How to Pour-Over Colombian Roderfer Coffee Beans to Avoid Blooming Issues & Maintain Stable Water Flow

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Flavor Description

Delicate fruit acidity, grass jelly honey, sweet malt, drupe fruits.

Well-rounded and balanced mouthfeel.

Origin Information

Smallholder producer Rodelfo Betancourt Rios's land is located in a village called Los Quingos in the Caldono district of Cauca province. The farm has a total area of 12 hectares, with approximately 10 hectares dedicated to coffee cultivation and about 1.5 hectares of forest protection area. In addition to the privileged geographical environment - volcanic soil, 1720 meters above sea level, 2200mm annual rainfall, and extensive primary forest - Rodelfo is also very dedicated to coffee cultivation. He started growing coffee trees 31 years ago and has participated in various coffee production training courses. The process from harvesting to green bean handling is meticulous. During the mature stage of coffee fruit, coffee cherries are harvested every 15 days. On the day of picking, the pulp is immediately removed, followed by 16-18 hours of washed fermentation conducted 4 times. The washed green beans are dried on ventilated racks for 8-10 days, and finally rested for 60 days before export.

Aroma Profile

The aroma rises gently from Rodelfo's surface, as if from its homeland hidden in the clouds, unfolding completely in the mind through the sense of smell.

Located in the mountains of Cauca province, Colombia, at 1720 meters above sea level, the nutrient-rich volcanic soil and exceptional geographical environment allow coffee to grow alongside extensive primary forests, locking all natural essence into the beans without reservation.

How to Brew Colombian Coffee [Rodelfo] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Rodelfo] 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 for extraction, recommended powder-to-water ratio of approximately 1:15.

The hot water in the pour-over kettle draws clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before, drawing clockwise circles centered on the middle of the filter cup. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effect. Leave a circle when brewing the coffee powder to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Iced Pour-over [Rodelfo]

FrontStreet Coffee Iced Pour-over [Rodelfo] Reference:

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

20g powder, 150g ice cubes, 150g hot water. Water temperature is 1°C higher than the normal 90°C recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer half-setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio of 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, stirring forcefully to ensure the coffee powder rolls completely, but be careful not to let the liquid level get too high or hit 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 :

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