Which Coffee Beans Are Best for Pour-Over Coffee and How Much Water for 15g

FrontStreet Coffee Introduction - Single Origin Coffee Recommendations

Single origin coffee expresses the unique regional character of a bean best. Because producing regions differ from country to country, some coffees lean acidic while others lean bitter, and the roaster's roasting style will change the character of the beans as well.

Coffee preferences vary around the world. For coffee beginners, single origin coffee is an excellent choice.

China prefers fragrant, mellow light roasts, though most people find acidic coffee hard to accept.

Japan prefers fragrant, strong medium roasts, with coffee that has a quality fruity acidity.

Europe favors strong-flavored dark roasts, with espresso as the representative.

The United States is satisfied with any coffee taste, because drinking coffee is a daily essential there.

Roast Levels

Light Roast: Obvious acidity, with floral and fruity aromas.

Medium Roast: Acidity decreases while bitterness gradually increases, with nutty aromas.

Dark Roast: Almost no acidity, with bitterness gradually strengthening and pine aromas appearing.

Single Origin Coffee Pour-Over Sharing

Natural Process Guji Gr.1 (Raw Beans): Smaller beans, green with yellow hints, and significant variation in bean size.

Natural Process Guji Gr.1 (Roasted Beans): Light roast degree, lighter color, no silver skin.

Natural Process Guji Gr.1: Recommended to use 15g of coffee powder with 90°C water temperature, Fuji Royal grinder setting 3.5, V60 dripper, and a water-to-coffee ratio of 1:15. First pour 30g of water and bloom for 30s. Second pour 104g of water and pause. Continue pouring to a total of 225g, and discard the tail end. Extraction time approximately 2:02.

FrontStreet Coffee Recommendation

Since the star of this tasting is a natural Guji Gr.1, the closest match on our shelf is FrontStreet Natural Huakui. It comes from the Hambella area of Guji in Sidama, where the estate covers 200 hectares and uses traditional natural processing: ripe cherries dry on raised beds for 21 days, turned constantly for even drying, with defective beans hand-sorted out every three to five days. Roasted medium-light, it shows a light fermented wine note, florals, citrus, and mango, with honeyed sweetness, cocoa, a touch of spice, a thick body, and a long finish.

If you would rather explore the washed side of Ethiopia, FrontStreet's washed Yirgacheffe daily drinker brings white jasmine, bright citrus and lemon acidity, and a tea-like body, making it an easy first step into single origin coffee. FrontStreet Kafa Forest goes further into the wild edge of Ethiopia, from the Kafa Biosphere Reserve between 1,400 and 2,100 meters, where coffee grows in shade; roasted medium-light, it offers white florals, bright lemon acidity, sweet orange and bergamot, a gentle melon and nutty sweetness, and a green-tea-like body.