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

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Colombia Xuefeng Mountain

In the dry aroma, you'll find notes of drupe (roasted nuts), cedar, and almond. The wet aroma features cocoa, nuts, and caramel sweetness. Upon entry, it's balanced with a subtle acidity where plum acidity brings out sweetness. The sweetness is distinctly similar to sucrose, accompanied by floral notes, sweet drupe notes, and pu-erh tea flavors.

Whether served hot or iced, Xuefeng offers its own unique charm. On hot summer days, a cup of Colombia Xuefeng Mountain coffee from the snow-capped peaks can bring you clarity and refreshment, helping you forget the summer heat.

Paper Drip Brewing

Characteristics: Simple brewing method, filter paper must be replaced after each use, ensuring cleanliness and hygiene. You can also adjust the water amount according to your taste preference.

1. Fold the professional filter paper correctly and place it in the brewing cup.
2. Use a professional coffee scoop to pour coffee grounds into the filter paper according to the number of servings, then level the surface of the coffee grounds.
3. Pour 95-100°C hot water into a specialized spouted kettle, letting the hot water slowly and completely moisten all the coffee grounds.
4. After the coffee has fully expanded, pour hot water onto the surface of the coffee grounds for the second time, paying attention to the water amount.
5. Once the coffee has mostly finished dripping, simply remove the brewer.

How to Brew Colombia Coffee 【Xuefeng Mountain】?

FrontStreet Coffee pour-over reference: Weigh 15g of Xuefeng Mountain coffee grounds, pour into a grinder and grind to medium coarseness. 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, V60 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, brew to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour for the second time. For the second pour, similar to before, pour in clockwise circles centered on the middle of the dripper. Avoid letting the water stream hit where the coffee grounds meet the filter paper to prevent channel effect.

Leave a circle when pouring to the outermost edge of the coffee grounds, then brew in circles back toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Style Iced Pour-Over 【Xuefeng Mountain】

FrontStreet Coffee iced pour-over Xuefeng Mountain reference:

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

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding use Fuji 3.5 setting, but for iced pour-over use slightly finer - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio 1:15.

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water stream to stir forcefully, ensuring the coffee grounds roll completely. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473