Recently, many coffee fan friends who come to the Front Street store to buy coffee beans ask Front Street how to do it correctly.hand brewed coffeeOnly in this way can the best flavor be brewed. Front Street often says that the process of brewing coffee by hand is a kind of enjoyment, and the coffee brewed by one's own hands will also feel more delicious at the spiritual level. In this article on Front Street, let’s introduce the four major hand punching techniques.
Four Japanese hand punching techniques
Coffee fans who are familiar with Japan know that the Japanese are particularly pursuing craftsmanship. Of course, they also have the ultimate pursuit of how to brew coffee with special flavor. Therefore, they have developed several Pour over(V60) coffee methods to present the best flavor of coffee beans. The Pour over(V60) method of the baristas in the Front Street store is also based on the Pour over(V60) technique developed by the Japanese. The purpose is to present coffee beans with the best quality from different production areas to coffee fans.
The following are the four most common methods of pouring coffee in Japan:
1. Matsuya style hand flushing
The Matsuya-style hand brewing method was invented by Matsushita Kazuyoshi in 1962. He developed a filter paper that would not hinder the expansion of the powder layer and a corresponding metal frame to maintain the angle of the filter paper. Front Street believes that the special feature of this hand brewing method is that it uses coarsely ground coffee powder and simmers it for a long time. When brewing, first dig a big hole in the coffee powder, then pour a thin column of water above the filter cup from high to downwards until the coffee liquid starts to drip. Then, like drawing a circle, pour water in a circle to wet the coffee powder, cover the lid and steam for 3 minutes. After 3 minutes, start pouring water evenly and continuously. When the coffee liquid reaches half of the coffee pot, stop pouring water, and finally add hot water to dilute it.
Taste: The coffee brewed in this way will have little flavor change and will not become cloudy even after a period of time.
2. Kono style hand punch
Kono style hand brewing is what the industry calls the drip method. As the name suggests, brewing is done in the form of dripping water, just like an hourglass, dripping into the coffee powder drop by drop. Through this method, the coffee powder can be fully steamed. This brewing method requires a very stable pot-holding technique and patience; the general method is to concentrate the water little by little to pre-soak the coffee powder, and when it reaches almost one-third, you can start pouring water. When the water level of the coffee powder reaches the top, you can stop for a while until the water level drops to half, and then add water again.
Taste: The dripping method can highlight the sweetness of coffee and avoid the sour and bitter taste.
3. Volcano punch hand punch
The hand brewing method of volcano brewing uses the carbon dioxide contained in the beans and steams them multiple times to make the coffee powder swell like a volcanic eruption. Therefore, dark roasted coffee beans are more suitable for this method because dark roasted beans have more carbon dioxide. This hand pouring method is mostly used with flannel. Because the powder layer in the middle is very thick, water is mainly injected in the middle in a position about the size of a one-yuan coin. The first half of the volcanic punch is to fully extract without destroying the powder layer; while the second half is to evenly inject water to prevent over-extraction in the middle and achieve a dilution effect. The first one-third of the volcanic brew is over-extraction, and the last two-thirds is under-extraction. These coffee liquids need to be mixed together at the end to get the perfect coffee.
Taste: The coffee brewed by the volcano has a thick taste and high coffee concentration.
4.Zigzag brewing method
This is a brewing method independently researched by Tahara Terujun, a barista at Kakilankan who won the first place in the Japan Barista Championship: using flannel as a filter tool, it is known as flannel-style espresso. Because there is no steaming step in the entire process, the extraction time is only 40 seconds. Its characteristic is to inject water into the coffee powder in a zigzag manner for the purpose of evenly injecting water. After the water is injected evenly, when the extraction liquid dripping from the flannel becomes thicker, increase the amount of water until the extraction liquid starts to become lighter, then increase the amount of water.
Taste: The coffee tastes mellow, has a strong body, and has a clear sweet aftertaste.
It can be seen that the Pour over(V60) coffee method is not so easy to master, but Front Street believes that Pour over(V60) coffee does not have any hard requirements and can be adjusted manually.
For example, the quality of the water, the coffee filter cup, the thickness of the ground coffee beans, the ratio of coffee powder to water, the flow rate, height, brewing and extraction time of Pour over(V60) coffee, or circles and drips can all make subtle differences in the flavor of the coffee. However, these can be changed according to personal preferences and habits by coffee fans after accumulating a certain amount of experience, so as to brew a single-origin coffee flavor that best suits their own taste.
Therefore, Front Street believes that hand brewing is indeed a science. If you want to brew a cup of coffee with good flavor by hand, you must go through a lot of practice. Then Front Street will recommend some hand brewing beginners.Hand brewed single origin coffeeBean bar.
Coffee fans all know that the flavor of coffee beans from different production areas will be different. For example, coffee beans from Africa tend to be more citrus-citric, fresh and bright, while coffee beans from Asia tend to have a mellow taste, while coffee beans from the Americas tend to have nutty and cocoa flavors. So Front Street recommends coffee beans with higher cost performance from these three continents for hand-brew beginners.
African single origin coffee recommendations
First of all, the most representative coffee producing area in Africa is Ethiopia. Among them, Ethiopia’s Front Street Washed Yirgacheffe Coffee is quite famous. Front Street believes that coffee fans are familiar with it. It occupies a corner of the specialty coffee market with its charming fruit acid. Front Street Washed Yirgacheffe ration beans are also sold in the Front Street store, and through water Washed coffee beans will be cleaner and brighter in flavor, and can better highlight the original taste of Ethiopian Yirgacheffe coffee, and highlight its citrus and citric acid. Front Street often says that washed coffee beans can best reflect the basic flavor of a production area, so Front Street believes that this Front Street washed Yirgacheffe coffee is very suitable for practicing hand brewing. And this Front Street Washed Yirgacheffe is also a representative of light roasted coffee beans.
FrontStreet Coffee · Ethiopian washed Yirgacheffe coffee beans
Country: Ethiopia
Origin: Yirgacheffe
Altitude: 1800-2000m
Variety: Local native species
Treatment method: washing treatment method
Flavor: jasmine, berry, lemon, citrus
FrontStreet Coffee hand-brew suggestions
In order to fully extract the fruity acidity of Yirgacheffe, Front Street uses a higher water temperature and a finer grinding degree for extraction. However, in order to avoid over-extraction caused by high temperatures, a filter cup with a faster flow rate, such as a V60 filter cup, is used. The V60 filter cup has a 60-degree tapered shape. The tapered angle allows the coffee powder to be concentratedly distributed. When water is filled, the water flow can also automatically flow to the center of the filter cup, ensuring that the contact time between the water and the coffee powder is sufficient, so that the appropriate coffee liquid can be extracted. In addition, the ribs on the inside of the V60 filter cup body extend in a clockwise spiral from the bottom to the top, allowing enough space between the filter paper and the filter cup to make the water flow better. Coupled with the large holes at the bottom, the water flow rate will be relatively faster than many filter cups.
The specific brewing parameters of FrontStreet Coffee are: V60 filter cup, water temperature at 90°C, water to powder ratio 1:15, powder amount 15g, grinding degree (China No. 20 standard screen pass rate 80%).
Regarding the grinding degree, Front Street would like to remind you that even though they are all Front Street Yirgacheffe, due to the different grades, Front Street will still pass each bean through a sieve to determine their respective grinding degree. Front Street brewing method: first wet the filter paper and preheat the filter cup and coffee pot. Use 30 grams of water to steam for 30 seconds. When the water level drops and the powder bed is exposed, continue to pour water until the powder bed is exposed. Stop pouring water until the water level drops and the powder bed is exposed. Remove the filter cup when the water level drops and the powder bed is exposed. (Start the steaming time) The extraction time is 2'05'.
Asian single-origin coffee recommendations
The most representative coffee in Asia is Indonesia’s Front Street Mandheling. Therefore, Front Street has specially launched a Front Street Mandheling ration bean for new coffee fans to taste. Its coffee processing method is Indonesia’s unique wet planing method. The coffee beans processed by the wet planing method will have special tobacco. , earthy flavor, very distinctive, so Front Street Mandheling is also well-known in the single-origin coffee world, and Front Street Ration Beans themselves want to let new coffee fans understand the flavor of coffee in the most cost-effective way, so this Front Street Indonesian Mandheling coffee beans are perfect for hand brewing practice.
Here, Front Street will popularize Mandheling. There are many types. For example, the king of Mandhelings, Front Street PWN Golden Mandheling, has a cleaner flavor than our common Front Street Lindong Mandheling. The earthy smell has also disappeared, and the three flavors of sour, sweet and bitter are also very balanced. This is because the pwm company that produces Front Street Golden Mandheling attaches great importance to the quality of the coffee fruits and undergoes four manual selections. Only the best quality coffee cherries without defects can be used to make Front Street Golden Mandheling coffee. Therefore, in terms of price, Front Street Golden Mandheling will also be more expensive. However, Front Street recommends that coffee fans who have the conditions may wish to compare the brewing of Front Street Lindong Mandheling ration beans and Front Street pwn Golden Mandheling. The flavor performance of coffee beans from the same production area can provide a good comparison for hand brewing beginners.
FrontStreet Coffee Lindong Mandheling (ration beans) coffee beans
Production area: Lindong production area in Sumatra
Altitude: 1100-1600 meters
Variety: Typica, Kadura
Treatment method: wet planing
Flavor: Baked toast, nuts, caramel, pine, herbs
FrontStreet Coffee · pwn Golden Mandheling Coffee Beans
Production area: Mount Aceh, Sumatra
Altitude: 1100-1600 meters
Variety: Ateng
Grade: G1, 3 hand selections
Treatment method: wet planing
Flavor: Spice, Herb, Caramel, Pine, Nut, Chocolate
FrontStreet Coffee hand-brew suggestions
When Front Street brews Front Street Mandheling coffee beans, they try to unify the brewing parameters. Since the Front Street Sun-Dried Mandheling uses a medium-light roast, while the other four Mandhelings use a medium-dark roast, the brewing parameters used for different roasted coffee beans will be different.
Brewing parameters for light-medium roasted coffee beans: V60 filter cup, 1:15 powder to water ratio, 15 grams of powder, 90 degrees Celsius water temperature, grinding degree (80% passing rate of No. 20 standard sieve)
Brewing parameters for medium-dark roasted coffee beans: Kono filter cup, 1:15 powder-to-water ratio, 15 grams of powder, 88°C water temperature, grinding degree (No. 20 standard screen pass rate 70-75%)
The front street adopts segmented extraction. Use 30 grams of water to steam for 30 seconds. When the water level reaches 125 grams, continue to pour water until the powder bed is exposed. When the water level drops, continue to pour water to 225 grams. Stop pouring water when the water level drops. Remove the filter cup when the powder bed is exposed. (Start timing when steaming) The extraction time of the V60 filter cup is 2'00', and the extraction time of the Kono filter cup is slightly longer, 2'10'.
【Flavour description】
Front Street PWN Golden Mandheling: Varied layers, mellow and clean, high balance, rich nut and caramel aroma, with chocolate flavor, and long-lasting finish.
Front Street Lin Dong Mandheling: Herbal flavor, dark chocolate, caramel, sweet aftertaste.
American single-origin coffee recommendations
Finally, the American coffee-producing area Front Street recommends the Front Street Vivitnango coffee beans (ration beans) from Guatemala. Its coffee beans are also washed, so the flavor will be cleaner and brighter, suitable for hand brewing beginners; and the reason why Front Street recommends thissingle origin coffeeBean is given to hand brewing beginners because its flavor is between the two previous products, Front Street Ethiopian Yirgacheffe and Front Street Indonesian Mandheling. Front Street article also mentioned that Front Street Yirgacheffe is roasted lightly, so the flavor performance will not be the same. So mellow, and the Front Street Indonesian Mandheling is a dark roasted bean, and its flavor performance will be more prominent. The roaster of this Front Street Guatemala Vivitnan Fruit roasted this bean medium, and the flavor performance will be more balanced.
FrontStreet Coffee · Guatemala Vivitnan fruit coffee beans
Country: Guatemala
Production area: Vivitnan fruit
Altitude: 1500-2000m
Variety: Bourbon Cadoura Cadouay
Treatment method: washing treatment
Bean shape: The bean body is relatively uniform
Flavor: Nut Lemon Peel Berry Citrus
FrontStreet Coffee Brewing Suggestions
The brewing parameters used by Front Street are: V60 filter cup, 90°C water temperature, 1:15 powder to water ratio, 15g powder amount, grinding degree (80% passing rate of No. 20 standard sieve)
Front Street brewing technique: Steam 30g of water for 30 seconds. After steaming, pour water in a circle to 125g. After the water level drops by half, continue to pour water to 225g. When all the water has dripped, remove the filter cup. The total extraction time is 2 minutes.
The above is Front Street’s tips on hand punching methods and hand punching for beginners.single origin coffeeDou suggested that I hope this article can help all coffee fans.
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
