Water flow control, timing of pouring, and the harmony between various parameters are all details we need to pay attention to in the process of brewing coffee. Even the three-stage pour, which Front Street considers the easiest way to brew good coffee with the highest fault tolerance, cannot afford to neglect any of these three details during brewing.After focusing intently for a long time or many times, sometimes we want to try a slightly simpler brewing method. For example, a way to easily brew good coffee without paying attention to pouring timing or constantly controlling the water flow. Coincidentally, Front Street just unearthed a brewing method yesterday that meets these conditions! As long as we pour a fixed amount of water within a fixed time, we can easily brew a delicious cup of coffee.And this method was shared by the founder of the Norwegian coffee brand April--Patrik Rolf! Besides being the founder of a coffee brand, he is also the runner-up of the 2019 WBrC.Patrik has a unique and systematic understanding of coffee, just like the brewing method Front Street is sharing today. Although it is quite different from traditional brewing methods, the coffee tastes great and is very practical.Front Street will first introduce this brewing scheme, which is very simple! We just need to split the total water into two pours and pour them within fixed times. However, this scheme has a limitation--it needs to be paired with a flat-bottom/cake filter cupfor use.There are two reasons why a cake filter cup is needed. The first reason is that the bottom of the cake filter cup is a "flat surface," so the coffee grounds can be distributed relatively evenly, and there is no high demand for water flow control. At the same time, the coffee bed will not be too thick, and the brewed coffee will have higher consistency!The second reason is that the flow rate of the cake filter cup is generally slower, so hot water can stay in the filter cup for more time. And since the hot water is split into two pours, the amount poured each time is not small. Combined with the slow flow rate, this can produce moreimmersion-styleextraction, making the coffee taste more balanced.Similarly, this method is suitable for coffee beans of all roasts, so the choice of coffee beans can be freely selected according to our own taste preferences. Friends who like floral and fruity acidity can choose light-roasted coffee beans, such as Front Street Ethiopia·Huakui from the Front Street bean list, or Front Street Finca La Divisa·Sidra, Front StreetBoquetewashed Geisha;if you prefer a rich and full-bodied taste, you can choose dark-roasted coffee beans, such as Front Street Sumatra·Golden Mandheling from the Front Street bean list, or Front Street Brazil·Queen's Farm~Alright, without further ado, next Front Street will share how to specifically operate this brewing scheme!The coffee beans used by Front Street in this brewing are Front Street Hacienda La Esmeralda·Washed Diamond Mountain from the Front Street bean list. The brewing parameters are as follows:Coffee-to-water ratio: 1:16Grind size: 90% passing rate on a No. 20 sieve, fine granulated sugar grind(relatively fine)Brewing water temperature: 94°CFilter cup used: Origami(origami filter cup)The total amount of water to be poured is 240ml. Since we need to split it evenly into two pours, each pour will be 120ml.So first, we pour the first 120ml of hot water! Use a moderate flow to start pouring from the center, then slowly circle from the inside out.After circling to the outer ring, we keep pouring in large circles until the target amount of water is fully poured. At about 50 seconds, the hot water in the filter cup will have completely drained, leaving a deep crater. When the time reaches 1 minute, we can start the second pour.The second pour is also 120ml. This time, again start pouring from the center, then circle in large circles, and finally keep pouring in large circles until the target amount of water is fully poured.At about 1 minute and 20 seconds, we will finish pouring the target amount of water, and then at around 2 and a half minutes, the coffee liquid in the filter cup will finish dripping. At this point, we can remove the filter cup and end the extraction. Next is tasting time!As Front Street introduced earlier, the coffee brewed this way indeed performs well, and the advantages and characteristics of Front Street Washed Diamond Mountain are well expressed. On the first sip, you can taste elegant floral notes, citrus sweetness and acidity, and fresh green tea. The taste is balanced, the body is light, and the overall drinking experience is very comfortable with no burden at all~So friends who are interested might as well give it a try; it is quite simple to operate. But note that since this pouring method does not have very high extraction efficiency, you can boldly grind finer and boldly use higher water temperature to avoid under-extraction~ The above content is compiled by CoffeeHunters, a coffee news website.
