Compared with other single-origin coffees, there are many different ways to make (brew) Pour over(V60) coffee. For example: one-shot flow, three-stage brewing, volcano brewing, variable temperature brewing, stirring, etc. Today let us get to know some of the common brewing methods for Pour over(V60) coffee~
There is still a certain difference between the one-knife flow and the one-throw type. The one-throw type is to inject all the target water volume in one go; while the one-throw flow is divided into two sections, one is used as the steaming in the front section, and the other is to inject the remaining water at one time. Because the theory and technique of brewing are simple and easy to understand, we can see this brewing technique in many places.
Its name is also quite special - "Itto-ryu", which comes from a school of Japanese swordsmanship. The name comes from the fact that the water injection section during brewing seems to be cut off with a knife, so it is divided into two sections.Taking 15g of powder and 225ml of water as an example, the segmented water volumes used in a knife flow are 30ml of steamed water + 195ml of one-time water injection. The total extraction time is about 2 minutes. The characteristic of this brewing method is that it can extract stably and the flavor is relatively clean because no later substances will be extracted.Two and three stages
This is the most commonly used brewing method in Front Street - "three-stage", which is suitable for various flavor types of coffee beans.Recommend Front Street Yirgacheffe, Front Street Cherry Tomato, Front Street Geisha. Because the dissolution rates of different substances contained in coffee are also very different. Simply put, the order of flavors released through hot water is: first sour, then sweet, and finally bitter. Then the purpose of injecting water in stages is to extract all the aromatic substances it holds.
Taking 15g of powder and 225ml of water as an example, the three stages are divided into 30ml of steaming + 95ml of water in the first stage + 100ml of water in the second stage. The extraction time will be relatively longer.In addition to the simmering stage, the more sections of water injection at the same powder-to-water ratio, the more times the powder layer will be flushed, and the time will be relatively longer. The coffee extracted in three stages can more fully dissolve flavor substances, add a certain sense of layering, and have higher compatibility.Three, four and six methodsThe "Four-Roku Method" was invented by Mr. Tetsu Kasutani of Japan. His founding philosophy is that "anyone can brew delicious coffee."Recommended are Front Street Strawberry Candy, Front Street Mozart, and Front Street Cicada.So this method is very simple. It does not require stable water control or an advanced understanding of brewing. As long as you brew according to the formula, you can brew a pretty good cup of coffee.
Keguzhe’s understanding of the four- and six-stroke is: the water injection amount in the first two stages is 40% of the total water injection amount, and their main job is to determine the direction of the coffee flavor (guiding the balance between sourness and sweetness); while the water injection amount in the remaining three stages is 60% of the total water injection amount, and their job is to determine the intensity of the coffee taste, that is, the body.
The most commonly used amount of powder in the Four-Six Method is 20g, and the amount of water is 300ml. It is divided into five stages of brewing, each stage has 60ml of water, and the water injection interval is 45ml (the interval includes the time of water injection).Although what Tetsu Kasutani said is simple, many people still have a relatively high overturning rate after using 46 brewing, and most of the overturning content is overextraction. Because the extraction time is long, many people do not adjust the grinding, resulting in using regular grinding particles to brew directly, and ultimately the coffee is over-extracted.
Therefore, we need to adjust the grinding to a coarser state to make up for the over-extraction consequences caused by too long extraction time. Front Street generally uses coarse particles with a passing rate of 50% through the No. 20 sieve. After such particles are extracted for a long time, the brewed coffee has a mellow taste that conventional coffee does not have~
4. Sanwarm brewing methodThe sauna-warming brewing method invented by Mr. Wu Zelin is actually a type of variable temperature brewing. As the name suggests, it uses water temperatures of different temperatures for brewing. He uses 16g of powder as a basis, and then uses 240ml of water to brew in four stages: 40ml, 60ml, 60ml, and 40ml.
The first two stages use a water temperature of 94°C for brewing, the third stage uses a slightly lower water temperature of 90°C, and the last stage uses a water temperature of 80°C for brewing, thus forming a stepped temperature-changing extraction.
The concept of variable temperature extraction is also easier to understand. It is to use higher water temperature to extract the rich flavor substances in the first stage, and then use lower water temperature to finish in order to avoid the risk of over-extraction caused by continuous high-temperature extraction.Recommended are Front Street Oiran and Front Street Flower Butterfly.However, this brewing method is difficult and requires a lot of brewing tests to find the temperature standard that meets the current coffee beans. So, when you set the right temperature standard, you can end up with a cup of coffee with strong flavor.The volcano brewing method comes from Japan. Its name comes from the fact that the carbon dioxide contained in the coffee beans and the fine coffee powder floating on the surface form a larger bulge, which looks like a big mountain. The hot water injected in the middle will accelerate the exhaust of the coffee powder, which looks like a volcanic eruption, so it is named volcano brew.
It is more suitable for brewing with dark roasted coffee beans, because only dark roasted coffee beans can expel a large enough amount of gas to form a mountain shape. The filter cup uses a fan-shaped filter cup. The amount of powder is 30g. The more powder, the better the visual effect of the volcano. The grinding is slightly coarser.We recommend Front Street Golden Mandheling, Front Street Columbia Cymbidium, and Front Street Queen’s Manor.Then use 300ml (1:10 powder-to-water ratio) of hot water to brew. First use hot water twice the amount of powder to steam for 30 seconds, and then inject water in the center multiple times, in small amounts, softly and repeatedly. There is no limit to each water injection. When your water level starts to drop, you can continue to the next section of water injection until the target amount of water is injected.
The Huoshan Chong has two unique advantages. The first is that it is highly ornamental. You can enjoy a visual feast while brewing coffee. The second is that the coffee it brews has a balanced taste, high sweetness, and not bitter. It’s worth a try for those who like dark roasted coffee.The rise of the stirring method originated from Matt Perger, the 12-year World Coffee Brewing Competition champion. He used this technique to win the championship in the competition. He then uploaded a video on a foreign video website. In the video, he used a wooden stick to stir quickly up and down, then left and right, and then up and down during the steaming stage.
The purpose of stirring is to allow the coffee powder to tumble under the force generated by stirring, so that it can be evenly moistened with water, and ultimately achieve a balanced extraction. For example, in the steaming stage, the water injection will only slowly penetrate downward without stirring, which results in the powder bed at the bottom not having enough time to steam and exhaust, and it is necessary to increase the impact of the first stage of water injection to compensate for the extraction.
However, the stirring technique is relatively difficult. The fine coffee powder will migrate downward to the bottom of the filter cup due to the flow around it, which can easily cause blockage. Secondly, because there is no unified technique and intensity, everyone stirs in their own way. Personal stirring cannot be used as a reference to another person's stirring technique. Many of them just look the same, and their strength and direction are completely different. Therefore, when operating, you must fully understand the intensity and method of stirring, and whether the characteristics of the beans can adapt to it before choosing to use it.Recommend Front Street Bird of Paradise and Front Street Rwanda Red Bourbon.
But in the final analysis, all brewing methods are actually adjusted and changed around the release order of sour, sweet, and bitter flavor substances. When you understand the principle of flavor release, then the brewing method you should use is no longer the focus. The point is that you know what flavor brewing like this can bring you, so you can use it freely. This is why Front Street has always used the three-stage brewing method.
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
