Many coffee enthusiasts love drinking specialty pour-over coffee, but they feel that pour-over coffee requires a lot of equipment and both skill and many tools to operate. For this reason, Front Street Coffee has launched a drip bag series. Front StreetThe drip bag coffee series features flavors from multiple origins, such as Sidamo, Brazil, Honduras Sherry, and more. Of course, there are other types of coffee beans as well. If customers want them made into drip bags, Front Street Coffee will also make them according to their needs. For example, a few days ago, a customer tried a Golden Mandheling in the shop and was satisfied with the taste, but did not want to grind the beans at home, so we made it into a drip bag on the spot for the customer.
How to choose drip bag coffee?
1. Production date: Generally, freshly ground coffee powder is the freshest. Drip bags are made by carefully roasting and meticulously grinding the coffee and then immediately sealing it in bags. You should try to buy ones with a roasting date as recent as possible; after more than 2 months, the taste will deteriorate.
2. Completeness of information: Coffee bean information includes variety, grind size, origin, roaster, etc.
Advantages of drip bag coffee:
1. Compared with instant coffee,drip bag coffee has a richer flavor. Drip bag coffee offers more choices, allowing you to experience coffee from different origins, with different processing methods, and different roast levels, and you can drink more specialty coffees with unique flavors.
2.Drip bag coffee contains no additives such as flavorings or creamer, making it healthier.
3. Affordable, quick and convenient to brew, easy to carry, and no brewing equipment needs to be prepared.
Front Street Sidamo coffee has always been deeply loved by everyone. In order to make it more convenient for everyone to brew coffee in daily life, this time Front Street Coffee (FrontStreet Coffee) has made Sidamo coffee into drip bags. In order to make the best-tasting drip bag,Front Street Coffee (FrontStreet Coffee) pays great attention to the cleaning of the grinder, the grind size, and the packaging.
Grinding
The quality of drip bag brewing is first determined by the flow rate; it cannot be too slow or too fast, and this depends on the grinding of the grinder. If the grinder used is not of a sufficient grade and the grinding quality is poor, a large amount of fines will definitely be produced during grinding, resulting in uneven grinding. During brewing, this will cause "traffic jams" and slow down the flow rate. If the steeping time is too long, over-extraction will occur, and the result will be a muddy taste and poor flavor. No matter how good the beans are, they will not be able to express their proper flavor.
Grinder cleaning
What affects coffee flavor is not only the grind size, but also the cleanliness of the grinder. Front Street strictly requires that before starting to grind drip bag coffee each time, the grinder must be carefully cleaned. Not only that, Front Street also regularly checks the cleaning and maintenance condition of the grinder and supervises the overall grinder cleaning and packaging process.
Automatic packaging machine / nitrogen flushing
Using mechanical automatic packaging has two purposes: first, to improve the sealing effect of the outer packaging; second, to inject nitrogen during packaging to remove oxygen as much as possible, making oxidation less likely to occur and greatly extending the freshness period of the coffee flavor. If it is hand-packed and no nitrogen is injected into the drip bag, the freshness period may be only one month. With automatic packaging and added nitrogen, the shelf life can easily reach one year.
This time Front Street introduces two seasonaldrip bag coffees and the ever-popular Sherry drip bag coffee. Front Street's current seasonal drip bag coffees include Natural Sidamo drip bags and Brazil Red Fruit drip bags.
Brazil Semi-Washed Red Fruit Drip Bag (obvious sweetness, light lemon aroma, rich nutty flavor, and a pronounced dark chocolate note in the finish)
Brazilian coffee beans were introduced from French Guiana (a country in northern South America) in 1720. At that time, Brazil was a Portuguese colony, while many other South American countries were Spanish colonies. Therefore, most South American countries speak Spanish, while Brazil speaks Portuguese.
In order to bring Guiana's coffee beans to Brazil (at that time, the outflow of coffee to other countries was strictly prohibited), a Portuguese officer stationed in Brazil won the heart of the wife of the Governor of Guiana and successfully brought coffee seeds into Brazil. Since then, coffee quickly adapted in Brazil and spread from the north to the southeastern state of São Paulo. By 1845, Brazilian coffee beans already accounted for 45% of the world's total coffee beans. Currently, Brazil is the world's largest coffee exporter.
Front Street Coffee (FrontStreet Coffee) not only includes Brazil in its drip bag series, but Brazilian coffee can also be found in its everyday drinking bean coffee series. This shows that Brazil, as a coffee-producing country, is an indispensable presence among classic coffee flavors. Front Street's everyday drinking beans are the "face" of regional coffee beans, because their basic regional flavor is more recognizable, and they are also low-priced, cost-effective coffee beans.
Semi-washed processing method
In the semi-washed processing method, after selecting suitable coffee cherries, the skin, pulp, and part of the mucilage are removed, and the beans are dried with a small amount of mucilage remaining until the moisture content reaches 12%.
Front Street Coffee (FrontStreet Coffee) believes that the semi-washed processing method is actually similar to honey processing. For example, Costa Rica is famous for honey processing. Honey processing was merely used by Costa Rica to define semi-washing, and Costa Rica has made honey processing even more refined, dividing it into yellow honey, red honey, black honey, and so on. So gradually, the term "semi-washed" became less famous than "honey processed." However, when Front Street Coffee (FrontStreet Coffee) cupped Costa Rican honey-processed coffee beans, it found a clear difference from Brazilian semi-washed coffee beans. Although both show obvious sweetness, Costa Rica's sweetness tends toward the sweetness of dried fruit and is lighter, while Brazil's sweetness tends toward the sweetness of chocolate and is heavier.
Natural Ethiopia Sidamo (light floral aroma, rich berry acidity, with a fermented note)
The Sidama region is located in southern Ethiopia. Agriculture is the main industry here, and the coffee-growing areas are located around the Great Rift Valley. The largest town in Sidama is Hawassa, an important local coffee export distribution center. The coffee flavors of Sidamo are very diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced in each town and area. Sidamo has a balanced flavor and relatively high sweetness. Its body is also somewhat heavier than that of Yirgacheffe, especially the red-wine-like acidity and sweetness produced during the natural pulp fermentation process.
Natural processing method (African raised beds)
The coffee cherries are spread directly on concrete ground or drying racks to dry, with the aim of making the coffee dry and easy to preserve. Usually depending on weather changes, the drying time is about 2-4 weeks.Coffee usually intended for commercial use is dried on concrete ground, and the coffee cherries must be constantly and promptly turned so that both sides are heated evenly, which helps drying and also prevents the bottom from touching the ground for too long and becoming moldy.
Hand-selected cherries and coffee beans used for specialty coffee are processed by natural drying on African Beds (African raised drying beds). The coffee cherries are spread on breathable mesh beds to sunbathe, and the thickness of the layer on the racks varies according to local conditions.
Drip bag coffee brewing method
1. Taking Front Street Coffee's (FrontStreet Coffee) drip bag coffee as an example, the coffee powder weighs 10g.
2. Tear open the outer packaging bag, take out the drip bag inside, tear open the opening of the drip bag, and pull open the two small ears on both sides to rest them on the cup.
3. When choosing a cup, try to choose one with a not-too-large rim, otherwise the two ears of the drip bag coffee may not hang securely. The cup used by Front Street Coffee (FrontStreet Coffee) has a rim diameter of about 8-9 cm.
4. The brewing technique for drip bag coffee is actually the same as for pour-over coffee, except it is not as rigorous as pour-over coffee. But basically, water temperature, blooming, and circular pouring are still necessary. Front Street Coffee's (FrontStreet Coffee) brewingparameters for drip bag coffee can be referenced as follows: water temperature 90°C, bloom for about 10s, and the amount of water for blooming can be the same as the amount of coffee powder.
5. After the blooming is finished, pour water directly until the end. If you want to be more particular, you can also pour in two stages. The amount of water poured is determined by the chosen cup. Front Street Coffee (FrontStreet Coffee) chose a 300ml glass cup, pouring in a small circular stream, and stopping when the water reaches 7/10 of the cup.
After brewing is complete, remove the drip bag. It cannot be used again after one brew, because the substances in the coffee powder have already been extracted. If you brew it again, there will be nothing left to extract, and the taste will be very watery. There is no need to feel that brewing only once is wasteful. The drip bags currently sold on the market basically guarantee fresh grinding, and the price is also very attractive.
The above content is compiled by CoffeeHunters, a coffee news website.
