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Front Street Coffee prefers to choose floral and fruity varieties when making iced coffee, and recommends sun-dried Huakui coffee beans. The impressive stage name "Huakui" was actually given by a domestic green bean merchant in the Chinese context after this bean successfully won the championship in the TOH sun-dried group that year, meaning "leader of a hundred flowers." Later, with the support of promotion and publicity from various merchants, it also gained the title of "comparable to Geisha." With a famous name, excellent quality, rich and juicy fruit flavors, an affordable price, and extremely high extraction compatibility (easy to brew), the combination of these advantages not only made Huakui stand out among Ethiopian coffees, but also made it the first choice for many friends when trying single-origin coffee.
For the dose, choose 15 grams of coffee beans for a single serving, and the dripper is still a resin V60. In order to extract a stronger coffee liquid, a coffee-to-water ratio of 1:10 is chosen, so the entire process only pours 150 grams of water onto the coffee grounds, finally yielding about 120 grams of coffee liquid.
After grinding the coffee beans, put them into a rinsed filter cup. The purpose of rinsing the filter cup is to make the filter paper fit the dripper better. First put 90 grams of ice cubes into the server. Front Street Coffee will gently stir the ice cubes with a stirring rod, in order to pre-chill the server, and the serving cup will also be cooled in advance.
The entire brewing process will be divided into two stages. In the first stage, pour 30 grams of water for blooming, in order to allow the coffee to properly release carbon dioxide. We know that too much carbon dioxide will hinder the water flow from extracting the flavor substances in the coffee, so usually a small amount of hot water is poured in the first stage for blooming, generally using twice the amount of water as the coffee dose.
The blooming time is chosen as 30 seconds. In the second stage, pour directly until the water amount reaches 150 grams. The pouring method is a gentle circular pour with a small stream of water. The entire extraction process takes about 1 minute 45 seconds. Once all the coffee liquid has finished dripping, the dripper can be removed to end the extraction.
When serving, Front Street Coffee will finally shake the server. First, to make all the extracted flavor substances evenly distributed; second, to quickly cool the coffee liquid. The iced coffee made this way not only has a full mouthfeel, but also carries the unique red floral aroma, berry-like sweet acidity, and dried apricot charm of sun-dried Huakui—refreshing and clear.
What coffee beans to choose for iced pour-over?
In Front Street's view, a delicious cup of iced pour-over coffee cannot be separated from high-quality fresh coffee beans. If you like sweet-and-sour cold brew, recommend three specialty coffee beans: Front Street Fruit Ding Ding, Front Street Strawberry Candy, and Front Street Huakui. They are not only full of fruit aroma, but also present a delicate sweet-and-sour taste under low-temperature extraction;
If you prefer a balanced taste, then recommend Front Street, Diamond Mountain, Front Street Kafa Forest, and Front Street Gesha Village Chaka, which have a good balance of sweetness, acidity, bitterness, and sweetness; but if you are someone who only loves mellow dark-roasted coffee, then you should start with these single-origin coffees: Front Street Queen's Estate, Front Street Bird of Paradise, Front Street Golden Mandheling, and Front Street Huilan.
The above content is compiled by CoffeeHunters, a coffee news website.
