How to Calculate Concentration of Colombia Stone Beach Narino Pour-Over Coffee & How to Stabilize Pour-Over Coffee Flow

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Product Details

Product Name: Colombia Piedra de Roca

Region: Narino, Consaca, Colombia

Estate/Processing Plant: ELPLAN

Altitude: Approximately 1,700 meters

Variety: Castillo

Processing Method: Washed

Flavor: Walnut, brown sugar, dark chocolate, caramel syrup sweetness, lively acidity, smooth mouthfeel.

Origin Story

Narino is one of the three major producing regions in southern Colombia (Cauca, Huila, Narino). The "Narino Micro Batch" uses geographical indication naming.

Hacienda El Plan is a very typical small Colombian coffee farm, growing the Castillo variety, a disease-resistant variety independently cultivated by Colombia. In 2016, it was nominated for Best Specialty Processing Flavor at the first "LAND OF DIVERSITY" competition in Colombia.

Brewing Guide

How to Brew Colombia Coffee [Piedra de Roca Narino]?

FrontStreet Coffee hand-pour reference: Weigh 15g of [Piedra de Roca Narino] coffee grounds, pour 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 filter cup extraction, recommended powder-to-water ratio around 1:15.

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

When brewing to the outermost circle of coffee grounds, leave one circle, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over [Piedra de Roca Narino]

FrontStreet Coffee ice pour-over [Piedra de Roca Narino] reference:

Colombian coffee [Piedra de Roca Narino], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but tall water column to stir vigorously, allowing the coffee grounds to roll 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 grounds).

Important Notice :

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Tel:020 38364473