Is Peet's Colombia Aurora Coffee Delicious? Pour-over Colombia Aurora Coffee Bean Parameters Sharing

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Colombia-Ethiopia Blend Review

This is a blend of Colombian and Ethiopian coffee beans mixed in proportion. When I tasted it, the Colombian flavor dominated. The acidity is less pronounced than in single-origin Colombian coffee, but it retains the characteristic astringent taste of Ethiopian beans. This cup tastes more like unripe fruit rather than underdeveloped beans, with both acidity and astringency being quite noticeable. According to the staff, it also has drupe aromas, though certainly not almond - perhaps more like walnut. Friends who enjoy fruity coffee might want to consider this.

Lightest Roast Colombian Coffee - Xia Guang

The first sip is very comfortable, with two gentle streams of acidity sliding past both sides of the tongue root without lingering, leaving only a faint sweet aftertaste. This matches the overall balanced character typical of Colombian beans.

After letting it cool for half a minute, the acidity significantly enhances, with the sweet aftertaste revealing drupe aromas from the Ethiopian beans. However, it maintains a gentle overall tone with clear distinction between primary and secondary flavors - this is excellent blending philosophy. Unfortunately, the passion fruit flavor mentioned in the official description isn't very prominent.

How to Brew Colombian Coffee "Xia Guang" Perfectly?

FrontStreet Coffee pour-over recommendation: Weigh 15g of "Xia Guang" coffee powder and grind it to medium consistency using a grinder. The particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, V60 dripper for extraction, and recommend a coffee-to-water ratio of around 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when you begin pouring. Reach 30g of coffee in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered on the dripper's middle. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

When pouring to the outermost circle of coffee grounds, leave a small margin, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have reached 220g total extraction. The brewing process is complete.

Japanese Ice Pour-Over "Xia Guang"

FrontStreet Coffee ice pour-over "Xia Guang" recommendation:

Colombian coffee "Xia Guang," light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommended for regular pour-over. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer half-grid - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high pour column with forceful stirring impact to ensure the coffee grounds roll completely. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473