How to Make Non-Acidic Colombia Antioquia Chocolate Vortex Pour-Over Coffee & Recording Your Brewing Process

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Antioquia Coffee Region: Colombia's Premium Coffee Producing Area

Antioquia is located in north-central Colombia, with 126,000 hectares dedicated to coffee cultivation, producing 2,000,000 bags (60kg/bag) of coffee beans, accounting for 18% of Colombia's total coffee production, second only to Huila province. Most areas within this province consist of high mountain terrain belonging to the Andes, yet are influenced by the warm sea breezes from the Caribbean Sea. The provincial capital, Medellin, is Colombia's second-largest city and also an important coffee-producing region in the country. This producing area has many small farmers' micro-batch production of specialty coffee beans that carry distinctive regional flavor characteristics.

In recent years, with the international market's emphasis on coffee quality and requirements for specialty coffee, the focus has shifted to micro-regional production organizations that provide micro-batches from small coffee farmers (Micro-regional selections). Dozens of small farmers contribute their individual harvests to form one micro-batch for sale, resulting in better quality control. Consequently, there are more opportunities to select many high-quality specific micro-regional small farmer coffees through batch-by-batch cupping. Its coffee flavor is relatively vibrant, with fresh ripe fruit aroma and caramel fragrance in the scent, and the combination of acidity and sweetness is more harmonious and balanced.

How to Brew Colombian Coffee "Antioquia Chocolate Cyclone" Perfectly

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of "Antioquia Chocolate Cyclone" coffee powder and 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 extraction, recommended coffee-to-water ratio of approximately 1:15.

Pouring Technique:

Using hot water from the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins, brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, perform the second water addition. During the second water addition, draw circles clockwise with the filter cup center as the focal point, just like before. Ensure the water flow doesn't hit the area where coffee powder meets the filter paper to avoid channel effects.

Leave a circle around the outermost edge of the coffee powder when brewing, then draw circles inward toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing process is now complete.

Japanese-Style Ice Pour-Over "Antioxia Chocolate Cyclone"

FrontStreet Coffee Ice Pour-Over "Antioquia Chocolate Cyclone" Reference:

Colombian coffee "Antioquia Chocolate Cyclone," light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented water addition: first segment 60g water, second segment 40g water. Use relatively fine but high water columns for pouring, stirring forcefully to ensure the coffee powder rolls thoroughly. 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 of coffee powder).

Important Notice :

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