How to Pour Over Colombian Ruby Sapphire Huilan Coffee Beans_How to Brew Huilan Pour Over Coffee

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Introduction to Premium Huila Coffee Beans

Hello everyone, happy weekend! This week, we're introducing the entry-level premium pour-over Colombian Huila coffee beans (227g). These beans originate from South America's Colombia and are an Arabica variety with slightly stronger fruit acidity and relatively mild bitterness. The overall flavor is balanced, highlighting the refreshing citrus acidity with abundant aroma.

Colombian coffee is one of the few single-origin coffees sold worldwide under its country name. In terms of overall quality, it has received unparalleled praise that other coffees cannot match. Compared to other producing countries, Colombia is more concerned with product development and production promotion. This, combined with its superior geographical and climatic conditions, makes Colombian coffee high-quality, flavorful, and renowned globally.

Colombian coffee has strong regional characteristics. The country's coffee-producing region is located in the Andes Mountains, where the climate is mild and the air is humid.

Three Cordillera mountain ranges run north-south through Colombia, extending into the Andes, and coffee is cultivated along the highlands of these mountains.

The mountain terraces provide diverse climates, making it harvest season year-round here, with different types of coffee maturing at different times. Fortunately, unlike Brazil, Colombia doesn't need to worry about frost damage. These beautiful coffee beans can grow with refinement and grace, like wealthy children adorned with jade and necklaces, allowing every part of their body to boldly absorb the essence of heaven and earth, growing calmly and unhurriedly in the Andes Mountains.

Roasted Colombian coffee beans release a sweet fragrance, with excellent characteristics of sweetness within acidity and balanced bitterness. Colombian coffee emits a light and elegant aroma, not as strong as Brazilian coffee, nor as acidic as African coffee, but rather a sweet, light fragrance that is understated and elegant.

The Huila Region

Huila coffee is an origin coffee named after its coffee-growing region, fully representing the unique characteristics of the Huila producing area. 100% Arabica variety, selected based on bean size and single-origin. You will find unique and rich Colombian coffee aroma in every bean. The most outstanding characteristics are its pure, balanced, and smooth taste.

Aroma: Very strong

Acidity: Medium/High

Body: Rich and smooth

Flavor: Soft, balanced, and clean taste with only pure coffee flavor

How to Brew Colombian Huila "Sapphire Huila" Coffee

FrontStreet Coffee Pour-over Reference: Weigh 15g of "Sapphire Huila" coffee powder, 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, extracted with V60 dripper, recommended coffee-to-water ratio of approximately 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, and pour coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, similar to before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water where the coffee powder meets the filter paper to prevent channel effects.

Leave one circle when pouring coffee powder to the outermost ring, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Style Iced Pour-over "Sapphire Huila"

FrontStreet Coffee Iced Pour-over "Sapphire Huila" Reference:

Colombian "Sapphire Huila" coffee, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g 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 is Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio of 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, stirring forcefully to ensure the coffee powder rolls completely. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473