With the rapid development of the specialty coffee market, more and more people are beginning to come into contact withhand brewed coffee. Many beginners are confused about the operation of Pour over(V60) coffee. The dazzling array of brewing equipment, coffee brewing techniques, etc. make many people find it troublesome. Many friends also come to Front Street to ask how to get started with Pour over(V60) coffee and how to make Pour over(V60) coffee... In this article, Front Street will talk about the 7 elements of Pour over(V60) coffee andThe principle of Pour over(V60) coffee。
hand flush7The element is Front Street Coffee (FrontStreet Coffee) Simple and easy-to-understand tips compiled by baristas based on their long-standing Pour over(V60) coffee experience.tips, the purpose is that all students do not need to read a lot of information to see what they need to pay attention to when brewing 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.
2coffee bean grinding
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.
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 calibration sieve with a sieve hole 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 90-91°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 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. Hand brewed coffee powder to water ratio
This is the difference in the taste of Pour over(V60) coffee water to powder ratio extraction parameters based on the SCA Golden Cup extraction theory.
[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)
The gram ratio of coffee beans to brewing water is 1:14.5~1:15.5, which is the easiest way 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 for brewing.
7. Hand-brewed coffee 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.
Finished7Elements, let’s talk about the brewing principle of Pour over(V60) 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.
A coffee bean is composed of 70% insoluble cellulose, and the other 30% is some soluble odor molecules, which will be dissolved in order according to the size of the molecules when they come into contact with water. The first small molecular substances to be dissolved include acidity and aroma, such as floral aroma, citrus acid, etc.; then there is the medium molecular sweetness, such as the sweetness of juice, honey, brown sugar, etc.; and finally the burnt bitterness of large molecules, which is how the different levels of coffee taste come from. Therefore, if you like a sweeter taste, the extraction time should be shorter, because the longer the hot water stays on the coffee grounds, the more bitter molecules will be dissolved.
【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.
After talking about the brewing principle, let’s move on to Front Street Coffee (FrontStreet Coffee) Let’s brew the Front Street Sidamo sun-dried Oiran from Ethiopia8.0, see how the baristas brew this coffee bean.
Front Street Coffee (FrontStreet Coffee） · Ethiopian Sidamo Sunbaked Oiran8.0coffee beans
Production area: Gujihambera
Treatment Plant: Buku Able
Altitude: 2350 meters
Variety: Local native variety
Treatment method: Sun treatment
FrontStreet Coffee Pour over(V60) coffee parameters: Hario V60, powder to water ratio 1:15, grinding degree BG#6S (Chinese standard No. 20 screen pass rate 80%), water temperature 90 degrees.
In terms of brewing technique, FrontStreet Coffee uses 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 start timing) The extraction time is 2'00".
[Front Street Ethiopia Sidamori Oiran8.0】Brew flavor: There is the aroma of almonds when the temperature is high, the acidity of citrus appears after cooling down, the fullness of berry juice, the tea feeling of lemon black tea, and the long-lasting sweetness.
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 Front Street Coffee on private WeChat (FrontStreet Coffee), 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
