換一種豆子，需要換一種手沖法嗎 Do we need to change pour-over brewing method for different coffee beans?
Newcomers of pour-over brewing may often feel puzzled by many brewing teachings on the Internet. Which one should be used to brew a good coffee? Do you have to constantly adjust the hand brewing method according to the different beans?
Basically, Justin Coffee’s brewing idea is based on roasted beans, so many flavors of coffee beans is left to the roaster to set, and the same pour-over brewing method can be used to taste the flavor characteristics of single-origin beans. First, the flavor and texture are left to the roaster to set the direction, and secondly, the pour-over method will be adjusted according to which direction the brewing wants to show.
– 研磨度：刻度#4 [以小富士、小飛馬為例 / 約為砂糖粗細]
– 水溫：89度 [85-95是適合沖煮的溫度]
– 粉水比：1:15 [較多人採用的粉水比]
– 悶蒸時間 30秒
– 悶蒸粉水比 1:1.5
– 沖煮時間 2分30秒 [含悶蒸]
Basic pour-over brewing method
- Grind size: #4 (according to Fuji or Faema coffee grinder/ about the size of raw sugar particle)
- Water temperature: 89°C (8595°C is suitable for brewing)
- Powder to water ratio: 1:15 (most popular ratio)
- Blooming 30 seconds
- Blooming powder to water ration 1:1.5
- Brewing 2.5 minutes including blooming
Further reading: Tips for perfect pour-over coffee
這個基本想法，是出於方便性，在家用既有的手法，即可品嚐單品咖啡的多元風味；但這也是杯測師的出發點，JC咖啡老闆本身是CQI Q Grader 咖啡品質鑑定師，烘豆後要把關品質，除了用杯測方式檢測品質，也會讓沖煮一致性，也可做為檢測烘豆狀態的參考。
This basic idea is for convenience. You can taste the many flavors of single-origin coffee with the existing method at home; but this is also the starting point of the coffee cupper. The owner of Justin Coffee is a CQI Q Grader, who will check the quality after roasting. In addition to testing the quality by cupping, it will also make the brewing consistent, and can also be used as a reference for testing the status of the roasted beans.
風味: 萊姆酒香 橡木酒桶香 金桔醬 柑橘 葡萄 柚子蜜糖甜感 濃郁乾淨度佳 醇厚圓潤
In addition to the basic method, when you want to further adjust the flavor or texture, you can adjust the brewing parameters.
Flavor: Lime aroma, oak barrel aroma, kumquat jam, citrus, grape, grapefruit, honey sweetness, rich and clean, mellow and full
Taking the above bean as an example, it has a fermented flavor and a mellow and round taste. After brewing, we can choose a direction to strengthen it. If we want to have more fermentation, we can extract less and only beginning part to intensify the fermented flavor. At the same time, we can increase the amount of beans if we want to have a stronger coffee:
Usually use 20g to extract 300 grams, the water temperature is 90 degrees
At this time, use 24 grams to extract 300 grams, and the water temperature is 80 degrees.
-> 4 grams more, water temperature dropped by 10 degrees
At this time, the aroma of the barrels appears continuously, and it has a smooth taste. Also, it brings out the long-lasting lime wine aroma, which enhances the fermentation part of the basic brewing method, very distinctive and delicious!
Each coffee has its best flavor wheel, let we start with basic pour-over brewing, and then try to adjust the extraction rate according to the direction you want to develop to bring out unexpected flavor characteristics!
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures