How to Pour Over Colombian Monteblanco Pink Bourbon Coffee at Home_How to Control Temperature for Pour Over Coffee

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FrontStreet Coffee Colombian Pink Bourbon: A Rare Discovery

FrontStreet Coffee's Colombian Pink Bourbon was first discovered in Colombia's Huila region by coffee farmer Rodrigo Sanchez. As the name suggests, Pink Bourbon fruits turn pink when ripe - it's a varietal resulting from the cross-breeding of Red Bourbon and Yellow Bourbon. Pink Bourbon is an extremely rare coffee variety, far more scarce than Pacamara and Geisha.

Among the genes that affect coffee fruit color, red and yellow are dominant genes, while pink and orange are recessive genes. Therefore, the quantity of Pink Bourbon is extremely limited, and even when it appears, it's difficult to maintain stability. Additionally, Pink Bourbon faces challenges in determining ripeness during harvest.

Pink Bourbon is not only rare but also has exceptional flavor characteristics. This FrontStreet Coffee Colombian Huila Santa Adolfo Pink Bourbon, after light roasting, exhibits wonderful fruity flavors: green grape juice, berries, floral notes, sweetness, and smoothness.

How to Brew FrontStreet Coffee Colombian Huila Monteblanco Pink Bourbon

FrontStreet Coffee pour-over reference: Weigh 15g of FrontStreet Coffee Huila Monteblanco Pink Bourbon 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 (standard sieve pass rate 60%), water temperature 89°C, extracted with V60 dripper, recommended coffee-to-water ratio around 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, like before, pour in clockwise circles centered on the middle of the filter. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

When pouring coffee grounds to the outermost circle, leave one circle, then pour circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Ice Pour-over: FrontStreet Coffee Huila Monteblanco Pink Bourbon

FrontStreet Coffee ice pour-over reference for FrontStreet Coffee Huila Monteblanco Pink Bourbon:

FrontStreet Coffee Colombian Huila Monteblanco Pink Bourbon, light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g coffee grounds, 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 Fuji 3.5 setting, but for ice pour-over, grind slightly finer by half a notch - Fuji 3 setting. Recommended coffee-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, stirring forcefully to ensure the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473