FrontStreet Coffee has entered the coffee industry in 2013, from coffee planting, coffee roasting, to coffee production, step by step, to today. The more than 30 coffee beans now displayed in the store are just the ones FrontStreet Coffee has selected from hundreds of coffee beans with the flavor characteristics of the production area. Many customers come to FrontStreet Coffee not only to drink a cup of coffee, but also to discuss anything related to coffee. While FrontStreet Coffee provides customers with specialty coffee, it also thinks about how to pass on coffee knowledge to others simply and interestingly.
New to contacthand brewed coffeeMy friends have always thought that hand brewing is difficult and requires a lot of attention. In fact, FrontStreet Coffee likes to look at coffee from a simple perspective. Hand brewing coffee is a process of flavor extraction and filtration at the same time, and the point where this process occurs is centered around the position where water is poured.hand brewed coffeeThe key lies in how to control and balance the extraction of various ingredients in coffee beans to prepare coffee. FrontStreet Coffee will give you a detailed explanation of the common water injection method for Pour over(V60) coffee - the specific operation method of three-stage water injection.
Tips for pouring water into Pour over(V60) coffee: Three-stage water injection
The three-stage water injection method is segmented extraction. Injecting one section of water into three sections can clarify the flavor of the front, middle and back sections of coffee. The method of FrontStreet Coffee is to increase the amount of water injected by hand each time after steaming. Usually, water is injected when the coffee liquid is about to drop to the surface of the powder layer, and three-stage extraction is done with small, medium and large water flows. Relatively speaking, it has relatively high requirements on the flow rate and flow rate of the water.
The three-stage water injection method does not require stirring to improve the uniformity of the coffee powder during the steaming process, nor does it use dripping to increase the infiltration depth, so its applicable beans are between the light roasted beans of the stirring and steaming method and the dark roasted beans of the drip steaming method. , relatively speaking, it is generally applicable to medium-roasted coffee beans. This just proves that most specialty coffee beans are roasted to medium roasting between the first crack and the second crack. Therefore, this is also one of the most popular factors of the three-stage water injection method.
However, FrontStreet Coffee still uses the three-stage water injection method for brewing. Whether it is light roasting or dark roasting, the water flow control will be slightly different, which requires more attention on the barista's skills. When communicating with customers, FrontStreet Coffee often recommends using the three-stage water injection method, because training in the technique requires accumulation over time. Only when you are familiar with a set of techniques can you more fully understand the rules of brewing. At this time, you can switch to other brewing techniques without losing sight of one thing or another.
First water injection:Steamed(Helping exhaust)
Coffee beans will undergo a series of chemical reactions and physical changes during the roasting process from raw beans to mature beans. After reaching a certain level of roasting, a large amount of gas (mostly carbon dioxide) will accumulate in the coffee beans.
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.
Pay attention to the following five points when steaming:
1、Hand pouring waterBefore steaming, flatten the coffee powder.
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 to 40 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 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.
5. The water temperature for brewing coffee is very important. It will directly affect the extraction rate of coffee and thus the taste of coffee. The water temperature for hand brewing should be adjusted according to the degree of roasting of coffee. Generally speaking, the water temperature of dark roasted beans should be lower, 86-88°C. Dark-roasted beans are looser and more active, and gas is easily discharged; light-roasted beans are 90-91°C. Light-roasted beans are relatively hard, and the beans degas slowly, so a higher water temperature should be used to accelerate the gas discharge. FrontStreet Coffee recommends that the water temperature when extracting coffee should be adjusted according to the degree of roasting of the coffee, so as to stably bring out the taste and quality of the coffee. A customer once questioned the brewing temperature. FrontStreet Coffee used Front Street Golden Mandheling coffee beans (dark roast) and brewed it with 90°C water temperature. The result was a taste that was almost "comparable" to espresso.
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.
The above is all theoretical knowledge. Some people may feel that they are still confused. It doesn’t matter. FrontStreet Coffee has developed a standard brewing plan through many experiments. Here is the example of FrontStreet Kenya Azalea coffee beans.
Take [FrontStreet Coffee Kenyan Azalea Coffee Beans] as an example
| Production area | Thika, Kenya |
| treatment plant | Asali Honey Processing Plant |
| altitude | 1550-1750 meters |
| Grading | AA TOP |
| Variety | SL28，SL34 |
| Treatment method | 72 hours washing in Kenya |
| Roast degree | light roast |
This bean is full and round. In order to fully express its bright and mellow acidity, FrontStreet Coffee uses light roasting.
Machine: Yangjia 800N, 550g of green bean input
Bean entry temperature: 200℃
First explosion point: 5'30", 154.3℃
After the first explosion, it developed to 2'10'' and was released at 191.6℃
FrontStreet Coffee Kenya Azalea coffee bean roasting curve
brewing process
The brewing parameters used by FrontStreet Coffee are: Hario V60, powder to water ratio 1:15, water temperature 90°C, grinding fine sugar (Chinese standard No. 20 screen pass rate 80%）。
In terms of brewing technique, FrontStreet Coffee uses twice the amount of steamed water as the amount of coffee powder, that is, 30g of water for steaming, and the steaming time is 30 seconds. The ratio of powder to water is 1:15, so the total amount of water injected is 225g.
Three-stage hand brewing: After steaming, inject water to 125g in the second stage and then divide into sections. The second water injection will stop for 1 minute, and the water injection in the third stage will stop when 225g of water is reached. The total water injection time is 2 minutes (including the steaming time).
Front Street Kenya Azalea Coffee Flavor Description
The overall taste is well-structured and the aroma is obvious. It has the aroma of ripe tomatoes and flowers. It has a full juice taste in the mouth, the flavor of cherry tomatoes and ebony plums, bright acidity, sweetness of berries, and sweet brown sugar aftertaste.
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
