What is the English word for Pour over(V60) coffee? If the literal translation can be translated as "Hand coffee", but this name is definitely wrong. Secondly, "Hand punch" is also a common mispronunciation. The correct pronunciation should be "Pour over coffee". So what is the basic knowledge of Pour over(V60) coffee? How can I brew a cup of delicious coffee at home? In this next article, FrontStreet Coffee will introduce you to the science one by one.
What is pour-over coffee?
Hand-brewed coffee refers to using a filter cup and filter paper to hold moderately ground coffee powder under an atmospheric pressure. The brewer uses a stable water injection method to pour water of appropriate temperature and volume onto the coffee powder to extract the coffee liquid. Since grinding fineness, water temperature, water injection method, and brewing time all affect the extraction of coffee flavor, it is a brewing method that requires skills and professional coffee knowledge.
Basic knowledge of Pour over(V60) coffee-----Seven elements of Pour over(V60) coffee
First of all, what needs to be understood is that besides the equipment, what else do you need to prepare for Pour over(V60) coffee? For this reason, FrontStreet Coffee combines past Pour over(V60) coffee experience andBasic knowledge of Pour over(V60) coffeeThe following seven elements of Pour over(V60) coffee are summarized to help coffee lovers understand Pour over(V60) coffee more intuitively.
1. Fresh coffee beans
FrontStreet Coffee believes that the best tasting period of coffee beans is 30 days. After 30 days, the aroma molecules of coffee beans decrease with the emission of carbon dioxide. Therefore, coffee beans that have passed their tasting period may feel boring and bland when brewed. This is why Front Street always emphasizes "using freshly roasted coffee beans" before talking about brewing knowledge.
2. Hand-brewed coffee powder thickness standard
At the same time, in order to ensure that the grinding degree of each bean is the most suitable for brewing, Front Street recommends that you purchase a No. 20 cupping correction sieve with a sieve diameter of 0.85mm. We take 10g of coffee beans, adjust a rough grinding degree and grind them into coffee powder, then pour it into the sieve for sieving, and weigh the sieved coffee powder. (The sieving must be completed until no more coffee powder can be sifted out.) The sifting pass rate is 80% (10g of powder can be sifted out 8g), which is the most suitable grinding degree for medium and light roasted coffee beans. The sifting passing rate is 70%-75% (10g of powder can be sifted out 7-7.5g), which is the most suitable grinding degree for medium and dark roasting. If the appropriate sieving rate is exceeded, the coarse grinding degree should be appropriately adjusted. If the appropriate sieving rate is not reached, the grinding degree should be appropriately adjusted small.
3. Brewing water temperature
FrontStreet Coffee also chooses different water temperatures when brewing coffee beans with different roasting levels. During roasting, the substances contained in the coffee beans are lost as the degree of roasting deepens, so the temperature of darkly roasted coffee beans will be lowered to avoid extracting too much impurities. FrontStreet Coffee recommends using a water temperature of 90-93°C for medium-light roasted beans, and 86-88°C for medium-dark roasted beans.
4.Water quality
The mineral components in the water, such as calcium, magnesium, sodium, potassium and other mineral ions in the water, will affect the thermodynamic extraction ability of coffee, thus causing changes in the flavor of the coffee. FrontStreet Coffee does not recommend using tap water to heat and brew directly. Tap water contains many impurities, and the extracted coffee is prone to unpleasant experiences.
5. Brewing filter cup selection
Front Street recommends that beginners choose the V60 No. 01 filter cup. The V60 conical filter cup has a relatively large mouth, and its unique spiral curved ribs make it easier for the air to be discharged to improve the extraction quality. The taste may not be thick enough, but the sweetness and sourness and obvious aroma brought out by its high concentration are its major features.
6. Pink to water ratio
This is the difference in the taste of Pour over(V60) coffee based on the water-to-powder ratio extraction parameters obtained by FrontStreet Coffee based on the sca golden cup extraction theory:
【Heavy taste】1:10～1:11 is 1:12.5～1:13.5 of the Golden Cup Standard
【Moderate taste】1:12～1:13 (i.e. 1:14.5～1:15.5 of the Golden Cup Standard)
【Little fresh】1:14～1:16 (i.e. 1:16.5～1:18.5 of the Golden Cup Standard)
The gram ratio of coffee beans to brewing water is 1:14.5~1:15.5, and it is easiest to reach the golden range of 18%~22% Gold Cup extraction rate and 1.15%~1.35% concentration.
This is why FrontStreet Coffee has always recommended everyone to use 1:15 brewing. Therefore, FrontStreet Coffee summarizes the information given to us by the above SCA extraction ratio parameters:
(1) The greater the powder-to-water ratio, the lighter the coffee taste; the smaller the powder-to-water ratio, the stronger the coffee taste.
(2) Increase the amount of water injected to increase the powder-to-water ratio, resulting in more taste-affecting substances but a lighter taste; reducing the water injection amount to lower the powder-to-water ratio, resulting in fewer taste-affecting substances but a richer taste.
(3) Increase the amount of powder to reduce the powder-to-water ratio, which will reduce the extraction of macromolecules at the end of the coffee and make the taste stronger; reduce the amount of powder to increase the powder-to-water ratio, which will extract more complete flavor substances before reaching the limit, while the richness of the taste will be reduced.
7. Brewing time
In the extraction of coffee, the early aroma and taste are strong and the concentration is also high. The later the extraction liquid goes, the taste and aroma will become lighter. At the same time, the amount of water poured will also affect the extraction time of the coffee. FrontStreet Coffee generally has 15 grams of powder, which varies from bean to bean. When the water to powder ratio is 1:15, the brewing time will be within 2 minutes to 2 minutes and 30, which will not easily lead to over-extraction or under-extraction.
Basic knowledge of Pour over(V60) coffee----Hand-brewed coffee powder thickness standard
Secondly, the degree of grinding of coffee beans for hand-brew coffee also greatly affects the extraction of coffee beans. That is to say, even if the powder-to-water ratio of Pour over(V60) coffee is well controlled, if the thickness of Pour over(V60) coffee powder is too thick or too fine, it will affect the extraction of coffee flavor. For example, the finer the coffee bean powder is ground, the easier it is to accumulate on the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of substances contained in coffee is high, and the brewed coffee is stronger;
In the same way, the coarser the grinding, the larger the gaps in the powder layer, the less coffee powder in contact with hot water, the weaker the extraction resistance, the faster the coffee dripping speed, the lower the extraction rate, so the coffee flavor is also lighter. So just changing the grind level can make a huge difference in the taste of your coffee, which is why coffee grinding is so important.
Basic knowledge of Pour over(V60) coffee----Hand-brewed coffee brewing techniques
Next comes the final step of Pour over(V60) coffee, the brewing technique of Pour over(V60) coffee! 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.Three-step water injection for Pour over(V60) coffeeThe segmented extraction method can clarify the flavor of the front, middle and back sections of coffee, which can better ensure the flavor presentation of coffee.
For example, FrontStreet Coffee mentioned above that the brewer must use a stable water injection method to pour water of appropriate temperature and volume onto the coffee powder for coffee liquid extraction in order to extract a cup of delicious coffee. After all, Pour over(V60) coffee can also be called an art. For example, in addition to fresh ingredients, making a dish also requires attention to heat and chef skills. Hand-brewed coffee is no exception. Then FrontStreet Coffee (FrontStreet Coffee) Coffee) will teach you how to do itThree-step water injection for Pour over(V60) coffeeRight.
Three-stage brewing technique for Pour over(V60) 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 exactlyThe purpose of steaming Pour over(V60) coffeeand meaning.
Hand-brewed coffeePlease pay attention to the following four points when doing so:
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 ends, 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, the coffee will be prone to bitterness and astringency; if the time is too short and the soaking time is insufficient, 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. Therefore, while ensuring that the coffee beans are still in a freshly roasted state, FrontStreet Coffee recommends a steaming time of 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.
After doing the above operations last night, you can get a cup of Pour over(V60) coffee with full aroma.
The above is the relevant content compiled by FrontStreet Coffee on how to make Pour over(V60) coffee. I hope it can help coffee lovers who have prepared the equipment and want to show off their skills in making Pour over(V60) coffee at home.
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
