Colombian Coffee Huila FNC Grand Rock Pour-Over Parameters Sharing - What Water Temperature is Suitable for Huila Pour-Over?

Colombian Huilan

Bean Varieties: Caturra and Colombia varieties

Processing Method: Washed

Geographic Location: Southwestern Colombia, between the Central and Eastern Cordillera mountain ranges, at an altitude of approximately 1300 meters

Flavor Description: Rich acidity, caramel, sweet nuts, and admirable fruit flavors

Colombian coffee beans are graded with Supremo (SUPERMO) as the highest grade, followed by Excelso (EXCELSO); however, only Supremo grade coffee with beans above size 18 (18/64 inch diameter) can be classified as specialty coffee.

The Huilan region features mountainous terrain, with coffee grown on canyon slopes, providing high altitudes suitable for quality Arabica beans and ideal temperatures. The climate on the canyon slopes not only blocks cold winds but also maintains moderate temperatures with consistent mountain breezes, while receiving abundant rainfall, making it an exceptionally privileged coffee cultivation area. Additionally, Colombian coffee workers manually harvest coffee cherries on the mountains, allowing for careful selection of the most mature and plump fruits. Furthermore, most coffee beans undergo washed processing, and after medium roasting, they offer a light, silky mouthfeel with occasional acidity, unlike the intense flavors of Brazilian coffee and Italian espresso. In Colombia, it's hailed as "green gold." Therefore, Huilan coffee, with its full body, heavier texture, nutty and caramel aromas, and smooth, pleasant fruit acidity, is recognized as specialty coffee—not only due to its exceptional geographical conditions and selection of Arabica varieties but also thanks to the contribution of manual harvesting and sorting.

How to Brew Colombian Coffee [Huilan FNC Large Rock] Well?

FrontStreet Coffee hand brew reference: Measure 15g of [Huilan FNC Large Rock] 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 (60% standard sieve pass rate), water temperature 89°C, extracted with a V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, as before, pour in clockwise circles centered on the middle of the filter. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Pour to the outermost circle of the coffee grounds, leaving one circle, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Ice Hand Brew [Huilan FNC Large Rock]

FrontStreet Coffee ice hand brew [Huilan FNC Large Rock] reference:

Colombian coffee [Huilan FNC Large Rock], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal hand brew recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice hand brew uses slightly finer—Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but tall water column for pouring, stirring forcefully to ensure the coffee grounds are fully agitated. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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