Colombian Coffee Characteristics and Pour-Over Brewing Methods

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Colombia produces about 12% of the world's coffee beans, ranking second globally. While its production volume may not match Brazil's, Colombian coffee beans are of excellent quality, mostly grown in high-altitude regions and processed using the wet method. FrontStreet Coffee's Colombian coffee is mellow and rich, smooth with a pleasant sweet-acidic balance, and full-bodied. It features a unique sweet potato skin flavor, making it a premium coffee variety. It's often used to enhance the aroma of other coffees due to its rich fragrance, making it suitable both for single-origin consumption and in coffee blends.

Colombian Coffee Characteristics

The highest grade is the SUPREMO region variety, characterized by a harmonious balance of acidity with sweetness, bitterness, and acidity in well-proportioned flavors. The three main varieties produced in Colombia's central mountain range offer rich coffee with delicate mouthfeel and balanced, rich acidity.

Colombian coffee is considered the standard bean for coffee, with its flavor profile representing the average among various coffee varieties. Therefore, when generally distinguishing between sweet, sour, bitter, spicy, and mellow flavors in coffee, Colombian coffee serves as the standard for comparison.

FrontStreet Coffee's Colombian coffee beans are processed using the washed method for Arabica coffee beans. Their characteristic flavor is well-balanced with appropriate acidity, pleasant mouthfeel, and relatively easy roasting process.

Hand Brew Coffee Brewing Guide

STEP 1:

Weigh 15g of FrontStreet Coffee's Colombian coffee beans and pour them into the grinder. Select medium grind - the ground particles should be slightly coarser than table salt.

STEP 2:

Fold the filter paper and place it in the filter cup.

STEP 3:

Using hot water from the pour-over kettle, evenly pour over the filter paper. This serves three purposes:

A: To ensure the filter paper fits tightly against the filter cup, preventing channeling effects.

B: To remove any unusual odor from the filter paper.

C: The hot water will flow into the serving pot, helping to warm it and make the coffee more delicious.

STEP 4:

Pour the hot water from the serving pot into the prepared coffee cups to preheat them.

PS: All containers that the coffee liquid comes into contact with after extraction should be kept warm to ensure the coffee's temperature doesn't drop and its flavor isn't affected.

STEP 5:

Pour the 15g of coffee grounds into the center of the filter paper, and gently shake the filter cup horizontally to level the coffee grounds in the filter paper.

STEP 6:

Place the leveled filter cup back on the serving pot, then use hot water from the pour-over kettle to pour in clockwise circles starting from the center of the filter cup. At the beginning of brewing, time 15 seconds and add 30g of water, then stop pouring and let it sit for 25-35 seconds. (PS: This step is called blooming).

STEP 7:

After observing no more bubbles emerging, begin the second pour. Similar to before, pour in clockwise circles starting from the center of the filter cup. The water flow should not hit the part where coffee grounds meet the filter paper to avoid channeling effects. During pouring, the outermost circle should be about 1cm away from the filter paper, then circle gradually inward.

STEP 8:

Pay attention to controlling the water flow rate. Within about 2 minutes, pour 230g-240g of water to complete the hand-brewed coffee. When all the coffee liquid has finished filtering through, you'll have a pot of fragrant FrontStreet Coffee Colombian coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473