How to Brew Colombian La Esperanza Laurina Pointed Bourbon Coffee - Pour Over Guide

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

Colombia Coffee - Natural Low-Caffeine Laurina Bourbon Honey Process

Colombia Valle del Cauca La Esperanza Laurina Honey

Coffee Bean Profile

Country: Colombia

Region: Valle del Cauca

Producer: La Esperanza Estate

Processing Method: Honey Process

Variety: Laurina Bourbon

Altitude: 1,400-1,900 meters

Roast Level: Light Roast

Flavor Characteristics

The dry aroma combines lemon, pear, and rich layers of sweetness.

The coffee features bright acidity with notes of lemon, citrus, Asian pear, green kiwi, and raisins, along with a special clover flavor and excellent sweetness.

The finish is similar to the full sweet aroma of sugar-roasted chestnuts, with an overall rounded and full mouthfeel.

How to Brew Colombia Coffee [La Esperanza Honey Process Laurina Bourbon] Well?

FrontStreet Coffee pour-over recommendation: Weigh 15g of [La Esperanza Honey Process Laurina Bourbon] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup extraction, recommended powder-to-water ratio around 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder to the outermost circle, leave one circle, then pour back toward the middle circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese Style Ice Pour-Over [La Esperanza Honey Process Laurina Bourbon]

FrontStreet Coffee ice pour-over [La Esperanza Honey Process Laurina Bourbon] reference:

Colombia coffee [La Esperanza Honey Process Laurina Bourbon], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473