Pour-Over Guide for Costa Rican Coffee Beans: How to Brew Honey-Processed Beans to Perfection

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FrontStreet Coffee Musician Series Introduction: Mozart

Let's first introduce today's star – Mozart! This coffee bean is astonishing in both its dry and wet aromas, as it's rare to find a bean with such a distinctive fragrance.

Its processing method is also quite interesting, called "Raisin Honey Processing." This method preserves 100% of the mucilage and uses zero water treatment, which increases the difficulty of honey processing and requires strict timing control.

On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Ripe and full fruits will sink to the bottom, while underdeveloped or overripe fruits will float to the surface. These floating beans must be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed while preserving the mucilage before further drying. At this stage, climate factors are key to the success of honey processing. During the drying process, the coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to achieve slow drying for proper fermentation without being too slow to cause over-fermentation.

Brewing Share

Today, FrontStreet Coffee chose the Hario V60 as the filter cup. The V60 filter cup is one that FrontStreet Coffee quite enjoys using. Since this filter cup's design focuses on the speed of water level decline, its internal ribs feature a curved vortex structure to assist in accelerating water flow. Therefore, when using this filter cup, there are higher requirements for the water flow rate and water level height. FrontStreet Coffee typically chooses a segmented extraction method to pair with this filter cup, slowing down the coffee liquid flow rate and improving the extraction of the coffee grounds.

Brewing parameters remain unchanged, only the brewing technique changes!

Parameters: 15g coffee grounds; medium-fine grind (BG 6M: 58% pass-through rate on China standard #20 sieve); water temperature 90°C; coffee-to-water ratio: 1:15

Brewing Method 1

Use 28g of water for a 30-second bloom, then pour in a small circular stream to 122g for the first segment. When the water level drops to just before exposing the coffee bed, use a slightly larger water flow in circular motions to pour to 230g. Remove the filter cup when the water level is about to expose the coffee bed. (Timing starts from the bloom) Extraction time: 1'56".

Flavor: The wet aroma is osmanthus and fermented fragrance. The taste begins with citrus and strawberry acidity, then transforms into caramel, raisin, and preserved fruit-like sweetness, with sugarcane aftertaste. The overall profile is quite balanced with a relatively full-bodied texture.

Brewing Method 2

Use 28g of water for a 30-second bloom, then pour in a small circular stream relatively quickly to 121g for the first segment. When the water level drops to just before exposing the coffee bed, increase the water flow and pour in circular motions to 227g. Remove the filter cup when the water level is about to expose the coffee bed. (Timing starts from the bloom) Extraction time: 1'45".

Flavor: The wet aroma is osmanthus fragrance. The taste features strawberry, citrus, and tropical fruit flavors, with prominent caramel and preserved fruit sweetness. The overall texture is relatively light, providing a refreshing sensation.

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473