As we all know, there are many ways to brew Pour over(V60) coffee. In addition to the three-stage and four-six-shot brewing methods that are more versatile and suitable for novices, there are also some more niche and difficult brewing methods that are more suitable for expert players.For example, the brewing method I want to share today on Front Street may take more than half a month just to master its water filling method. Even calling it the most difficult brewing method in history is not an exaggeration. As for this brewing method, Front Street has actually shared it many times. It is the drip method.The drip method originated in 1973 and was invented by the Kono family who founded the Kono brand. If you are a frequent visitor to Front Street, you should already be very familiar with this brand. This family started out as a siphon pot, and then developed a siphon pot that can easily brew mellow coffee.Kono filter cup。Similarly, when we were pursuing full-bodied coffee, the drip method was also developed around this concept. Because of this, this method is more suitable for brewing dark roast coffee. The dark roasted coffee brewed with it will not only taste more mellow, but also have a higher sweetness.Front Street first briefly introduces the dripping process. Although it is a multi-stage brewing method, like most other brewing methods, it can be divided into two stages: steaming and main extraction.In the first stage, the coffee powder needs to be soaked drop by drop. The purpose is to allow the coffee powder enough time to expel the gas in the body, so that the subsequently injected hot water can be more fully extracted, which is equivalent to replacing the steaming step;The second stage is the main stage of extracting the flavor substances in the coffee. At this time, we need to convert the water droplets into water flow to dissolve a large amount of the flavor substances in the coffee until the target amount of water is injected and the extraction is completed.Although it is so simple to sum up, friends who have actually tried it will know that it is much more difficult to inject water through drip than you think, because the stage of instilling water through drip will last longer. After Front Street has brewed it many times, the time is basically around 2 minutes, which is very long. Only a very high degree of proficiency can ensure that the hot water is injected in the form of water droplets during this period.Secondly, the hand brewing kettles we use today are not conducive to drip brewing, because they are usually designed with a thin spout and a long neck to better inject vertical water flow. The dripping method is more suitable for brewing with a hand brewing kettle with a short neck and a wide spout, such as a crane-mouthed kettle orKalita's Trunk Pot. If you use our current gooseneck kettle to use the drip method, although it is not impossible, it will be twice as difficult.(An elephant trunk pot with a wide mouth and short neck)That’s why Front Street said it is the most difficult hand flushing method in history, bar none. But then again, although it is difficult, it is highly ornamental. In addition to the continuous water drops, there is also the calm concentration and concentration of the brewer, which is quite ingenious. So next, let me share with you from Front Street, how to brew this Kono-ryu dripping method!Because this brewing method can better bring out the characteristics of dark-roasted beans, the coffee beans used by Front Street today are still the darkest-roasted Front Street Sumatra PWN Golden Mandheling in the bean list, which happens to be in today’s market.Activity listHere, friends who like it can rush in(Yes, the event has started)！As mentioned earlier, coffee brewed by the drip method will have a higher sweetness. The reason is that it uses a relatively large ratio of powder to water for brewing. Finally, the concentration of the coffee needs to be diluted through by pass, which is a high-concentration and low-extraction brewing method. Therefore, it will not extract the end of the coffee, and naturally there will not be too much bitterness, thus improving the sweetness.However, because the extraction time is relatively long, the coffee will still contain a certain amount of bitter substances to enhance the body. The extraction parameters are as follows:Amount of powder used: 20gPink to water ratio: 1:12Brewing water temperature: 90°CGrinding degree:EK4310.5 scale, 70% sieving rate of No. 20 mesh, grinding fine sugarOne thing we need to pay attention to before brewing is that there is no need to wet the filter paper, because during the dripping stage, the color of the filter paper will become a criterion for determining whether the dripping stage can end, so we need to keep it dry before brewing. Although it is not wet, there is no need to worry about the fit between the filter paper and the filter cup. Just use the weight of the coffee powder to press down on the filter paper, and the filter paper will fit perfectly into the filter cup.So next, let's start dripping.There is no need to circle around when dripping, just concentrate on injecting in the center of the powder bed, because the hot water will slowly spread to the surroundings and infiltrate the surrounding coffee powder.At what point does it stop dripping? There are two standards for reference. The first is the condition of the powder bed. When all the coffee powder in the filter cup has been moistened by water and expanded, it means that you can enter the next step; the other one is the filter paper mentioned before.Because the filter paper is not wet, it will continue to absorb the coffee liquid and then stain the color of the coffee liquid. When we see that the filter paper is completely dyed with the color of the coffee liquid, it means that the coffee powder has been fully soaked, and then we can start switching the water flow to brew coffee.The second stage will be injected in several stages. First, we use a small flow of water to make a small circle and slowly inject hot water into the middle of the powder bed. When the water level is about to be higher than the powder bed, we stop injecting water until the hot water has almost penetrated, and then we start injecting the next section. This step may need to be repeated 2 to 3 times. After two-thirds of the water is injected, we switch to large water flow injection.When using a large flow of water to inject water, we circle it from the inside to the outside, and then directly inject the remaining water in one breath.The total time was 3 minutes and 39 seconds. After the brewing is completed, we can add the appropriate amount of hot water according to our own preferences. Here, 40ml of hot water is added in Front Street, and the coffee produced will be of moderate concentration. Then we shake the coffee pot to stir it evenly, and then we can start our tasting!very nice! The Golden Mandheling brewed in this way does have a mellow taste. When you drink it, you can clearly taste the aroma of chocolate, nuts, spices, and pine wood. It is overall rich but not bitter, which is different from the conventional Golden Mandheling.If you haven’t tried the drip method before, you can still give it a try, it’s quite fun! But it should be noted that before brewing, we need to smooth the coffee powder cloth so that the hot water can better soak into the surroundings. Also, during the dripping process, we need to lower the spout as much as possible to prevent water droplets from splashing. Just these two things to note~
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
