How to Brew Brisas del Huila Coffee with Pour-Over Method_Coffee Ratio Calculation

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Las Brisas

Introduction

"Las Brisas" means "breeze" in Spanish. This region is situated on the Colombian plateau surrounding Tolima and Vila, nestled between high mountains. Throughout all four seasons, gentle breezes blow from the Rio Blanco River into the coffee fields, carrying sweet aromatic fragrances.

All the land in this area is owned by Carlos Alberto Ulchur, a member of the ASORCAFE organization (ASORCAFE was founded in 2004 by 10 entrepreneurial coffee growers). He has organized local coffee farmers to cultivate, harvest, and process coffee berries.

Carlos Alberto Ulchur

Las Brisas Coffee Beans

• Region: Latin America - Colombia - Tolima
• Variety: Caturra
• Altitude: 1900-2000m
• Processing Method: Washed
• Acidity: Medium
• Body: Medium
• Description: Floral and lemon-like flavors, accompanied by brown sugar sweetness

Las Brisas Card Design

The card design is intended to showcase a view of the local extended topography. Natural landscapes create streamlined lines and organic shapes, carved by the flowing winds through the heights of hills and valleys. As we know, our coffee trees are planted in the vast, beautiful lands of Colombia, caressed by warm gentle breezes.

How to Brew Colombian Coffee [Cauca Las Brisas] Well?

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Cauca Las Brisas] 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, extracted with V60 dripper. Recommended coffee-to-water ratio is approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. The second pour should be done the same way as before, pouring in clockwise circles centered in the middle of the dripper. Avoid pouring water where the coffee powder meets the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost ring of coffee powder, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. Coffee brewing is complete.

Japanese-Style Ice Pour-Over [Cauca Las Brisas]

FrontStreet Coffee Ice Pour-Over [Cauca Las Brisas] Reference:

Colombian coffee [Cauca Las Brisas], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively thin but tall water column for pouring, applying force to stir and impact, allowing the coffee powder to fully tumble. However, be careful not to let the water level get too high or pour onto the edge filter paper.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g of powder).

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