-cranked bean grinder, Commander hand-cranked bean grinder, Little Flying Eagle electric bean grinder, Little Fuji electric bean grinder, Baratza Encore bean grinder, Huijia bean grinder, etc. FrontStreet Coffee uses the EK43s electric grinder.
Three-stage water filling explanation for Pour over(V60) coffee
Front Street usually uses a three-stage method of brewing coffee. The entire water filling time is controlled at about 2 minutes. The so-called "three stages" are mainly divided into steaming, the second water filling and the third water filling. The segmented extraction technique of three-stage water injection can clarify the flavor of the front, middle and back sections of coffee while ensuring the richness of the coffee.
Whether a cup of hand brew is delicious or not, Front Street believes that coffee beans play a key role. First of all, as the protagonist, itIt must be fresh, freshly ground and used, this is alsoThe reason why Front Street insists on fresh baking. When freshly roasted coffee beans are used for brewing, the high-temperature heating process will cause them to accumulate a large amount of gas (mostly carbon dioxide), so they will bulge when they come into contact with hot water. We call them "hills". This process of initial contact between coffee powder and water and expansion is called "steaming" by baristas.
The first water injection: steaming
The steaming time, like most people, is 30 seconds. When the expansion of the surface of the coffee powder ends, you will see shrinkage on the surface of the coffee. At this time, the exhaust of the steaming has been completed, and the formal water filling can begin. Basically, beans that have been raised and the roasting date is still within one month will be steamed for 30 seconds in Front Street.
Second water injection
The time for filling the water for the second time is when the steaming ends, that is, when the electronic scale shows 30 seconds. After 30 seconds, we began to inject the second section of 95 grams with a straight and steady water flow. Pay attention to slowly circling from the center outward, with the purpose of raising the entire powder layer. The water column needs to be injected vertically and evenly. After the water is injected, the timing scale shows 125g, and the time is about 55 seconds.
third water injection
When the liquid level drops to half of the level, start to use a small flow of water to inject 100 grams of the third section in a small circle.Until the weight of the electronic scale will show 225 grams, pay attention to controlling the water flow as much as possible so as not to be too large, which may easily disperse the coffee powder layer and cause insufficient extraction. After filling in the water, just wait for the coffee liquid to drip slowly. It will all drain out in about 2 minutes. At this time, you can remove the filter cup.finally, remember to shake the coffee liquid in the sharing pot evenly before starting to taste, so that the aroma can be fully uniform.
Here Front Street would like to remind my friends that in the three-stage Pour over(V60) coffee, the amount of water injected in each stage is not fixed. You can first practice according to Front Street’s plan until you have accumulated a certain amount of hand-brewing experience, and then adjust it according to your understanding of coffee beans and your own taste preferences. Front Street believes that there are thousands of ways to brew a cup of delicious coffee. As long as we learn more and improve, it will not be difficult to easily brew a cup of Pour over(V60) coffee.
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
