How to Brew Vaquero Estate Colombian Pour-Over Coffee & Grinding Guide

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Colombian Coffee

Coffee Growing Region: Caldas, El Vaquero Estate

Estate Owner: Carlos Arturo Franco

Altitude: 2000 meters

Coffee Variety: Castillo

Processing Method: Natural depulping, demucilaging, and washed processing

Roast Level: Medium roast

Optimal Flavor Profile: Grapefruit aroma accompanied by green plum, lemon, and sugarcane notes. The middle to aftertaste is filled with caramel and raspberry notes, with a medium body and a smooth, rounded mouthfeel!

How to Brew Colombian Coffee [El Vaquero Estate] Perfectly?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of El Vaquero Estate coffee grounds and grind to medium consistency - the particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature at 89°C, and V60 dripper for extraction. Recommended coffee-to-water ratio is around 1:15.

Pour the hot water from the gooseneck kettle in clockwise circles centered in the middle of the dripper. Start timing as you begin brewing. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Just like the first pour, move in clockwise circles centered in the middle of the dripper. Avoid pouring directly onto the area where the coffee grounds meet the filter paper to prevent channel effects.

Leave a small circle when pouring to the outer edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should reach 220g total. The brewing process is complete.

Japanese-Style Iced Pour-Over [El Vaquero Estate]

FrontStreet Coffee Iced Pour-Over Reference for El Vaquero Estate:

Colombian Coffee El Vaquero Estate, 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 90°C recommendation for pour-over. For the Fuji grinder, normal pour-over uses setting 3.5, while iced pour-over uses a slightly finer setting of 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 fine but high water column to stir vigorously, ensuring 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 grounds).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473