How to Pour Water for Bloom When Brewing Colombia Santa Fe Estate Pour-Over Coffee_How to Bloom Colombia Pour-Over Coffee

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Colombia Santa Fe De Buesaco Estate

Santa Fe De Buesaco Estate is located in the Nariño province of southwestern Colombia. With the Andes Mountains, an active volcano range, passing through, the region benefits from exceptionally rich volcanic soil. Combined with the inherent excellent environment of high altitude, large quantities of Caturra coffee are cultivated here.

Several major local coffee farmers established the FUDAM organization, which has long-term cooperation with Shared Source company (Shared Source mainly handles Colombia-US import and export trade). This ensures that smaller coffee farmers receive protection and fair treatment. FUDAM is also working hard to improve the living environment and quality of coffee farmers, while assisting farmers with better processing equipment and techniques.

The superior natural growing environment, continuously advancing processing technology, combined with our roasting, let the coffee speak to you!

How to Brew Colombia Coffee【Santa Fe De Buesaco Estate】Perfectly?

FrontStreet Coffee Pour-Over Reference:

Measure 15g of Santa Fe De Buesaco Estate coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than 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 around 1:15.

The hot water in the pour-over kettle moves clockwise in circles centered on the middle of the filter cup. 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. During the second pour, like before, move clockwise in circles centered on the middle of the filter cup. The water flow should not hit the area where the coffee powder connects with the filter paper to avoid channel effect.

When pouring water to the outermost circle of the coffee powder, leave one circle, 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 Ice Pour-Over【Santa Fe De Buesaco Estate】

FrontStreet Coffee Ice Pour-Over【Santa Fe De Buesaco Estate】Reference:

Colombia Coffee【Santa Fe De Buesaco Estate】, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use small Fuji 3.5 setting; for ice pour-over, make it slightly finer by half a setting - small 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, applying force to stir and impact, causing the coffee powder to roll thoroughly. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

Important Notice :

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