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

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COLOMBIA CAUCA EL MANGON MILL DARK ROAST SPECIAL LOT

Colombian Coffee from Cauca Region - El Mangon Mill Dark Roast Specialty Coffee Micro-lot

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 15g of El Mangon Mill coffee beans 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 at 89°C, extracted with V60 dripper. Recommended coffee-to-water ratio is approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing as you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Similar to the first pour, move in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

When pouring to the outermost circle of coffee grounds, leave one circle's width, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

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 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 pour-over, use Fuji grinder setting 3.5; for iced pour-over, grind slightly finer at Fuji setting 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: First segment with 60g water, second segment with 40g water. Use a relatively fine but high water column, stirring forcefully to ensure the coffee grounds tumble thoroughly. However, be careful not to let the water level get too high or pour onto the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473