For more specialty coffee knowledge, please pay attention to: Frontstreet Coffee
FrontStreet Coffee encounters customers asking questions about Pour over(V60) coffee every day. It may be how to pour water into Pour over(V60) coffee? Or how much powder should be used to brew coffee by hand?
In fact, with the development of coffee culture, more and more people no longer think that coffee is a strange thing, but that it can be seen everywhere and can be used at home. Of course, some people think that it is not easy to make a cup of coffee well. Front Street believes that this actually depends on one’s own understanding of how others make coffee, combined with many practical experiences. Maybe after seeing this, many people still feel that they have little knowledge. Today, FrontStreet Coffee will talk about how to brew a cup of coffee by hand. There are many factors that affect the taste of a cup of coffee, and the ratio of powder to water in hand brewed coffee is one of them.
FrontStreet Coffee standardizes our brewing parameters based on the Golden Cup guidelines. Every time new beans are put on the shelves, they will go through adjustments such as roasting, cupping, and hand brewing. The adjustment direction of hand brewing depends on the TDS concentration. Of course, if you usually drink coffee at home, you don’t need to buy a special instrument. You can just judge the intensity based on the taste. After many brewing tests and customer feedback, FrontStreet Coffee recommends that the powder-to-water ratio be controlled at 1:15.
1.2-1.45% is just a statistical range, which is suitable for the taste of most people. If it is lower or higher than this range, it is fine as long as it meets your own taste requirements.
Amount of Pour over(V60) coffee for one person
Whether it is a single person or a group of people, they all follow the range of the Gold Cup extraction rate. FrontStreet Coffee chooses a powder to water ratio of 1:15, and the amount of powder used is 15g, resulting in 225g of coffee liquid, which is just enough for one person. In addition to the size of the filter cup for two people, the amount of powder is increased by 10g. If the amount of powder is added upwards, the powder layer will become thicker and the water flow will slow down, which may easily cause over-extraction. FrontStreet Coffee recommends starting with a single person measuring by hand.
FrontStreet Coffee brews a FrontStreet Colombian Hija coffee sold in its store as an example.
FrontStreet Coffee · Colombian Hija coffee beans
Production area: Colombia Cymbidium production area
Manor: Divide Manor
Altitude: 1800m
Breed: Cicada
Treatment method: double anaerobic sun exposure
Roast level: medium light roast
Flavor: passion fruit, grape, citrus, apricot, preserved fruit
The Pour over(V60) coffee brewing parameters used by FrontStreet Coffee:
Filter bowl: Hario V60
Water temperature: 90℃
Powder amount: 15g (single amount)
Pink to water ratio: 1:15
Grinding degree: the size of fine sugar (Chinese standard No. 20 sieve pass rate 80%).
FrontStreet Coffee chooses a water temperature of 90°C. The higher the water temperature, the more active the movement of material molecules will be, but it will tend to balance when it reaches a certain temperature value. The more active the substance molecules are, the higher the extraction rate will be. As mentioned before, we don’t need the highest value, but look for the most suitable value. While getting enough substance dissolved, we must also ensure a comfortable taste (not too hot on the mouth).
Generally, the water temperature is between 83-94℃. Japan will choose a lower water temperature because they like immersion extraction. This kind of extraction method is not suitable for using higher water temperatures. FrontStreet Coffee (FrontStreet Coffee) has experienced many tests and customer drinking feedback. It is more suitable to brew lightly roasted coffee beans at a water temperature of 90℃.
Grinding degree
Refers to the size of the coffee particles, and the grind size affects the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the finer the grind, the coffee will be easily over-extracted during the extraction process; conversely, the coarser the coffee is ground, the water will extract less substances in the same time, but the coarser the grind, the coffee will be prone to under-extraction. FrontStreet Coffee recommends using the Chinese standard No. 20 sieve pass rate of 80% as the grinding size for hand brewing. This is obtained after many taste tests. It should be noted that the grinding degree of different coffee beans is different, so when the flavor of hand brewing is not right, you can see if there is a problem with the grinding degree.
The finer the coffee is ground, the more surface area is added, which means the extraction speed will be faster. FrontStreet Coffee recommends that if you usually brew dark roasted coffee and now want to brew light roasted coffee, you can grind it a little finer. By the same token, if you usually brew a lot of light-roasted coffee, you need to grind it slightly coarser when brewing dark-roasted coffee.
FrontStreet Coffee uses EK43s. However, one thing to note about FrontStreet Coffee is that even with the same brand of grinders, the grinding conditions will still be different. FrontStreet Coffee will re-sieve the powder every once in a while to see if the grinding degree needs to be adjusted.
Hand-brewed coffee pouring method
FrontStreet Coffee uses segmented extraction, which is a three-stage hand-pour water injection.
The first water injection: steaming (to help exhaust gas)
Coffee beans will undergo a series of chemical reactions and physical changes during the roasting process from raw beans to mature beans. After reaching a certain level of roasting, a large amount of gas (mostly carbon dioxide) will accumulate in the coffee beans.
Generally speaking, the fresher it is and the closer it is to baking, the more it will bubble during steaming. Dark roasted beans also release more gas during the steaming process than lightly roasted beans. FrontStreet Coffee's coffee beans are all freshly roasted, so customers are generally advised to grow the beans for three days to allow the coffee beans to release carbon dioxide first, thus avoiding instability and under-extraction problems during brewing.
After steaming and releasing the gas, the coffee particles can evenly absorb water, allowing for even extraction in the later stages. Good steaming can exhaust the coffee powder quickly, fully and evenly, and also allow the coffee powder to fully and quickly contact the water, helping the coffee powder to be extracted evenly.
When brewing Pour over(V60) coffee, you should pay attention to the following four points:
1. Before pouring water and steaming, pat the coffee powder flat.
2. When steaming, be gentle when adding water.
3. During the steaming process, the extract liquid flowing down should be as little as possible; when there is too much extract liquid in the lower pot, the amount of water injected should be reduced, or the grinding degree should be paid attention to. (If the amount of steaming water is too much, and a large amount of coffee liquid drips, the falling water does not stay but directly brings out the external substances of the coffee powder. The miscellaneous and astringent taste of the outer layer of the coffee powder also begins to dissolve. The coffee brewed in this way is both weak and over-extracted. If the amount of steaming water is insufficient and there are no water droplets at all, the coffee powder is not saturated with water, and part of the coffee is insufficiently vented, resulting in insufficient extraction.) According to this situation, Front Street Coffee (FrontStreet) After many steaming tests, it was found that it is more appropriate to inject twice the amount of water as coffee powder during steaming.
4. The steaming time is about 30 seconds. When the expansion of the surface of the coffee powder is completed, you will see shrinkage on the surface of the coffee. This means that the steaming is completed and you can start pouring water. (In terms of time, if the steaming time is too long and the coffee is not soaked enough, the coffee may be under-extracted or the coffee may not be fully displayed.) Generally speaking, the end time of steaming will be different for each bean, but FrontStreet Coffee found that this is not conducive to the operation of novices. After all, novices pay attention to standardization and ease of use, so while ensuring that the coffee beans are still in a freshly roasted state, FrontStreet Coffee Coffee), the recommended steaming time is 30 seconds. Of course, experienced people can adjust the time by themselves.
Second filling of Pour over(V60) coffee
The second water injection starts from the middle and injects a small water column into the bottom of the powder layer. In order to concentrate the penetrating power of the water column, the circle movement range should be small, about the size of a one-yuan coin, and then go out. At the beginning of the second water supply, pay attention to the amount of water and try not to exceed the height of the powder layer. That is to say, when the water column is almost close to the filter paper, the water supply can be stopped.
The third filling of Pour over(V60) coffee
As the thicker powder layer on the edge of the filter paper will become heavier due to the draft, it will slip and become thinner as the water level drops. When the water level drops to half, the third water injection can be performed.
From the third water supply, you must observe the extent of the water level drop. Also start from the center and supply water in a circle. The water volume should not exceed the height of the powder layer. At this time, you will also observe that the foam ratio has occupied the surface. For the third water injection, you must increase the tumbling of the coffee particles to allow all the deposited particles to tumble and dissolve the soluble substances.
The rolling particles will start to stop when water is added. At this time, the flow rate caused by the falling water level is used to cause friction in the coffee particles. Therefore, once the water is stopped, the coffee powder particles will sink and cause blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it means that the coffee powder particles have been soaked in water. This will cause astringency and miscellaneous flavors in the final coffee extraction.
Summary:
For the Front Street Colombian Hija coffee beans brewed by FrontStreet Coffee, the overall process is to use 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 time) The extraction time is 2 minutes.
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
