What to Do About Fine Powder in Pour-Over Coffee - How to Measure Coffee Grinds

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Colombia Tolima La Clara Estate Caturra/Columbia

Colombia Coffee - La Clara Estate Supremo

Coffee Details

Country: Colombia

Region: Caldas

Estate: La Clara

Altitude: 1500m

Processing Method: Washed

The beans are uniform in appearance with excellent aroma and full-bodied flavor. This coffee uses dark roasting, revealing notes of red berries, citrus, caramel milk, and nutty cocoa. In addition to traditional Central and South American flavors, it also carries berry and citrus notes, bringing a delightful surprise to this classic flavor profile.

Colombia Premium La Clara Estate Washed

The owner of Villa Clara Café, Mr. Mejia Londoño, has been growing coffee in Colombia for over 40 years, and La Clara Estate has over a century of coffee cultivation history.

Benefiting from local geographical conditions, climate, soil, and biodiversity, combined with the Mejia Londoño family's commitment to follow high cupping standards from the moment coffee seedlings are planted—including cultivation varieties, growing methods, and strict harvesting and processing processes—they ensure consistently uniform Colombian coffee with distinctive local flavors.

How to Brew Colombia Coffee [La Clara Estate] Perfectly?

FrontStreet Coffee Pour-over Reference: Weigh 15g of La Clara Estate coffee grounds, pour into a grinder and grind to medium coarseness—slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 dripper for extraction, recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the filter. Start timing when you begin pouring, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered in the middle of the filter, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle of space when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have reached 220g, completing the brewing process.

Japanese-style Ice Pour-over [La Clara Estate]

FrontStreet Coffee Ice Pour-over La Clara Estate Reference:

Colombia Coffee La Clara Estate, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommended for pour-over. For normal grinding, use small Fuji setting 3.5; for ice pour-over, grind slightly finer by half a setting to small Fuji setting 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a thin but high water column for pouring, applying force to stir and impact, allowing the coffee grounds to roll fully. However, be careful not to let the liquid level get too high or touch the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

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