What is the Water-to-Coffee Ratio for Pour-Over Brewing of Nicaragua Mamamina Estate Natural Pacamara?

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A couple of days ago, FrontStreet Coffee introduced a natural process Geisha from Colombia's Mi Terra estate. Today, after proper resting, it's time to brew it!

Bean Information

Colombia Mi Terra Geisha

Colombia · Mi Terra Estate Geisha

Origin: Colombia, Caldas, Chinchiná

Altitude: 1700-1850 meters

Variety: Geisha

Processing: Natural

Grade: SUPREMO

This Geisha comes from Chinchiná in the Caldas region of Colombia. Caldas is located in the heart of Colombia's coffee-producing region—the central part of Colombia—and is the core area of the famous Colombian coffee tourism. Coffees from the Caldas region have distinctive vanilla aromas, soft acidity, and full body.

Brewing Share

Today, FrontStreet Coffee chose three brewing devices: Hario V60, Ice Crystal Dripper, and siphon pot!

Hario V60

The bottom of the Hario V60 dripper features a large water outlet, with curved ribs arranged in a spiral structure extending from the bottom to the top. This design allows for faster coffee flow, but the curved ribs also slow down the liquid flow to some extent, increasing extraction of the coffee grounds. This helps better express the aroma and rich flavor layers of these beans.

Parameters: 15g dose; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); water temperature 90°C; coffee-to-water ratio 1:16; brewing method: pour-over in stages.

Bloom with 35g of water for 30 seconds, then slowly pour in 91g of water (totaling 126g) for the first stage. When the water level is about to expose the coffee bed, continue pouring to 240g to finish. Remove the dripper when the water level is about to expose the coffee bed again. (Timing starts from bloom) Extraction time: 1'50".

Flavor: Citrus, orange, peach, and lemon notes on entry, with oolong tea sensation and caramel sweetness. Overall rich flavor layers.

Ice Crystal Dripper

The ribs of the Ice Crystal Dripper are distributed vertically in a stepped pattern. The bottom of the dripper creates space between the filter paper and the dripper, while at the top, the filter paper and dripper form a completely sealed state.

This design has an advantage: because the top filter paper and dripper are completely sealed, if too much water flows in at once during brewing, or if the water temperature is too high and floods the flow channels, there's no space for air escape, slowing the water level drop rate. This creates an immersion effect similar to the KONO dripper, avoiding under-extraction.

Parameters: 15g dose; medium-fine grind (BG 5T: 58% pass-through rate on China standard #20 sieve); water temperature 90°C; coffee-to-water ratio 1:16; brewing method: pour-over in stages.

Bloom with 30g of water for 30 seconds, then slowly pour in 93g of water (totaling 123g) for the first stage. When the water level is about to expose the coffee bed, continue pouring to 240g to finish. Remove the dripper when the water level is about to expose the coffee bed again. (Timing starts from bloom) Extraction time: 1'45".

Flavor: Fermented aroma, with citrus, tropical fruit, and mango flavors on entry. Noticeable sweetness.

Siphon Pot

The main principle of coffee extraction with a siphon pot is achieved through pressure difference. First, heat the water in the bottom chamber to boiling, then insert the top chamber, creating a high-pressure state in the bottom chamber. Due to the pressure difference between the bottom and top chambers, hot water rises to mix with the coffee grounds in the top chamber for extraction. After the extraction process is complete, remove the heat source from the bottom chamber, causing an instant reduction in pressure difference between the top and bottom chambers. The siphon effect between the chambers causes the coffee extract to flow back to the bottom chamber. To speed up the return of coffee extract, you can wipe the bottom chamber with a wet cloth, which further reduces the pressure difference and accelerates the return flow.

Parameters: 20g dose; water temperature 90°C; medium-fine grind (BG 6M: 48% pass-through rate on China standard #20 sieve); coffee-to-water ratio 1:14;

Pour 280g of water into the bottom chamber. When the water temperature reaches 90°C, add the coffee grounds and stir ten times to ensure full contact between grounds and water. At 40 seconds, stir five times to increase extraction. At 50 seconds, remove the heat source and stir. (Timing starts from adding grounds) Extraction time: 1'30".

Flavor: Grape, peach, and citrus notes on entry, with fruit candy sensation, oolong tea feel, and noticeable oils.

Flavor descriptions vary by individual and are influenced by water temperature and brewing methods. The brewing descriptions provided here follow the flavor wheel limitations under identical brewing equipment and parameters, intended for reference purposes.

Summary

Among the three brewing devices chosen by FrontStreet Coffee this time, FrontStreet Coffee feels that if you want to highlight the flavor layers of the coffee, you can choose the V60 dripper; if you want to emphasize the sweetness of the coffee, the Ice Crystal Dripper is worth considering~ And if you want to highlight the mouthfeel of the coffee, then the siphon pot is an excellent choice!

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Tel:020 38364473