How to Reduce Bitterness in Colombia El Boton Estate Washed Maragogipe Pour-Over Coffee & How to Adjust Grind Settings

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Colombian Coffee El Boton Estate Washed Maragogipe 21 Screen

Colombian Maragogipe Elephant Bean

Washed Process, Medium-Dark Roast

Flavor Profile: Licorice, Roasted Nuts, Sesame

Origin: Colombia Maragogipe Victory Estate

Altitude: 1400 meters

Price: 78 yuan

Recommended Reason: The largest Arabica variety, so large it will make you doubt that all the coffee beans you've seen before were Hobbits.

Colombian Maragogipe

El Boton Estate comes from the traditional producing region of Antioquia in central Colombia, where the mountainous terrain presents both challenges and protection for coffee cultivation. The Maragogipe (Elephant Bean) produced by the estate has full-bodied beans. The surprising high sweetness upon entry, with fruit acidity of grapes and pomegranates and the mellow feeling of red tea, makes this large-volume coffee bean full of substance.

How to Brew Colombian Coffee [El Boton Estate Washed Maragogipe] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [El Boton Estate Washed Maragogipe] 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, extraction with V60 dripper, recommended powder-to-water ratio around 1:15.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the dripper. 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, just like before, pour clockwise in circles centered on the middle of the dripper. The water flow should not hit the area where the coffee powder connects with the filter paper to avoid channel effects.

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

Japanese-style Ice Pour-over [El Boton Estate Washed Maragogipe]

FrontStreet Coffee Ice Pour-over [El Boton Estate Washed Maragogipe] Reference:

Colombian Coffee [El Boton Estate Washed Maragogipe], Light-Medium Roast, BG Grinder Setting 5M (Standard Sieve Pass Rate 67%)

20g powder, 150g ice, 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 half a setting - 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 make the coffee powder roll fully, but be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

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