The packaging label of Front Street Coffee has a *** scan code to show the specific parameters of a bean, including the recommended grind, temperature and water temperature, technique and brewing time. So let's try to use a simple way to establish the parameters of a pack of unfamiliar coffee beans today.
The extraction process of pour-over coffee is to get the flavor of the coffee out of the coffee grounds. So, how do you "get it"? You can imagine a piece of hard rock sugar, put it in a water cup, pour water, how can you dissolve this piece of rock sugar into the water controllably, it is a dissolution process, uh, extraction process.
You pour in room temperature water, and the rock sugar will slowly melt. Controllable means that you can knock the rock sugar into smaller pieces first; It is also possible to turn room temperature water into hotter water; You can also use a small spoon to stir in, these methods can speed up the dissolution of the sugar cubes, so that the water becomes the cup of sugar water you want.
Pour-over coffee is as simple as that, but there is a slight difference, and that is that if the extraction is too strong, bad flavors will escape with the caffeine, such as bitter and burnt. Let the good taste come out, and let the bad taste not come out.
Duration
Around 2:00-2:10.
Grindability
The powder is too coarse, the water bubble cannot reach the middle of the powder, and the flavor substances are still trapped in the powder after washing; The taste of whether the details should come out or not has come out. If you are pursuing the delicate flavor of hand-poured coffee, Qianjie recommends using a coffee standard sieve, medium roast, medium light roast with an 80% pass rate, and medium and dark roast with a 75% pass rate, and the powder is coarser to prevent bad flavors from coming out too easily.
The assembly of each mill, the use of loss will be different, the scale will often change, the standard sieve is a conservative and reliable method, after getting used to it, you can distinguish the thickness of the powder that is almost coarse, and you can also combine the speed of the water, such as too coarse to launch faster, too detailed to launch the water slower.
80% sifting rate of ground coffee.
Techniques
Front Street does not recommend over-pursuing techniques, which will affect the flavor of the coffee, but the premise is that the flavor of the coffee must be fully "brewed" first. So, how to tell if it has been brewed, that is to look at the shape of the hand-poured powder bowl, the powder bowl, as the name suggests, is to let the coffee powder hold water in the process like a bowl, and it is full of water.
In other words, the water level during the hand punching process is slightly lower than the edge of the powder (about one or two millimeters). If the water is filled too high, it will fall straight off the edge through the V60's sink and the coffee will have no taste. If the water is poured too low, the powder will not be soaked in the water during the process, and it will not have a taste. Whether it is a knife flow or a three-knife flow, the result of this powder bowl is achieved, so that the water can fully pass through the powder layer and then fall into the lower pot, and the excellent coffee taste will come out naturally. And for a more nuanced approach, that's just the process of going from good to great.
Temperature
Most beans are suitable for 91-93 water temperature, the lower the water temperature, the more acidic, the higher the flavor is easier to come out, but the bitterness is also easier to come out. Therefore, if you want to avoid the bitterness of medium and dark roasted beans, you can use a low water temperature of 85-88, such as Blue Mountain, Mandheling, if this situation still feels too bitter, you can further reduce the water temperature to 80 degrees is also an option.
The powder is the right size, and a normal steeping will bring out most of the flavor of the coffee. If the water temperature is too high, the water flow is too fast, and the powder is too fine, the bad taste will come out.
The hand punch parameter is just a reference *** and not a standard answer, it is not wrong not to do so, it is just a suggestion to the majority of the population, if there is no reference ***, then many people will not know where to start. Everyone's taste is different, understand these determinants that affect the taste of pour-over coffee, you can naturally jump out of the ginseng according to your own taste habits and do whatever you want, that is the standard answer for you.
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