How to Brew Narino Model Student Colombian Pour-Over Coffee with Low Acidity_How to Choose Beans for Pour-Over Coffee

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La Minita Model Student

Model Student comes from the southernmost province of Nariño in Colombia, selecting specific small estates or farms in the Nariño region. It features manually selected premium Supremo-grade green coffee beans. Due to these strict selection criteria, Model Student coffee's annual production is only about 6,000 bags, accounting for approximately 4% of the Nariño region's output. These coffees represent the absolute essence of the Nariño region. The entire processing process is strictly supervised by La Minita's "Costa Rican European Standard," ensuring exceptional quality stability.

As previously described on our website about La Minita:

"It can be said that when discussing specialty coffee estates, 'La Minita' is inevitably mentioned! In recent years, during SCAA and SCAA cupping courses, instructors almost always mention La Minita when listing flavor profiles or specialty beans. La Minita has not only been popular in Europe for over 50 years but also enjoys a high reputation in the American market!"

The prestigious name of La Minita is also mentioned in Han Huaizong's book "Coffee Studies": "This estate's coffee is renowned for its apple and citrus acidity, the richness of milk and truffle, and its silk-like delicate texture."

Coffee Information

Name: La Minita Model Student

Grade: Supremo

Varieties: Bourbon, Caturra, Typica

Country: Colombia

Region: La Minita Estate, Nariño

Processing Method: Washed

How to Brew Colombia Nariño Model Student Coffee

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Nariño Model Student coffee grounds, pour into a grinder and grind to medium consistency - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate). Water temperature: 89°C. Extract using a V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper, starting the timer 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. For the second pour, continue pouring in clockwise circles centered on the dripper's middle. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost ring of coffee grounds, then continue brewing in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Ice Pour-Over for Nariño Model Student

FrontStreet Coffee Ice Pour-Over Reference:

Colombia Nariño Model Student, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40g water for 30 seconds.

Pour in stages: first stage with 60g water, second stage with 40g water. Use a fine but high water column, applying force to stir and impact, ensuring the coffee grounds roll fully. However, be careful not to let the water level get too high and avoid pouring 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).

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