Nav: Home > Coffee >

What is the Water-to-Coffee Ratio for Nicaraguan Finca Mamamina Natural Process Pacamara Pour-Over Coffee?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account: cafe_style) Nicaragua Mierisch Family Finca Mamamina Pacamara Natural Process Nicaragua Mierisch Family Finca Mamamina Pacamara Natural Information and story introduction: This Nicaraguan Pacamara comes from the renowned Mierisch Family's Finca Mamamina estate, featuring natural processing methods that highlight the coffee's distinctive flavor characteristics. The Pacamara variety, known for its large bean size and complex flavor profile, is carefully cultivated at this distinguished Nicaraguan farm, where the Mierisch Family's expertise in coffee cultivation shines through in every cup.

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee Discusses Several Misconceptions You Must Understand About Drinking Coffee

Are Fresher Coffee Beans Always Better?

Generally, we still believe that fresher coffee beans are better, because roasted coffee beans contain many volatile aromatic substances. The longer they are stored, the more these aromas evaporate. This is an irreversible reaction that cannot be completely prevented.

However, it doesn't mean that coffee beans are best for brewing immediately after roasting. Coffee cannot be too fresh either.

Most coffees need a period of time (2-3 days) to complete a degassing process, expelling the gases that entered the coffee beans during the roasting process. This process is called "bean resting" or "curing."

Only coffee beans that have completed the "curing" process are in their peak state with the fullest aroma and flavor.

Is Hand-Poured Coffee Definitely Better Than Machine-Brewed Coffee?

This is a very common misconception.

Of course, we cannot deny that hand-pouring can well express the essential flavors and characteristics of coffee. However, if we need a cup of coffee with rich, full flavors, or if we need coffee with diverse variations, we must choose machine-brewed espresso to obtain a cup of coffee with intense flavors. This is a case where each has its strengths and weaknesses.

An important factor that espresso heavily relies on is the professionalism of the barista, and the same applies to hand-poured coffee. These two different brewing methods for coffee have no distinction of superiority or inferiority, only the difference between professional and unprofessional execution.

Is Drinking Black Coffee More Harmful to the Stomach?

Although most coffee experts believe that drinking black coffee best allows one to appreciate the beauty of coffee and therefore do not recommend adding sugar or milk to cover the original flavor of coffee, some people think that drinking black coffee easily harms the stomach.

Some people feel gastrointestinal discomfort after drinking coffee, mainly affected by caffeine. For example, caffeine stimulates the sphincter at the lower end of the esophagus, making it more relaxed, which in turn causes "gastroesophageal reflux," or caffeine causes excessive gastric acid secretion, causing discomfort.

The culprit is caffeine, so it has nothing to do with whether milk is added. Some people actually experience more severe symptoms of discomfort after drinking milk. Therefore, people with digestive diseases, such as stomach ulcers, duodenal ulcers, or those who secrete large amounts of stomach acid every time they drink coffee, should still avoid coffee and drink less coffee.