hand brewed coffeeIt is a brewing method that requires skills and professional coffee knowledge. For example, the amount of Pour over(V60) coffee beans, coffee grinding degree, powder-to-water ratio, brewing technique, etc. will all affect the flavor of Pour over(V60) coffee. So how can you perfectly brew the flavor of a pot of Pour over(V60) coffee? Then in this next article, FrontStreet Coffee will introduce coffee lovers to the brewing techniques of Pour over(V60) coffee and some Pour over(V60) parameters that need to be paid attention to.
How much coffee beans should I use for hand brewing?
For FrontStreet Coffee Pour over(V60) coffee, a cup of coffee generally uses 15g of coffee beans. This is based on the concentration recommended by the SCAA Specialty Coffee Association of America. Based on experiments, they found that the coffee concentration is between 1.2-1.45%.
Here, FrontStreet Coffee can calculate it for you. In order to achieve this concentration range, the ratio of coffee powder to water injection is between 1:12-1:15. The ratio of powder to water is 1:15. Assuming that 10g of powder is used for brewing, the total water volume is 150g.
Therefore, the optimal ratio of coffee powder to water is 1:15. Currently, the ratio of Pour over(V60) coffee powder to water used in FrontStreet Coffee is 1:15. The reason why this parameter was determined is because FrontStreet Coffee has conducted many verifications before. Although 1:12-1:15 is only a recommended range, FrontStreet Coffee has tested several parameters that are no longer in this range.
Among them, drip coffee with a powder-to-water ratio of 1:20 has a very light taste, but 1:10 will be very strong. After adjustment and testing, FrontStreet Coffee believes that 1:15 is more suitable for brewing most coffee beans. Of course, some people will use 1:14 or 1:17. These are all acceptable. The key is to see whether you can accept it. FrontStreet Coffee provides only a parameter that is acceptable to the public. You can use it as a reference.
After determining the ratio of powder to water, it is time to determine the weight of a cup of coffee. FrontStreet Coffee usually brews a cup of coffee by hand to 225g, which is just enough for one person, that is, 15g of coffee powder is used to extract 225ml of water.
Therefore, 15g of coffee beans are needed for a 225ml portion of coffee liquid. This conclusion is based on the optimal water-to-powder ratio for Pour over(V60) coffee.
Is there any difference between the powder-to-water ratio of espresso coffee and Pour over(V60) coffee?
According to FrontStreet Coffee, each coffee shop has a different model of espresso machine, so the extraction parameters are also different, which results in a different ratio of powder to water for making espresso in each coffee shop. FrontStreet Coffee takes espresso extraction as an example. Generally, the espresso liquid extracted from 10g of coffee bean powder is 20ml, which is a ratio of 1:2.
However, there is actually no "one-size-fits-all" parameter for the extraction ratio. After all, it needs to be adjusted according to the conditions of the espresso machine. However, there are unwritten regulations in various industries, which are based on the extraction parameters used by prestigious coffee leaders in the industry as a common value to form a benchmark in the industry. At the same time, FrontStreet Coffee understands that the extraction time of espresso coffee varies according to the length of time. The ratio of short-time espresso extraction to long-time extraction will be more normal.
The following is the ratio of espresso water to powder commonly used in major cafes:
The espresso extraction ratio is between 1:1 or 1:1.5
Regular espresso extraction ratio is between 1:1.5 or 1:2.5
Extend the espresso extraction ratio between 1:2.5 or 1:3
The above are the relevant answers compiled by FrontStreet Coffee about the amount of Pour over(V60) coffee beans and the ratio of Pour over(V60) and espresso water powder. Next, FrontStreet Coffee will share the parameter process of espresso extraction by FrontStreet Coffee and the brewing process of Pour over(V60) coffee for your reference!
FrontStreet Coffee (FrontStreet Coffee) espresso extraction parameters sharing:
Front Street uses their own Sunflower Warm Bean Blend (70%Honduras sherry coffee beans + 30% Yirgacheffe red cherry coffee beans).
Pressure: 9 bar
Temperature: 90.5~96 degrees
Time: 20~30 seconds
Pink to water ratio: 1:1.7~1:2
Amount of powder: 10g (single espresso) 20g (double espresso)
Extraction concentration volume: 20ml (single portion) 40ml (double portion)
Flavor: Obvious fruit acidity, light berry aroma, wine aroma, rich chocolate flavor, obvious sweet aftertaste.
FrontStreet Coffee Pour over(V60) coffee process parameters sharing:
FrontStreet Coffee uses Ethiopian Yirgacheffe washed diced coffee beans to demonstrate:
FrontStreet Coffee: Yirgacheffe Guodingding coffee beans
Country: Ethiopia
Origin: Yirgacheffe
Altitude: 1900-2300 meters
Variety: Local native species
Treatment method: washing treatment
Flavor: Tropical fruits, cream, honey, berries, citrus
FrontStreet Coffee Yirgacheffe coffee bean brewing data sharing
Filter bowl: V60 #01
Water temperature: 90-91 degrees
Powder amount: 15g
Pink to water ratio: 1:15
Grinding degree: Medium to fine grinding (sieve powder to 80% in a No. 20 sieve bowl)
Brewing method: three-stage extraction
In the first stage, 30 grams of water is injected and steamed for 30 seconds, then 95 grams (the electronic scale shows about 125 grams) is injected, and the injection is completed in about 1 minute. When the water level drops to 2/3 of the powder layer, the remaining 100 grams (the electronic scale shows about 225 grams) is injected, and the injection is completed in about 1 minute and 35 seconds. 2‘00”-2'10"Trip filtration is completed, remove the filter cup and complete the extraction.
Washed fruit diced brewing flavor:There are citrus and black tea in the mouth. As the temperature changes, there are cream, caramel, and almond aftertaste. The aftertaste is obvious and the taste is clean and sweet.
It can be seen from the above that the brewing method used by FrontStreet Coffee in Pour over(V60) coffee is three-stage extraction. This is also a requirement for its own operability in the entire Pour over(V60) coffee process. So how can we control the three-stage extraction? What is steaming? Next, FrontStreet Coffee will explain it to you!
Coffee brewing method——Three-stage brewing method
Currently, there are various Pour over(V60) coffee brewing techniques that can be seen in coffee shops. Commonly seen ones include three-stage brewing, one-shot flow, drip brewing, etc. Here, FrontStreet Coffee recommends that novices use the three-stage water injection method to brew, because this method is suitable for light roast, medium light, and medium roast coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back sections of coffee, which can better ensure the flavor presentation of coffee.
The first water injection: steaming (to help exhaust gas)
Many coffee lovers don't know the significance of steaming Pour over(V60) coffee. In fact, steaming is needed because coffee beans will undergo a series of chemical reactions and physical changes during the roasting process from green beans to mature beans. After reaching a certain level of roasting, a large amount of gas will accumulate in the coffee beans (mostly carbon dioxide).
Generally speaking, the fresher it is and the closer it is to baking, the more it will bubble during steaming. Dark roasted beans also release more gas during the steaming process than lightly roasted beans. FrontStreet Coffee's coffee beans are freshly roasted, so customers are generally advised to keep the beans for three days to allow the coffee beans to release carbon dioxide first, thus avoiding instability and under-extraction problems during brewing.
After steaming and releasing the gas, the coffee particles can evenly absorb water, allowing for even extraction in the later stages. Good steaming can exhaust the coffee powder quickly, fully and evenly, and also allow the coffee powder to fully and quickly contact the water, helping the coffee powder to be extracted evenly. These are exactly the purpose and meaning of steaming Pour over(V60) coffee.
When brewing Pour over(V60) coffee, you should pay attention to the following four points:
1. Before pouring water and steaming, pat the coffee powder flat.
2. When steaming, be gentle when adding water.
3. During the steaming process, the extract liquid flowing down should be as little as possible; when there is too much extract liquid in the lower pot, the amount of water injected should be reduced, or the grinding degree should be paid attention to. (If the amount of steaming water is too much and a large amount of coffee liquid is dripped, the falling water does not stay but directly brings out the external substances of the coffee powder. The miscellaneous and astringent taste of the outer layer of the coffee powder also begins to dissolve. In this way, the brewed coffee is light but has an over-extracted taste. If the amount of steaming water is insufficient and there are no water drops falling at all, the coffee powder is not saturated with water and part of the coffee is insufficiently vented, resulting in insufficient extraction.) According to this situation, Front Street Coffee (FrontStreet) After many steaming tests, it was found that it is more appropriate to inject twice the amount of water as coffee powder during steaming.
4. The steaming time is about 30 seconds. When the expansion of the surface of the coffee powder is completed, you will see shrinkage on the surface of the coffee. This means that the steaming is completed and you can start pouring water. (In terms of time, if the steaming time is too long and the coffee is not soaked enough, the coffee may be under-extracted or the coffee may not be fully displayed.) Generally speaking, the end time of steaming will be different for each bean, but FrontStreet Coffee found that this is not conducive to the operation of novices. After all, novices pay attention to standardization and ease of use, so while ensuring that the coffee beans are still in a freshly roasted state, FrontStreet Coffee Coffee), the recommended steaming time is 30 seconds. Of course, experienced people can adjust the time by themselves.
Second water injection
The second water injection starts from the middle and injects a small water column into the bottom of the powder layer. In order to concentrate the penetrating power of the water column, the circle movement range should be small, about the size of a one-yuan coin, and then go out. At the beginning of the second water supply, pay attention to the amount of water and try not to exceed the height of the powder layer. That is to say, when the water column is almost close to the filter paper, the water supply can be stopped.
third water injection
As the originally thicker powder layer on the edge of the filter paper will become heavier due to the draft, it will slip and become thinner as the water level drops. When the water level drops to half, the third water injection can be performed. From the third water supply, you must observe the extent of the water level drop. Also start from the center and supply water in a circle. The water volume should not exceed the height of the powder layer. At this time, you will also observe that the foam ratio has occupied the surface. For the third water injection, you must increase the tumbling of the coffee particles to allow all the deposited particles to tumble and dissolve the soluble substances.
The rolling particles will start to stop when water is added. At this time, the flow rate caused by the falling water level is used to cause friction in the coffee particles. Therefore, once the water is stopped, the coffee powder particles will sink and cause blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it means that the coffee powder particles are kept soaked in water. This will cause astringency and miscellaneous flavors in the final coffee extraction. If the water is cut off too many times, it means that the coffee powder particles are kept soaked in water. This will cause astringency and miscellaneous flavors in the final coffee extraction.
The above is how to operate the three-stage extraction process of Pour over(V60) coffee. I hope it can help coffee lovers who want to try Pour over(V60) coffee themselves, so that they can brew a cup of coffee that satisfies themselves in the future!
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
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
