How to Make Korean Pour-Over Colombia Snow Peak Coffee_What to Do if Hand-Poured Colombian Coffee is Too Bitter

Colombia Xuefeng Mountain (Snow Peak)

In the dry aroma you'll find notes of drupe (roasted nuts), cedar, and almond. The wet aroma brings cocoa, nuts, and caramel sweetness. On the palate it is balanced with a subtle acidity, where plum-like acidity draws out sweetness. The sweetness is distinctly sucrose-like, accompanied by floral notes, sweet drupe tones, and a pu-erh tea finish.

Whether served hot or iced, Xuefeng has its own charm. On a blazing summer day, a cup of Colombia Xuefeng Mountain coffee can bring instant clarity and refreshment, helping you forget the heat.

Paper Drip Brewing

Characteristics: the method is simple, and the filter paper is replaced after each use, which keeps everything clean and hygienic. You can also adjust the water amount to suit your own taste.

1. Fold the filter paper correctly and set it in the brewer.
2. Use a coffee scoop to add the right amount of grounds for the number of servings, then level the surface of the bed.
3. Pour 95-100°C hot water into a gooseneck kettle, then slowly and completely moisten all of the grounds.
4. Once the coffee has fully expanded, pour hot water over the bed a second time, watching the water amount carefully.
5. When most of the coffee has finished dripping, simply remove the brewer.

How to Brew Colombia Coffee [Xuefeng Mountain]

FrontStreet Coffee pour-over reference: weigh out 15g of Xuefeng Mountain coffee, grind it medium—the particles should be slightly coarser than table salt. We use the BG grinder at setting 5R (60% standard sieve pass rate), water at 89°C, and extract on a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour the hot water from your kettle in clockwise circles centered on the middle of the dripper, starting the timer as you begin. Pour to 30g within 15 seconds, then stop. At the 1-minute mark, start the second pour—again clockwise circles centered on the middle of the dripper. Keep the stream from hitting the seam where the coffee bed meets the filter paper to prevent channeling.

Leave a ring of dry grounds when you reach the outermost edge, then pour in circles back toward the center. At 2 minutes 20 seconds the coffee should reach 220g, completing the brew.

Japanese-Style Iced Pour-Over [Xuefeng Mountain]

FrontStreet Coffee iced pour-over Xuefeng Mountain reference:

Colombia Xuefeng Mountain, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee, 150g of ice, 150g of hot water. Set the water temperature 1°C higher than the standard pour-over recommendation of 90°C. Grind slightly finer than for hot brewing: use the Fuji grinder at 3.5 normally and 3 for iced pour-over. The recommended ratio of coffee to (water + ice) is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in two segments: 60g in the first, 40g in the second. Use a relatively fine but tall water column and pour with enough force to agitate the bed so the grounds roll fully—but be careful not to let the liquid level rise too high or splash against the filter paper at the edge.

Total extraction time is approximately 2.5 minutes, similar to the standard extraction time for 20g of coffee.

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile: it works as an espresso-blend component, as a single-origin pour-over, and everything in between, with styles ranging from fruit-forward and acidic to full-bodied and deeply aromatic. If you want to get to know Colombia's most famous region, FrontStreet Coffee suggests starting with its washed Huila beans. Huila province, in the southern reaches of Colombia's central cordillera, is the country's best-known specialty coffee region—rolling hills ringed by mountains, planted above 1,500 meters, with the country's most important rivers converging there to supply abundant water. Roasted medium-dark, FrontStreet's washed Huila brings out the sweet savor of dark chocolate and nuts, moderate crema, and a rich, full body. It suits pour-over and French press, but also pulls well from a moka pot or espresso machine, making it an easy base for americanos and lattes alike.

For something more adventurous, try FrontStreet Coffee's Frontier Estate Chiroso. While Colombian coffee has traditionally been washed, innovative processing has taken off in recent years—most famously anaerobic fermentation, sometimes called carbonic maceration, in which coffee ferments in a pressurized stainless tank under low- or zero-oxygen conditions with temperature, time, and pH all controlled. The anaerobic natural treatment converts more of the coffee into tropical-fruit aromatics; roasted medium-light and brewed as pour-over, cold brew, drip bags, or even moka pot, it delivers complex, intense notes of passion fruit, grape, apricot, and dried fruit.

Finally, if you brew at home with an espresso machine or a moka pot, FrontStreet's baristas strongly recommend the FrontStreet signature espresso blend, a house blend originally developed for cafes. It combines the creamy nuttiness of Brazilian coffee with the bittersweet dark chocolate of Colombian coffee, pulling shots with a fine, golden crema. It makes a dense, silky latte, is very forgiving for beginners, and works just as well as the base for americano, cappuccino, and mocha.