How to Make a Great Pour-Over Coffee with Colombian Antioquia FNC Coffee Beans - How to Get a Rich Crema on Your Pour-Over

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Coffee Details

Average altitude: 2000 meters

Region: Colombian Coffee - Antioquia

Farm area: 3.5 hectares

Variety: 75% Castillo, 25% Caturra

Processing method: Washed, depulped, demucilaged, and sun-dried

Flavor description: Apple, peach juice, plum, oolong tea, apricot.

Colombia White Peach Oolong Green Bean Testing

The bean size is not large, with few defects, and the appearance is close to traditional washed processing.

Moisture content: 12%, density is slightly higher than typical Colombian coffee, possibly related to the growing altitude.

Roasting Strategy

Generally, Colombian coffee would be roasted to a darker degree, but seeing apple in the flavor description, I appropriately shortened the development time and formulated a medium roast strategy.

Actual Roasting

Due to higher hardness and moisture content, I appropriately slowed down the pace while increasing development time. Development was around 1:30, with first crack basically completed. To control the roast degree, I reduced the temperature increase after first crack.

Cupping Test

Weight loss: 14%, roast degree: 69/77, basically aligning with the predetermined strategy.

Cupping

I conducted a cupping immediately after roasting, with EK43 grind setting 7.5, water temperature 92°C, using pure water.

Honestly, due to the darker roast degree and previous overall impressions of Colombian coffee, I didn't originally expect to taste good apple acidity, but the cupping result was indeed somewhat surprising. It differed slightly from the flavor description - apple flavor was prominent, mixed with grape notes, overall very clean, with a finish closer to black tea rather than oolong tea. The flavor profile somewhat resembles Tim's Tamana, but high-quality apple acidity is indeed rare. Overall, it's quite good, and I'd like to try an even lighter roasting method if I have the chance.

How to Brew Colombian Coffee [Antioquia] Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Antioquia] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, V60 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Starting from the center of the filter, pour hot water from the pour-over kettle in clockwise circles. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, perform the second pour. For the second pour, same as before, pour in clockwise circles starting from the center of the filter. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

Leave a circle of space when pouring to the outer edge of the coffee powder, then pour circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Pour-Over [Antioquia]

FrontStreet Coffee's iced pour-over [Antioquia] recommendation:

Colombian coffee [Antioquia], light to 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 pour-over recommendation of 90°C. For normal grinding, use small Fuji setting 3.5, while for iced pour-over, grind slightly finer by half a notch - small Fuji setting 3. Recommended coffee-to-(water+ice) ratio: 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high pour stream to stir vigorously, allowing the coffee powder to roll fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

The entire extraction time is approximately 2.5 minutes (close to the normal extraction time for 20g 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