After a friend bought Front Street Coffee'sPWN Golden Mandheling coffee beans,they asked Front Street, "Why does the taste I brew at home differ from what I drink in the shop? I already scanned the QR code on the coffee bean packaging and followed your parameters for grinding and brewing, so why does it feel like something is missing after brewing?" Don't worry! Front Street Coffee uses the Kono Meimon dripper to brew Golden Mandheling coffee beans. The biggest feature of this dripper is that it enhances the body of the coffee, so the grind size in the parameters is also slightly coarser. Many friends use a V60 dripper to brew Golden Mandheling coffee beans at home, so how can you brew with a V60PWN Golden Mandheling coffee?
 

Front Street Coffee: PWN Golden Mandheling coffee beans
Region: Aceh, Sumatra, Indonesia
Company: PWN Company
Altitude: 1100-1600m
Processing method: Wet-hulled + four rounds of screening for 19 mesh and above
Variety: Ateng

What is the difference between the Kono Meimon dripper and the V60 dripper?
The V60 dripper is a large-hole dripper, and its characteristic is a fast flow rate. The design of extended low ribs and a large hole gives baristas ample room to control the flow rate. For example, during the early stages of brewing, the flow rate can be slowed to fully extract the early flavor compounds, while in the later stages the flow rate can be increased to reduce the production of bitter compounds. Front Street Coffee believes that coffee brewed with a V60 dripper has excellent layering.
 

The Kono dripper is a small-hole dripper, and its characteristic is a slow flow rate. It only has short ribs close to the hole, and the upper part has no ribs, so the coffee bed and filter paper fit tightly together, leaving no space for air to flow. This slows the extraction speed, and the contact time between water and coffee grounds is longer than with a V60 dripper. Front Street believes that brewing with the Kono Meimon dripper can enhance the body of the coffee, so this dripper is used when brewing medium-roast coffee beans.
 

Back to the main topic. Thegrind sizeused by Front Street's Kono dripper to brew PWN Golden Mandheling coffee will produce a thin feeling when brewing with a V60, so how should we adjust?

First, let's review the Kono brewing parameters provided by Front Street Coffee for PWN Golden Mandheling: 15g coffee dose, 1:15 coffee-to-water ratio, 88°C water temperature, grind size: medium-coarse grind (65% passing rate through a 0.85mm aperture sieve). At this point, are you wondering what a 0.85mm aperture sieve is?
 

The purpose of the 0.85mm sieve is to determine a grind size calibration standard suitable for this coffee bean's brewing method. First, weigh out 10 grams of coffee beans, then grind them according to the grind level to be tested, then place the ground coffee into the upper part of the sieve and shake vigorously so that coffee powder finer than 0.85mm falls into the lower part of the sieve. Shake repeatedly and continuously to ensure all coffee powder finer than 0.85mm falls through. At this point, weigh the coffee powder in the lower part, divide the weighed coffee powder weight by 10 grams, and you get what we call the passing rate.

Front Street has conducted different sieving tests and multiple experiments on the grind coarseness for various brewing methods. The final recommendations for black coffee brewing grind coarseness based on 10g of coffee powder passing through the sieve are: Cold Drip > Light Roast Pour Over, Siphon passing rate 80% > Moka, American Drip passing rate 75-80% > Cupping passing rate 70-75% > Medium Roast Pour Over, French Press passing rate 65-70%. Front Street Coffee's PWN Golden Mandheling is a medium roast, so when brewing, the coarseness used is such that the amount of coffee powder passing through from 10g of coffee powder reaches 6.5g-7g, which is about the size of coarse granulated sugar.
 

So sincegrind sizeis not something we adjust, what should we adjust when brewing with a V60 dripper?
When adjusting the grind size is not recommended, then you should adjust the coffee-to-water ratio for brewing! Front Street uses a 1:15 coffee-to-water ratio when brewing with the Kono Meimon dripper, because the Kono dripper is characterized by a slow flow rate and enhanced body, so this parameter is just right for brewing with the Kono Meimon dripper. As for the V60 dripper, which has the characteristics of a fast flow rate and brewed coffee with high layering, Front Street recommends using a 1:13 ratio, so that by reducing the coffee-to-water ratio, the overall body of the coffee is increased.
 

When brewing PWN Golden Mandheling coffee with a V60, should the brewing water temperature be adjusted?
Here Front Street recommends using a water temperature of 90°C. A higher water temperature will cause the coffee's flavor molecules to be released more quickly. Combined with the V60's fast flow rate characteristic, this can make the coffee flavor from PWN Golden Mandheling appear fuller-bodied. One thing to note is that when using this 90°C water temperature, you must ensure that the coffee grind size is still at a passing rate of 65%-70%. If the grind is too fine, brewing at this temperature will cause the coffee to have bitter/woody and other off-flavors.

Having said so much, finally Front Street will summarize the parameters for brewing Golden Mandheling coffee beans with a V60!

Coffee dose: 15g
Coffee-to-water ratio: 1:15

Grind size: Medium-coarse grind (China No. 20 standard sieve passing rate 65%-70%)
Water temperature: 88°C
 

Use three-stage extraction: In the first stage, use 30g of water to fully wet the coffee bed for blooming, then pour 70g in a steady circular motion with a medium-fine stream (total weight at this point is 100g). When the liquid level drops to 2/3 of the coffee bed, begin the third stage, again pouring 95g in a steady circular motion with a medium-fine stream and then stop. The total poured amount is 195g, the final extracted coffee amount is 170g, and the extraction time is 1'45".

Because coffee brewed with a V60 dripper has distinct layering, it should be fully shaken to mix evenly before tasting after extraction is complete.

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The above content is compiled by CoffeeHunters, a coffee news website.