How to Make Delicious Pour-Over Coffee with Colombia LaJoyeria Estate Coffee Beans?

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

La Elvirina Estate: Premium Growing Conditions

Located in the high-altitude volcanic mountain region of CAUCA at 1950-2100 meters above sea level, bordering the Pacific Ocean to the west, the estate enjoys a unique microclimate. Coffee trees are primarily planted on volcanic slopes, absorbing the essence of volcanic ash soil, making this region not only an excellent growing environment for coffee beans but also the cradle that nurtures their distinctive characteristics. The estate divides its growing area into 266 small plots, using scientific analysis methods to study the soil properties and climate conditions of each plot, implementing the most precise quality management.

Quality Excellence and Competition Recognition

Through strict control at every stage of the green bean processing process, the estate delivers specialty coffee beans to each customer. Seeing the estate owner Camilo's rigor and attention to detail in every step is precisely why we partner with them. Matthew Perger from St. Ali Café in Australia used Bourbon, Caturra, and Geisha varieties from San Agustin Estate throughout the 2013 World Barista Championship, winning the runner-up honor among numerous competitors. Additionally, Korean competitor Jinkyu Kim also used Bourbon from San Agustin Estate in his recipe to reach the semi-finals. It's also one of the recipe beans used by Sasa Sestic, the newly crowned 2015 World Coffee in Good Spirits Champion.

How to Brew Colombian Coffee: La Elvirina Estate

FrontStreet Coffee Pour-Over Reference:

Measure 15g of La Elvirina Estate coffee grounds, pour into a grinder for medium grinding. 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, extraction with V60 dripper, recommended coffee-to-water ratio around 1:15.

Pouring Technique:

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Extraction Completion:

Leave a circle when pouring to the outermost layer of coffee grounds, then pour circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Iced Pour-Over: La Elvirina Estate

FrontStreet Coffee Iced Pour-Over Reference for La Elvirina Estate:

Colombian coffee La Elvirina Estate, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

Recipe:

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

Bloom and Pouring:

Bloom with 40g water for 30 seconds. Use segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, applying force to stir and impact, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

Extraction Time:

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