How to Pour Over Dark Roast Colombia El Mangon Estate Coffee - Colombia Pour Over Coffee Water-to-Powder Ratio

COLOMBIA CAUCA EL MANGON MILL DARK ROAST SPECIAL LOT

A dark roast specialty micro-lot of Colombian coffee from the Cauca region, processed at El Mangon Mill.

Origin: Cauca, Colombia

Variety: Caturra

Processing Mill: Mangon Mill

Altitude: 1,650 meters

Processing Method: Washed

Harvest & Processing Time: 2016/2017

Roast Level: Dark

Flavor Notes: Dark chocolate, cocoa caramel, creamy texture

How to Brew Colombian Coffee [El Mangon Mill] Perfectly?

FrontStreet Coffee's Pour-Over Reference: Weigh out 15g of El Mangon Mill coffee beans and grind to a medium-coarse setting—the particles should sit slightly coarser than table salt. We use the BG grinder at setting 5R (60% standard sieve pass rate). Brew with water at 89°C in a V60 dripper, at a coffee-to-water ratio of approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the coffee bed, starting your timer as the brew begins. Within the first 15 seconds, pour up to 30g, then stop. When the timer reaches 1 minute, begin the second pour—again clockwise circles from the center, avoiding the seam where the grounds meet the filter paper to prevent channeling.

As you pour toward the outermost ring of grounds, leave one ring's width of margin before spiraling back toward the center. By 2 minutes 20 seconds the coffee should reach 220g, and the brew is complete.

Japanese-Style Iced Pour-Over [El Mangon Mill]

FrontStreet Coffee's Iced Pour-Over Reference for El Mangon Mill:

Colombian Coffee - El Mangon Mill, dark roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee, 150g of ice cubes, 150g of hot water. The water temperature should run 1°C higher than the normal pour-over recommendation, so 90°C. For the standard hot pour-over use the Fuji grinder at setting 3.5; for the iced version grind slightly finer at Fuji setting 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g. Use a relatively fine but tall water column, pouring deliberately so the grounds tumble thoroughly—but take care not to let the water level climb too high or splash onto the filter paper at the edge.

Total extraction time should come to roughly 2.5 minutes (about the same as a normal hot extraction with 20g of coffee).

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile—it slots into espresso blends just as easily as it stands alone as a pour-over, and the range runs from bright and fruit-acid-forward to full-bodied and aromatic, so there is a Colombian for nearly every taste. If you want to get to know the country's most celebrated growing region, start with FrontStreet Coffee's washed Huila beans. Huila, in the southern reaches of Colombia's central cordillera, is the country's most famous specialty coffee origin: hill country ringed by mountains, planted above 1,500 meters, and watered by the convergence of Colombia's most important rivers.

FrontStreet roasts its washed Huila to a medium-dark level, highlighting the sweet savor of dark chocolate and nuts with moderate body and a mellow, weighty mouthfeel. It works as a pour-over or French press, but it is equally at home in a moka pot or espresso machine—making Americanos and lattes is no trouble at all.

For something more adventurous, FrontStreet Coffee's Finca Linea Sidra (Xijue) is processed as an anaerobic natural: the cherries ferment in sealed, pressure-rated stainless tanks where temperature, time, and pH are all controlled, converting the coffee toward tropical fruit aromatics. Roasted medium-light, it pours with layered notes of passion fruit, grape, apricot, and dried fruit in pour-over, cold brew, drip bags, or a moka pot.

And if you brew at home with an espresso machine or moka pot, baristas point straight to the FrontStreet Coffee Premium Espresso Blend, a house recipe built for cafés that marries the creamy nuttiness of Brazilian coffee with the bittersweet dark chocolate of Colombian beans. It extracts with fine, golden crema and pairs beautifully with milk in a rich, smooth latte—friendly to beginners and a solid base for Americano, cappuccino, or mocha as well.