Pour-Over Brewing Methods for Colombian Coffee Beans and Flavor Profile Introduction

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FrontStreet Coffee - Colombian Isabella Brewing & Flavor Description

Brewing Share

This time we're sharing Colombian Isabella brewing parameters. After cupping, we felt that both of these curves performed quite well. We brewed one pot with each curve to see if they would perform similarly in pour-over brewing.

Recommended brewing method: Pour-over

Dripper: Hario V60

Water temperature: 90°C

Coffee dose: 15g

Coffee-to-water ratio: 1:16

Grind size: Medium-fine (BG 6k: 58% pass-through rate on China standard #20 sieve)

Brewing technique: Multi-stage extraction

Use 34g of water for a 40-second bloom, then pour in a small circular motion to 127g for the first stage. When the water level drops to just expose the coffee bed, continue pouring to 240g and stop pouring. When the water level drops to just expose the coffee bed again, remove the dripper. (Extraction time starts from the beginning of bloom) Total extraction time: 2'00".

Flavor Description

Curve 1: Initial taste shows the acidity of dark plum and berries. As the temperature changes, nutty aroma, caramel, and cream notes emerge. The mouthfeel features distinct citrus acidity.

Curve 2: Initial taste shows citrus, berries, and cherry tomatoes. As the temperature changes, caramel sweetness and subtle fermentation notes appear. The aftertaste has floral and nutty cream aromas. The mouthfeel is smooth and clean.

After cupping and brewing, we all felt that Curve 2, after fine-tuning, better showcases the flavor of this Pink Bourbon. Of course, flavor descriptions vary by individual and are influenced by water temperature and brewing methods. This cupping report provides descriptions based on the coffee flavor wheel using the same brewing equipment and parameters, intended for reference purposes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473