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Pour-Over Zambia Coffee Record_Zambia Coffee Pour-Over Parameter Recommendations_Zambia Coffee Small

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) Beans: Zambia Coffee, self-roasted Equipment: Mailbox grinder, copper pot, flannel Grind size: Adjustable to minimum then loosen four notches Water temperature: 93 degrees Celsius This is a late submission. When Sister Ka gave it to me, the bag was marked La Azotea, checked

Coffee Brewing Details

Beans: Zambia Coffee, self-roasted

Equipment: Hand Grinder, Copper Kettle, Flannel Filter

Grind Size: Adjustable to minimum setting, then loosened by four notches

Water Temperature: 93°C (199°F)

The Brewing Experience

This was a long-overdue brewing session. When Sister Ka handed me the beans, the bag was labeled "La Azotea." After checking Google, I initially thought it was Guatemala Antigua! However, upon further inquiry, I confirmed it was actually Zambia coffee.

Water Temperature Management

First, regarding water temperature - I hadn't been able to achieve high temperatures in previous brewing sessions. I suspected the heat was dissipating while pouring from the electric kettle into the copper kettle. To avoid this situation, I extended the kettle spout into the copper kettle to reduce the surface area of boiling water exposed to air. This proved quite effective - measuring the water immediately after pouring into the copper kettle showed significantly higher temperatures than before, making water temperature selection much more convenient.

The Brewing Process

Since this was a light roast, I decided to use a higher temperature. When it cooled to 93°C, I began the pour-over. During the initial bloom, the coffee grounds expanded very little, making it difficult to observe when the bloom subsided. So I started pouring water when the surface began to dry.

Perhaps it had been too long since my last brew! This time, the pouring process wasn't very stable. My hand felt stiff, and I often couldn't follow the intended pouring path. I've forgotten the other details.

Tasting Notes

Finally, let's look at this coffee's performance. According to the roaster's standards: bright acidity! The initial sip presents a rather bright acidity, with subtle hints of different acidic layers. However, due to my limited familiarity with coffee terminology, I find it difficult to express these nuances accurately.

As for astringency and off-flavors, there were virtually none. A special characteristic was the faint sweetness in the aftertaste, though not as intensely sweet as the previous Kenya AA. The two African coffees I've tried so far both share this profile - I wonder if this is what they call "wildness"?

Next time, I'll try using a lower temperature to see how the sweetness changes.

FrontStreet Coffee: A roastery based in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online shop services. https://shop104210103.taobao.com