Colombian Coffee Bean Pour-Over Brewing: Water Temperature, Grind Size, Coffee-to-Water Ratio Parameters and Roasting Recommendations

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FrontStreet Coffee Colombia Isabella Roast Level and Pour-over Parameters Sharing

Roasting Machine: Yangjia 800N (Batch Size: 300g)

Preheat the roaster to 180°C, set the damper to 3, heat to 120; return temperature at 1'42", when the drum temperature reaches 140°C, keep the heat unchanged and open the damper to 4; at this point, the bean surface turns yellow, the grassy smell completely disappears, entering the dehydration stage. When the temperature reaches 176°C, reduce the heat to 100, and at 180°C, reduce to 70, keeping the damper unchanged.

At 8'17", the bean surface shows ugly wrinkles and black spots, the toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack, which starts at 9'30". Adjust the damper to 5 (adjust heat very carefully, not too small to avoid no cracking sound), develop for 1'30" after first crack, and drop at 191.5°C.

Agtron bean color value: 75.9 (above image), Agtron ground color value: 82.5 (below image), Roast Delta value: 6.6.

Cupping results: Citrus, floral, honey, berries, nuts, cream.

| Fine-tuned Roast Curve |

Curve One

Preheat the roaster to 180°C, set the damper to 3, heat to 100; return temperature at 1'43", when the drum temperature reaches 140°C, keep the heat unchanged and open the damper to 4; at this point, the bean surface turns yellow, the grassy smell completely disappears, entering the dehydration stage. When the temperature reaches 151°C, reduce the heat to 80, and at 166°C, reduce to 65, keeping the damper unchanged.

At 9'07", the bean surface shows ugly wrinkles and black spots, the toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack, which starts at 10'55". Adjust the damper to 5 (adjust heat very carefully, not too small to avoid no cracking sound), develop for 1'35" after first crack, and drop at 190.2°C.

Cupping results: Citrus, tea aroma, honey, floral, berries, nuts.

Recommended Brewing Method: Pour-over

Dripper: Hario V60

Water Temperature: 90°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:16

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

Brewing Technique: Pulsed extraction

Use 34g of water for 40-second bloom, then continue pouring with small circular motion to 127g and pause. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait for the water level to drop and just before exposing the coffee bed, remove the dripper (timing starts from the bloom). Total extraction time: 2'00".

Flavor Profile: Entry shows the acidity of dark plum, berries. As the temperature changes, notes of nuts, caramel, and cream emerge. Lemon acidity is prominent in the mouthfeel.

END

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Tel:020 38364473