How to Brew Colombian Maria Washed Caturra Pour-Over Coffee_How to Drink Maria Coffee

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Berlin POPULUS Colombia Maria Washed Caturra

Flavor: RIPE CHERRIES, berries, saturated sweetness, elegant, clean

Farm: Los Angeles

Producers: Maria Bercelia Martinez and Jose Vianey Erazo

Varieties: Caturra, Colombia F.6

Processing: Washed

Region: Acevedo, Huila

Altitude (masl): 1770 meters

We are delighted to bring Maria Bercelia's coffee back to our menu.

The coffee grows on Maria Bercelia's Los Angeles farm in Acevedo, Colombia.

Acevedo is a municipality located in the southeastern corner of the Huila department.

Acevedo's climate exhibits a wide diversity in terms of humidity, temperature, and rainfall, which leads to different but ideal coffee growing conditions.

The varieties found in cup profiles from Acevedo truly reflect this microclimatic diversity.

The coffee flavors are very interesting—they are exceptionally sweet and complex.

Coffee grown at higher altitudes is typically denser and has higher perceived acidity in the cup.

This is partly due to increased UV radiation, as well as the larger diurnal fluctuations that occur at these altitudes.

Cooler nights also lead to slower cherry maturation, which helps the beans accumulate more sweetness and flavor complexity.

How to Brew Colombian Coffee [Maria Washed Caturra] Perfectly?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Maria Washed Caturra] coffee powder, pour it 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, V60 filter cup for extraction, recommended coffee-to-water ratio of approximately 1:15.

Pour the hot water from the hand-pour kettle in clockwise circles centered on the middle of the filter cup. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, just like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water onto the area where the coffee powder meets the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost layer of the coffee powder, then pour in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Japanese-style Ice Pour-over [Maria Washed Caturra]

FrontStreet Coffee Ice Pour-over [Maria Washed Caturra] Reference:

Colombian coffee [Maria Washed Caturra], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal hand-pour recommendation of 90°C. For normal grinding, use Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a setting to Fuji 3.0. Recommended coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but tall water column for pouring, stirring with force to ensure the coffee powder rolls thoroughly. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473