Can Colombian Astrid Medina Single Origin Coffee Be Used for Pour-Over Brewing? - Pour-Over with Colombian Single Origin Beans

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Coffee Beans from Astrid Medina's Farm in Finca Buenavista, Gaitania, Tolima, Colombia

Aroma/Flavor:

Peach, mango, sugar cane, honey, cherry pie, blueberries, raspberry, dark chocolate, ginger, purple grapes, caramel, Nutella, coffee blossom

Acidity:

Touch of salt, limey, citric, tartaric, complex, malic, raspberry

Other:

Fruit basket exploding in your mouth, creamy, lush body, very complex, fantastic long after taste, classic profile

Astrid Medina, 38, is a mother who takes care of her family and also the female owner of Finca Buenavista, dedicated to focusing on coffee management. In this competition, her coffee won first place in Colombia with a high score of 90.2 points, thanks to its sweet fruit flavors, bright acidity, and creamy oily mouthfeel. She said, "Cup of Excellence allows us to keep dreaming and to experiment, because coffee, beyond doing the right thing, is like a mystery, since you may like it and others may not." Coffee is mysterious; you may like it but others may not necessarily like it, so in addition to focusing on taking care of coffee at every step, you must also go beyond what you do. She said Cup of Excellence allows them to continue dreaming and experimenting. Astrid Medina will continue to invest the income from this auction into the farm. They will improve the production environment and update coffee processing equipment, hoping to produce more and better coffee beans in the future.

How to Brew Colombian Coffee [Astrid Medina] Well?

FrontStreet Coffee Pour-over Reference:

Measure 15g of [Astrid Medina] coffee powder and pour it 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 coffee-to-water ratio around 1:15.

Draw circles clockwise with the hot water from the pour-over kettle centered on the middle of the filter cup, start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, drawing circles clockwise centered on the middle of the filter cup. The water stream should not hit the area where the coffee powder connects with the filter paper to avoid channel effect.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the middle. At 2 minutes and 20 seconds, brew the coffee to 220g, and the coffee brewing is complete.

Japanese-style Ice Pour-over [Astrid Medina]

FrontStreet Coffee Ice Pour-over [Astrid Medina] Reference:

Colombian coffee [Astrid Medina], 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 Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively fine but high water column, stirring forcefully to make the coffee powder fully roll, but note that the liquid level should not be too high and should not hit the filter paper at the edge.

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

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