Characteristics of coffee brewing method V60 filter cup & flavor and taste of coffee brewed in Ethiopia by

The most common question asked by my friends at Qianjie Cafe is, "my family also uses v60. Why is the coffee brewed tasteless?" At this time, the baristas on the front street will find out the key points of the question from the freshness, grinding degree, powder-water ratio, water temperature, cooking method and cooking time of the coffee beans. This time Qianjie Coffee has sorted out the knowledge about V60 brewing and shared it with you.

V60 filter cup

The V60 filter cup designed by the Japanese company Hario can be said to be one of the instruments that every beginner must enter. The name V60, which means a conical angle of 60 °, is quite intuitive. The data of 60 °angle is constantly verified by Hario that coffee powder can be distributed centrally, and water can also flow to the center of the filter cup during water injection, ensuring that the contact time between water and coffee powder is enough to extract the right coffee liquid.

V60 filter cup principle

Another structural feature of the V60 filter cup is that the ribs on the inside of the cup body, the spiral shape extends all the way from the bottom to the top, and the function is to guide the flow, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good and the flow velocity is relatively fast. it is also a filter cup with a fast flow velocity among many filter cups. In addition, the ribs of the V60 filter cup rotate clockwise, and when injected clockwise, it will flow more smoothly along the lines, and if it is injected counterclockwise, it will slow down the flow of water. The large hole in the bottom of the V60 filter cup is also designed to promote the flow velocity.

After understanding the characteristics of the V60 filter cup, we mentioned the freshness, grinding degree, powder-water ratio, cooking water temperature, cooking method, cooking time.

Freshness of coffee beans

The freshness of coffee is critical to the quality of coffee. If coffee beans are placed for too long after roasting, it will lead to the loss of coffee taste and aroma. The best taste period for Qianjie coffee beans is 30 days. After 30 days, the aroma molecules of caffeine decrease with the release of carbon dioxide, so the coffee beans after the taste period may feel boring and insipid.

Grinding degree

The finer the coffee beans are ground, the coffee powder is easy to accumulate at the bottom of the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is also strong or has mixed flavors such as wood flavor.

The coarser the coffee bean is ground, the larger the gap in the powder layer is, the less coffee powder is in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter.

Qianjie Coffee recommends that light roasted coffee beans should be grinded with the size of fine sugar (small Fuji ghost teeth 3.5) and medium and deep roasted coffee beans should be grinded with coarse sugar (small Fuji ghost teeth 4).

Powder-water ratio

This is the difference between the extraction parameters and taste of hand-brewed coffee according to sca's gold cup extraction theory.

[heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The specific brewing volume of coffee beans is 14.5 grams of water, which is 15.5. It is easiest to reach the golden range of 18% 22% of gold cup extraction rate and 1.15% of 1.35% concentration, which is why Qianjie coffee has been recommended to be brewed at 1:15.

Temperature of boiling water

Qianjie Coffee recommends a water temperature of 90-91 degrees for light roasted beans and 88-89 degrees for medium-and deep-roasted beans.

At the same degree of grinding, if the coffee is bitter, scorched, astringent, etc., the temperature of the extraction water can be reduced; on the other hand, if it is washed out and feels light, it means that there are still many flavors left in the coffee grounds, so you can consider raising the temperature.

The aroma and flavor shown by the extraction with proper water temperature and good temperature are positive and comfortable, for example, the acid quality will be very rich, such as the sweet and sour feeling of plums or drupes, and the overall cleanliness, clarity and transparency. can drink more clearly what flavor, delicate, rich and distinct acidity, and can remind people of a certain fruit or even wine, stay in the mouth lasting, let people aftertaste.

Washing and cooking technique

Qianjie coffee is usually brewed in three stages when using a V60 filter cup.

In the first stage of steaming, the amount of brewed coffee powder is twice as much as that of brewed coffee powder, that is, 30g steam for 30 seconds. Steaming refers to the wetting of coffee powder when it touches water, which is the beginning of the release of molecules by coffee cells. After wetting the coffee powder, we will stop injecting water and wait for the complete release of carbon dioxide and the coffee powder to stop expanding and then continue to heat the water in order to achieve a better extraction effect.

The second and third stage extraction refers to the process by which soluble molecules in coffee cells are dissolved in hot water. A coffee bean is made up of 70% insoluble cellulose and another 30% is soluble odor molecules that are 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 acid and aroma, such as flower aroma, citrus acid, etc., then middle molecular sweetness, such as sweet juice, honey, brown sugar, etc., and finally the bitter taste of macromolecules. This is how coffee tastes at different levels.

Cooking time

In the extraction of coffee, the aroma and flavor in the early stage are strong, and the concentration is also very high. The later the extract, the taste and aroma will fade. At the same time, the amount of water poured will also affect the extraction time of coffee. If the amount of water is large, then the water will flow down directly, and the extraction time will naturally be shortened. Qianjie coffee generally 15 grams of powder, depending on beans, gouache ratio at 1:15 in the case of brewing time will be less than 2 minutes-2 minutes 30, not easy to lead to over-extraction or insufficient extraction.

Next, boil the fruit from Essex plus Chevy in front of the street to see the flavor of the V60 filter cup.

Producing area: Yega Xuefei Gedeo Zone

Altitude: 1900-2300m

Variety: original species (Heirloom)

Treatment: washing

Grade: G1

Qianjie coffee brewing parameters

Water temperature: 90ml, 91 degrees.

Degree of grinding: BG#6m (size of fine sugar)

Ratio of powder to water: 1:15

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to the powder layer 2 gram 3, inject the remaining 100 grams (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. 1: 55 "~ 2: 00" titration is completed, remove the filter cup, and complete the extraction.

Brewing flavor: the entrance has bright acidity of citrus, fullness of berry juice and obvious feeling of oolong tea.