Which Coffee Beans Are Best for Pour-Over Coffee and How Much Water for 15g
Professional Coffee Knowledge Exchange
For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)
FrontStreet Coffee Introduction - Single Origin Coffee Recommendations
Single origin coffee best expresses the unique regional characteristics of coffee beans. Due to different national producing regions, some tend to be more acidic while others are more bitter. The roasting patterns of the roaster will also change the character of the beans.
Coffee preferences vary around the world. For coffee beginners, single origin coffee is an excellent choice.
China prefers fragrant and mellow light roasts, but most people find it difficult to accept acidic coffee.
Japan prefers fragrant and strong medium roasts, with coffee that has quality fruity acidity.
Europe favors strong-flavored dark roasts, with espresso as the representative.
The United States is satisfied with any coffee taste, as drinking coffee is a daily essential beverage for them.
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, bitterness gradually strengthens with pine aromas.
Single Origin Coffee Pour-Over Sharing
Natural Process Guji Gr.1 (Raw Beans): Smaller beans, green with yellow hints, 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, water-to-coffee ratio 1:15. First pour 30g of water, bloom for 30s. Second pour 104g of water and pause. Continue pouring to 225g total, discard the tail end. Extraction time approximately 2:02s.
Important Notice :
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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Do You Know What Geisha Coffee Is? The Characteristics and Flavor Profile of Geisha Coffee
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account: cafe_style) FrontStreet Coffee Introduction - Geisha Variety The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and later sent to Kenya's Coffee Research Institute. It was introduced to Uganda and Tanzania in 1936; Costa Rica introduced it in 1953
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Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee introduces Yunnan Arabica Coffee - Yunnan Arabica coffee is quite popular in our country. Belonging to the Rubiaceae family and Coffea genus, the cultivation areas are mainly distributed in regions such as Lincang, Baoshan, Simao, Xishuangbanna, Dehong, and Nujiang. Yunnan's superior geographical conditions enable coffee
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