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One of the great joys of Pour over(V60) coffee is using different brewing techniques to interpret a cup of coffee. I believe everyone is very concerned about the hand brewing method. So the most widely spread hand punching techniques at present are the one-knife style and the three-knife style. Let’s take a look at the characteristics of each of these two techniques!
What is the one-flow brewing method?
One-shot flow is a hand-brew technique that many friends know when they first come into contact with Pour over(V60) coffee. Its brewing theory is easy to understand, that is, after the first stage of water injection and steaming, the second stage is filled with the target amount of water at one time. It should be noted that the one-shot flow does not refer to one stage of water injection. The entire brewing process includes two stages of water injection: the first stage of steaming water injection and the second stage of proportional water injection. It is generally believed that one section of water injection is expressed by "one injection type".
brewing process
First, make preparations (warm the filter cup, put in the pot, grind the coffee, prepare water of the appropriate temperature), and pour in the coffee powder. If the amount of powder we use is 15 grams, the ratio of powder to water is 1:15, that is, the target amount of water is 225 grams.
Carry out the first section of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled from the center outward. The coffee powder absorbs water and slowly expands, forming a bulging "coffee burger". Stop filling when 30 grams of water is poured, and wait for 30 seconds of steaming time. The second stage of water injection begins at the 31st second displayed on the electronic scale. The center is circled outwards in a "mosquito-coil-like" water injection. The water flow remains stable and vertical. Use a small water flow (about 4g/s) for the water flow. The liquid level rises steadily, and when the foam on the coffee liquid level is released, it fills the entire surface of the powder layer, and the water column circles from the outermost circle to the center. End the water filling until 225 grams of water is injected. After all the coffee liquid has flowed into the lower pot, remove the filter cup and end the extraction.
What are the characteristics of the one-knife brewing method?
1. Highlight clean, clear and stable flavor
Usually the coffee brewed with one flow will be lighter, cleaner and clearer (horizontally compared with the multi-stage water injection method). Because the one-knife flow does not require too much manual intervention, it can more intuitively and stably express the taste of coffee than multi-stage water injection.
2. Easy to understand, but demanding on basic water injection skills
This brewing method is the easiest for friends to master its theory, but the stability of water injection is very important. There are not too many skills in one-shot flow, but the only thing to pay attention to is the stability and size of the water flow, which are the key to a cup of coffee. Therefore, Yi Dao Ryu is very suitable for new friends to practice. If the water flow is not well controlled, the negative flavor will be reflected more than other methods.
3. Be stricter about parameters
Especially reflected in the parameter of grinding degree, coffee powder that is too coarse can easily cause under-extraction, and coffee powder that is too fine can easily cause over-extraction caused by long soaking time. Therefore, due to the lack of technique, the grinding degree is more stringent than other techniques.
What is the three-stage brewing method?
This is a relatively common brewing technique. Simply put, it divides the entire water filling process into three parts. This includes the first stage of steaming and water injection. Taking Colombian Cymbidium washed Caturra as an example, the parameters used by Front Street are 15 grams of coffee powder as the standard, the powder-to-water ratio is 1:15, the water temperature is 88°C, the grinding degree is medium-coarse grinding, and the No. 20 standard screen pass rate is 65%.
brewing process
First, make preparations (warm the filter cup, put in the pot, grind the coffee, prepare water of the appropriate temperature), and pour in the coffee powder. Carry out the first section of water injection and start timing at the same time. In the first section, 30 grams of hot water is injected and circled from the center outward. The coffee powder absorbs water and slowly expands, forming a bulging "coffee burger".
Stop filling when 30 grams of water is poured, and wait for 30 seconds of steaming time. The second stage of water injection begins at the 31st second displayed on the electronic scale. Water is poured in a circle from the center outwards. The water flow remains stable and vertical. When the water column hits the coffee powder layer, foam will appear. This stage of brewing releases the coffee foam and fills the entire powder layer surface. The liquid level rises to the root of the short ribs. The amount of water injected in this stage is 100 grams.
When the liquid level drops to 1/2, the last section of water injection begins. In this section, 95 grams of water is also injected "smell-like" outward from the center. The original dark brown foam turns into light yellow coffee foam, and the liquid level also returns to the water level of the second section of water injection. After all the coffee liquid has flowed into the lower pot, remove the filter cup and end the extraction.
How to judge the time to refill water?
Three-stage water injection will have two re-water injection time points, namely the second stage and the third stage. The second stage water injection time point is very easy to grasp. Usually, the second stage water injection can be carried out 30 seconds after steaming. The third stage of water injection is more difficult to master because there is no fixed time point. Generally, water injection is performed when the water level drops by 1/2 or 2/3.
When the water level drops by 1/2 or 2/3, there will be neither too much water accumulated in the filter cup nor the powder bed exposed due to the water level dropping too much, resulting in uneven extraction of coffee powder in the upper and lower layers;
After the water level drops, the water flow can directly penetrate the accumulated water and stir the lower powder layer. If the water level is too high and the impact force of the water column is not enough, the upper layer of the coffee powder bed will be over-extracted, while the lower coffee powder bed will be under-extracted.
What are the advantages of three-stage extraction?
1. Enhance coffee flavor
During extraction, the flavor substances of coffee can be extracted more fully and the layering of coffee can be enhanced. When Front Street Oiran coffee is brewed with one-shot flow, it will show bright fruit acidity, with fresh citrus, cranberry flavors, and light floral aroma in the mouth. But when Front Street uses three-stage extraction of Front Street Oiran coffee, the taste becomes much mellower, and it tastes like creamy strawberry, lemon, orange, and black tea, with rich layers.
2. Strong compatibility
It can well express the flavor of coffee for most coffees from different origins and roasting degrees;
For brewers, if you pour a lot of water at the beginning and find that the water level rises too fast, you can take steps to extend the brewing time and let the water level drop before continuing to brew. This can avoid insufficient extraction caused by too fast water flow.
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
