With the development of the specialty coffee market, single-origin coffee is becoming more and more recognized by the public. Therefore, many coffee fans are learning how to brew coffee by themselves at home. Therefore, when purchasing coffee beans in Front Street Coffee Shop, coffee fan friends often ask how to distribute the ratio of powder to water for Pour over(V60) coffee. In this next article, FrontStreet Coffee will introduce how to brew coffee by hand.
What is Pour over(V60) coffee?
First of all, coffee fans need to know what Pour over(V60) coffee is. 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.
And since grinding fineness, water temperature, water injection method, and brewing time all affect the extraction of coffee flavor, Pour over(V60) coffee is a brewing method that requires skills and professional coffee knowledge.
The ratio of powder to water in Pour over(V60) coffeeHow to distribute
The so-called powder-to-water ratio refers to the relationship between the amount of coffee added to the powder bowl and the total amount of coffee liquid extracted. According to the concentration recommended by the Specialty Coffee Association of America (SCAA), it is between 1.2-1.45%. 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 powder to water ratio is 1:15. If you use 10g of powder for brewing, the total water volume is 150g.
Therefore, the optimal ratio of coffee powder to water is 1:15. Currently, the ratio of powder to water used in FrontStreet Coffee is 1:15. The reason why this parameter was determined is that 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.
What is the concentration recommended by the Specialty Coffee Association of America (SCAA)?
As for FrontStreet Coffee, the coffee concentration mentioned above is actually the coffee extraction rate when brewing coffee by hand. The coffee extraction rate is the weight lost by the coffee beans during the brewing process as a proportion of the coffee beans used. Because coffee beans contain about 30% leachables and 70% non-leachable wood solids.
Therefore, in coffee, the optimal extraction rate is to extract 60~70% of the precipitable matter. If it is less than 60%, it means under-extraction and the coffee flavor will be incomplete. If it is greater than 70%, it is over-extracted and the coffee will have more bad taste. It is precisely because of this that the SCAA Coffee Association came to the conclusion that the ratio of coffee powder to water is 1:15.
SCAA Gold Cup Extraction Chart
Seven elements of Pour over(V60) coffee
The powder-to-water ratio of Pour over(V60) coffee mentioned above by FrontStreet Coffee is only one of the elements of Pour over(V60) coffee. There are six other factors. Then FrontStreet Coffee will briefly mention the seven elements of Pour over(V60) coffee.
1. Fresh coffee beans
Front Street 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 the 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 coffee bean grinds
The finer the coffee beans are ground, the easier it is for the coffee powder to accumulate at the bottom of the filter paper and the greater the extraction resistance, so the flow rate is slower and the extraction time is longer. The extracted coffee is prone to unpleasant flavors such as woody or miscellaneous flavors. The coarser the coffee beans are ground, 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 lighter.
How to determine coffee bean grinding size?
Of course, FrontStreet Coffee would also like to emphasize that the grinding degree of each specialty coffee will be different due to the presentation of flavor, so it is necessary to determine the grinding degree of the coffee beans through sifting. Furthermore, FrontStreet Coffee recommends that coffee fans purchase a No. 20 cupping calibration sieve. (As shown below)
Then weigh 10g of coffee beans, adjust the grinding degree and grind it into coffee powder, pour it into the sieve and sift it, weigh the sifted coffee powder (it must be sifted until no coffee powder can be sifted out to complete the sieving), sift out The pass rate is 80% (8g can be sifted out of 10g powder), which is the most suitable grinding degree for medium-light roasted coffee beans, and the sifting pass rate is 70%-75% (7-7.5g can be sieved out of 10g powder), which is the most suitable grinding degree for medium-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 90-91°C for medium-light roasted beans, and 87-89°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 (as the first filter cup on the left in the picture above). The V60 cone-shaped 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. Powder to water ratio
The following conclusions can be drawn from the above description by FrontStreet Coffee
[Heavy flavor] 1:10～1:11, which is 1:12.5～1:13.5 of the Jinbei standard
[Moderate taste] 1:12～1:13 (i.e. 1:14.5～1:15.5 of the Jinbei standard)
[Little freshness] 1:14～1:16 (i.e. 1:16.5～1:18.5 of the Jinbei standard)
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.
That’s itSeven elements of hand punchingFinally, coffee fans must know the brewing principle of Pour over(V60) coffee in order to brew a cup of coffee with good flavor.
What is the principle of brewing coffee?
Brewing coffee is actually the process of extracting molecules from coffee cells, and this process includes the following three steps: wetting, dissolving, and releasing. These three steps occur one after another and interact with each other, ultimately producing the flavor of coffee.
【get wet】
Literally speaking, the coffee powder is moistened after it touches the water. This is the starting point for the coffee cells to start releasing molecules, which is the steaming process that is often mentioned in the front street.
【Dissolve】
Dissolution refers to the process in which soluble molecules in coffee cells are dissolved in hot water. This is the most important step, which determines the flavor of coffee extracted. It is also the extraction process that is often mentioned in the front street.
【diffusion】
After the odor molecules dissolve, they leave the coffee cells through osmosis, a process called diffusion. After the odor molecules diffuse into the hot water, the final coffee extract is formed. As mentioned above, the extraction of a cup of coffee involves first extracting acidity, then sweetness, and finally bitterness. Therefore, after a cup of coffee is extracted, it must be shaken a few times to allow the coffee liquid to be evenly blended, so that the most complete coffee flavor can be tasted.
The above is what FrontStreet Coffee has compiled about how novice coffee fans should goKnowledge about Pour over(V60) coffee, hoping to help coffee fans who want to learn about Pour over(V60) coffee, thereby reducing incorrect operations and brewing delicious coffee. Next, FrontStreet Coffee will share the parameter process of Pour over(V60) Yirgacheffe washed fruit diced coffee beans.
FrontStreet Coffee: Ethiopian Guodingding coffee beans
Country: Ethiopia
Origin: Yirgacheffe
Altitude: 1900-2300m
Variety: Local native species
Treatment method: washing treatment
Flavor: Tropical fruits, cream, honey, berries, citrus
FrontStreet Coffee 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"Drip filtration is completed, remove the filter cup and complete the extraction.
The brewed flavor of washed fruit dices: citrus and black tea are present in the mouth, and as the temperature changes, there are cream, caramel, and almond aftertaste with obvious sweetness and a clean and sweet taste.
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
