Recommendations for Water-to-Coffee Ratio Parameters for Hand-Brewed Colombian Canoe Estate Striped Bourbon Coffee_Striped Bourbon Introduction

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Stripped Bourbon is a natural mutation variety. It originates from the Huila region of Colombia, growing at an altitude of 1800 meters.

In 2014, Cesar Morales purchased La Palma farm, hoping to provide a better life for his family.

Due to Cesar's limited experience in coffee cultivation, he decided to continue planting the coffee trees that were already growing on the farm. During the cultivation process, he discovered that a small number of trees had coffee cherries with slight yellow stripes on their surface, and their ripening speed was also different from other coffee trees. He suddenly realized that these coffee trees might be something special.

However, Cesar's farm did not have green bean processing equipment, so in the past, his coffee could only be processed by neighboring coffee farms.

Now, Origin Program and the local Banexport in Colombia have jointly established an exclusive partnership with Cesar to ensure coffee quality and control production.

This batch of Stripped Bourbon is processed by picking the coffee cherries and keeping them whole overnight to increase their sweetness, then depulping, dry fermenting for 48-76 hours, and finally placing them on coffee drying beds for drying.

How to Brew Colombian Coffee [Canoe Estate Stripped Bourbon] Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Canoe Estate Stripped Bourbon] coffee powder, pour it 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 89°C, V60 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Pour the hot water from the pour-over kettle in clockwise 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, like before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where coffee powder meets the filter paper to avoid channeling effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the brewing is complete.

Japanese Style Ice Pour-Over [Canoe Estate Stripped Bourbon]

FrontStreet Coffee's ice pour-over [Canoe Estate Stripped Bourbon] recommendation:

Colombian coffee [Canoe Estate Stripped Bourbon], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of powder, 150g of ice, 150g of 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 by half a setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column, 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 filter paper at the edges.

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

Important Notice :

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