FrontStreet Coffee encounters customers every day asking abouthand brewed coffeeThe question may be how to pour water into Pour over(V60) coffee? Or how much powder should be used to brew coffee by hand?
In fact, with the development of coffee culture, more and more people no longer think that coffee is a strange thing, but that it can be seen everywhere and can be used at home. Of course, some people think that it is not easy to make a good cup of coffee. Front Street believes that this actually depends on their own understanding of how to make coffee, combined with many practical experiences. Maybe after seeing this, many people still feel that they have little knowledge. Today, FrontStreet Coffee will talk about how to brew a cup of coffee by hand. There are many factors that affect the taste of a cup of coffee, and the ratio of powder to water in hand brewed coffee is one of them.
In terms of brewing, FrontStreet Coffee advocates the conservative Pour over(V60) coffee injection method, which requires accurate grinding, accurate temperature, accurate weight, and full extraction at the accurate time. On this basis, it ensures the presentation of coffee flavor. The accurate parameters referred to by FrontStreet Coffee are based on the parameters provided by SCA and combined with the actual application of FrontStreet Coffee. Overextraction refers to higher than the requirements of the Gold Cup, and underextraction refers to lower than the requirements of the Gold Cup. With this brewing method, FrontStreet Coffee provides everyone with a standard behavior that can be adjusted based on your own preferences.
what isJinbei extraction rate？
30% of coffee beans are soluble, but it is not best to extract all 30% of the soluble substances. The Gold Cup extraction rate defined by SCAA is 18-22%, that is, 10g of coffee powder extracts 1.8-2.2g. Come on, the TDS concentration of drip coffee is about 1.2-1.45% (the index in the figure below), that is, the extracted 18-22% coffee substances account for 1.2-1.45% of the whole cup of coffee, so most of the Pour over(V60) coffee we drink is water. FrontStreet Coffee recommends that you use a calculator to calculate. In order to achieve the concentration range of 1.2-1.45%, the ratio of coffee powder to hand-pour water is between 1:12-1:15.
FrontStreet Coffee standardizes our brewing parameters based on this range. Every time new beans are put on the shelves, they will go through adjustments such as roasting, cupping, and manual brewing. The adjustment direction of manual brewing is to look at the TDS concentration. Of course, if you usually drink coffee at home, you don’t need to buy a special instrument. You can just judge the intensity based on the taste. After many brewing tests and customer feedback, FrontStreet Coffee recommends that the powder-to-water ratio be controlled at 1:15.
1.2-1.45% is just a statistical range, which is suitable for the taste of most people. If it is lower or higher than this range, it is fine as long as it meets your own taste requirements.
Hand-brewed coffee per person
Whether it is a single person or a group of people, they all follow the range of the Gold Cup extraction rate. FrontStreet Coffee chooses a powder to water ratio of 1:15, and the amount of powder used is 15g, resulting in 225g of coffee liquid, which is just enough for one person. For a two-person portion, you need to choose a larger filter cup and increase the amount of powder by 10g. If you add more powder, the powder layer will become thicker and the water flow will slow down, which can easily cause over-extraction. FrontStreet Coffee recommends starting with a single person measuring by hand.
FrontStreet Coffee brews a FrontStreet Colombian Flower Moon Night coffee sold in its store as an example.
FrontStreet Coffee · Colombian Flower Moonlight Coffee Beans
Production area: Colombia Cymbidium production area
Manor: Estogardin Farm
Altitude: 1800m
Breed: Catura
Treatment method: Anaerobic solarization
Roast level: light roast
The Pour over(V60) coffee brewing parameters used by FrontStreet Coffee:
Filter bowl: Hario V60
Water temperature: 90℃
Powder amount: 15g (single amount)
Pink to water ratio: 1:15
Grinding degree: the size of fine sugar (Chinese standard No. 20 sieve pass rate 80%).
FrontStreet Coffee chooses a water temperature of 90°C. The higher the water temperature, the more active the movement of material molecules will be, but it will tend to balance when it reaches a certain temperature value. The more active the substance molecules are, the higher the extraction rate will be. As mentioned before, we don’t need the highest value, but look for the most suitable value. While getting enough substance dissolved, we must also ensure a comfortable taste (not too hot on the mouth). Generally, the water temperature is between 83-94℃. Japan will choose a lower water temperature because they like immersion extraction. This kind of extraction method is not suitable for using higher water temperatures. FrontStreet Coffee (FrontStreet Coffee) has experienced many tests and customer drinking feedback. It is more suitable to brew lightly roasted coffee beans at a water temperature of 90℃.
Grinding degree
Refers to the size of the coffee particles, and the grind size affects the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the finer the grind, the coffee will be easily over-extracted during the extraction process; conversely, the coarser the coffee is ground, the water will extract less substances in the same time, but the coarser the grind, the coffee will be prone to under-extraction. FrontStreet Coffee recommends using the Chinese standard No. 20 sieve pass rate of 80% as the grinding size for hand brewing. This is obtained after many taste tests. It should be noted that the grinding degree of different coffee beans is different, so when the flavor of hand brewing is not right, you can see if there is a problem with the grinding degree.
The finer the coffee is ground, the more surface area is added, which means the extraction speed will be faster. FrontStreet Coffee recommends that if you usually brew dark roasted coffee and now want to brew light roasted coffee, you can grind it a little finer. By the same token, if you usually brew a lot of light-roasted coffee, you need to grind it slightly coarser when brewing dark-roasted coffee.
FrontStreet Coffee uses EK43s. However, FrontStreet Coffee should mention that even if they are grinders of the same brand, the grinding conditions will still be different. FrontStreet Coffee will re-sieve the powder every once in a while to see if the grinding degree needs to be adjusted.
Hand-brewed coffee pouring method
FrontStreet Coffee uses segmented extraction, which is a three-stage hand-pour water injection.
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.
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 filling of Pour over(V60) coffee
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.
The third filling of Pour over(V60) coffee
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.
Summary:
FrontStreet Coffee brews the Front Street Columbia Flower Moon Night coffee beans. The overall process is to use twice the amount of steaming water as the amount of coffee powder, that is, 30g of water for steaming, and the steaming time is 30 seconds. When the water level drops and the powder bed is about to be exposed, continue to pour water to 225 g and stop injecting water. When the water level drops and the powder bed is about to be exposed, remove the filter cup. (Start steaming and time) The extraction time is 2 minutes.
Front Street Columbia Flower Moon Night Coffee Flavor
Rich strawberry aroma, strawberry acidity in the mouth, jam-like sweetness in the middle, slight cocoa finish, and juice-like taste.
Of course, in addition to the three-stage brewing technique, there are also one-shot brewing, dripping, volcano brewing, stirring and so on. 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. Below, FrontStreet Coffee briefly introduces several other brewing techniques and their advantages and disadvantages.
Stirring and steaming method
Suitable for light roasted coffee beans
Stirring method: Use a stirring rod to perform cross stirring during the steaming stage. It is also a branch of the three-stage style. It was a hand brewing technique developed after Matt Perger, the 2012 World Brewing Competition champion. This approach can effectively increase the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, and enhance the taste of coffee without being too thin.
The stirring method has high requirements on the quality of coffee beans. If poor coffee beans are used, its bad flavor will be amplified. In addition, the stirring and steaming method is more suitable for brewing lightly roasted coffee beans. The grinding degree is often relatively fine, which can increase the water immersion area of the coffee powder and improve the extraction rate. But if you don’t control the degree of stirring well, it’s easy to over-extract.
Therefore, we also recommend pairing it with hand brewing equipment that is good at fast extraction. The Hario v60 filter cup adopts alternate long and short lengths and spiral extraction ribs, which improves the speed of pouring water. Hario The cloud-shaped design of the Buono hand-pour pot and the wide bottom of the pot can provide stronger penetration for the injected water flow, allowing the fine powder to be in a tumbling state for a longer period of time. This is very important because the release of the internal substances of the coffee powder is suspended when the coffee powder is tumbling, thus avoiding the extraction of foreign flavors caused by long-term soaking.
Japanese drip water injection method
Suitable for medium roast or darker roast coffee beans
The drip-injection method is also called essence extraction: the drip-injection water flow is weak, destroying the coffee powder layer as little as possible, reducing convection, and increasing the soaking time. This Japanese technique produces coffee with high alcohol, high sweetness, richness, smoothness, and distinct texture.
Because water needs to be discharged drop by drop from a hand-washed kettle, it is suitable to choose a flattened wide-mouth spout or a wide-mouth crane-mouthed kettle. The advantage of this type of hand-washed kettle is that the thickness of the water flow is highly controllable, and it is more suitable for dripping water. With Kono's conical filter cup, its ribs stop at less than half the height of the filter cup. This design allows the filter paper to fully adhere to the wall of the cup after absorbing water, and the exhaust space is greatly limited. This method is more suitable for medium roasted or darker roasted coffee beans such as Front Street PWN Golden Mandheling and Front Street Jamaica Blue Mountain No. 1.
When we start to pour water, we use dripping water to increase the soaking time. Under the condition of low water-to-powder ratio, the coffee powder can be fully expanded without any odor. Then we use fine water flow and thick water flow to inject water to extract the floral and fruity aroma in the front part of the coffee. The whole process takes about 4-5 minutes.
One-way brewing method
The meaning is that after steaming, only one uninterrupted water injection is done, hence the name.
After steaming, continuous water injection can keep the coffee powder soaked in water. The retained liquid can fully release the aromatic substances in the coffee powder. The water flow rate continues to increase, and the water flow rate is reduced before the water reaches the filter cup. This technique mainly controls the amount of water injected and the flow rate. It is necessary to know when to inject water so that the whole section can be obtained without losing the balance. Improper water injection method will destroy the overall balance of the coffee.
This approach is mainly to maintain a gentle flavor and balance. The not-so-good thing is that because the water injection method is not well controlled, the water falls through the filter paper on the edge at the upper level where there is no coffee powder, so that the coffee made may be mixed with water flavor.
Volcanic Brewing Technique
The "volcano brewing" technique originated from Japan and is suitable for dark roasted coffee beans, because these coffee beans contain more carbon dioxide. Using the carbon dioxide in the coffee beans, after multiple steamings, the coffee powder bulges like a volcanic eruption. "Volcano Brewing" mostly uses flannel filter cloth and V60 filter cup for brewing. Because the powder layer in the middle is thicker, water is poured into a position about the size of a 1 yuan coin in the middle of the coffee powder. The first half focuses on full extraction without destroying the powder layer, while the second half is filled with water evenly to prevent the coffee powder in the middle from being over-extracted and diluting it.
Advantages: The coffee tastes mellow and has a clear sweet aftertaste.
Disadvantages: Over-extraction in the first half and under-extraction in the second half, resulting in uneven coffee liquid. It must be fully shaken after brewing to blend into perfect coffee. However, shaking the coffee will cause the temperature of the coffee to drop. If high-temperature extraction is used to maintain the temperature, the coffee will become dry.
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)
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
