How to Brew Colombia Supremo Coffee with Pour-Over and Recommended Brew Ratios

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Colombia Supremo Coffee Beans

Origin: South America, Colombia

Colombian coffee is one of the few original-flavor coffees sold worldwide under a country name. Colombia's most important production region is abbreviated MAM, the first letters of Medellin, Armenia, and Manizales. Most premium Colombian coffee exports come from the MAM region. Coffee from the Medellin area has the best quality and the highest price, characterized by full beans, rich nutrition, a strong aroma, and moderate acidity. Supremo, produced in Medellin, Colombia, is Colombia's premium coffee, with the flavor characteristics of a unique aroma and bitterness balanced by sweetness, making it a superior grade among coffees. Best roast level: medium roast.

Colombia's geology and climate suit the cultivation of Supremo coffee beans, which are harvested by local coffee farmers known as "Cafeteros."

Colombian coffee beans are processed using the washing method, known as "Washed Coffee."

Washed coffee beans have their mucilage removed during the washing process, leaving a clean endocarp that ensures a delicate and smooth aroma.

Particularly during processing, the pH value can be adjusted, resulting in moderate acidity.

Colombia Supremo coffee beans are produced in three mountain ranges, mainly from the Central Cordillera.

Colombian coffee beans are Grade A beans of sieve size 17 or above that have passed quality inspection under the management and supervision of F.N.C., the National Federation of Coffee Growers of Colombia.

Coffee Introduction

Colombia Supremo has a rich, thick aroma with bright, high-quality acidity, excellent balance, and sometimes nutty notes, leaving an endless aftertaste. In both appearance and quality, Colombia Supremo is excellent, like a woman's subtle charm, captivating and just right, unforgettable.

The acidity, bitterness, and sweetness of Colombia Supremo are perfectly balanced. With its unique aroma, the fragrance fills the whole mouth after drinking. When you exhale the aroma from your mouth through your nose, the scent is very full. Perhaps you will find it too dominant, as it will occupy your taste buds, your thoughts, and even your soul at the fastest speed. Why resist it?

How to Brew Colombia Coffee [Supremo] Well?

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Supremo coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), a water temperature of 89°C, and a V60 filter cup for extraction, with a recommended powder-to-water ratio of around 1:15.

Move the pour-over kettle's hot water in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, brew the coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, draw clockwise circles centered on the middle of the filter cup, just as before. The water stream should not hit the area where the coffee powder meets the filter paper, to avoid channeling.

When pouring to the outermost circle of coffee powder, leave one circle, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese Ice Pour-Over [Supremo]

FrontStreet Coffee Ice Pour-Over [Supremo] Reference:

Colombian coffee [Supremo], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a Fuji 3.5 setting, while ice pour-over uses a slightly finer half setting, Fuji 3. The recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, stirring forcefully to make the coffee powder roll fully, but be careful not to let the liquid level get too high or hit the edge filter paper.

The entire extraction time is approximately 2.5 minutes, close to the normal extraction time for 20g of powder.

FrontStreet Coffee Recommendation

Colombian coffee has a wide range of uses. It works both in espresso blends and as a single-origin pour-over, and it covers fruit-forward profiles, full-bodied profiles, and aroma-driven profiles, so it suits a broad range of tastes.

FrontStreet Colombia Huila is a good place to start. Huila Province, in the southern part of Colombia's central mountain range, is the country's most famous specialty coffee region. It is a land of hills surrounded by mountains, with cultivation above 1,500 meters, and the country's most important rivers converge there, bringing rich water and moisture. To explore the region, try FrontStreet washed Huila beans. Roasted medium-dark, they highlight dark chocolate, the sweetness of nuts, a moderate oiliness, and a full body. They suit pour-over and French press, and they also work in a Moka pot and on an espresso machine, so Americanos and lattes are both easy.

FrontStreet Colombia La Linea Estate Sidra is a more modern take. Colombian coffee was long washed by default, but in recent years experimental processing has become popular. Anaerobic fermentation is a fresh sensory experience and goes by several names, including carbonic maceration, but in simple terms it is fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, and pH can be controlled. The best-known styles are anaerobic natural and anaerobic washed. FrontStreet Sidra uses anaerobic natural processing, and after oxygen-free fermentation the coffee develops more tropical fruit aroma. Roasted medium-light and brewed by pour-over, cold brew, drip bag, or Moka pot, it offers complex, aromatic flavors of passion fruit, grape, apricot, and preserved fruit.

For anyone with a home espresso machine or a Moka pot, FrontStreet's specialty espresso blend is a strong recommendation. It was created for cafe use and combines the creamy, nutty aroma of Brazil with the dark chocolate bittersweetness of Colombia. Extraction yields a fine golden crema, and it pairs well with milk for a rich, smooth latte. It is friendly to beginners and also works as the base for Americanos, cappuccinos, mochas, and other standard espresso drinks.