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 as MAM (the first letters of Medellin, Armenia, and Manizales). Among the premium Colombian coffees exported, most come from the MAM region. The coffee from the Medellin region has the best quality and highest price, characterized by full beans, rich nutrition, strong aroma, and moderate acidity. Supremo, produced in Medellin, Colombia, is Colombia's premium coffee with flavor characteristics: unique aroma, bitterness with sweetness, making it a superior grade among coffees. Best roast level: medium roast.

Colombia's geology and climate are suitable for cultivating 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 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 coffee beans of sieve size 17 or above that have passed quality inspection under the management and supervision of F.N.C (Federacion Nacional de Cafeteros de Colombia - National Federation of Coffee Growers of Colombia).

Coffee Introduction

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

The acidity, bitterness, and sweetness of Colombia Supremo coffee are perfectly balanced. With its unique aroma, the fragrance fills the entire mouth after drinking. When you exhale the aroma from your mouth through your nose, the scent is very full. Perhaps you might 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, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction, recommended powder-to-water ratio around 1:15.

The hot water in the pour-over kettle should draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins, brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, draw circles clockwise with the filter cup center as the focal point, just like before. The water stream should not hit the area where coffee powder meets the filter paper to avoid channeling effects.

When brewing coffee powder to the outermost circle, leave one circle, then brew 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. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting—Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls 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 powder).

Important Notice :

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