FrontStreet Coffee's Coffee Extraction Parameters How to Make Pour-Over Coffee at FrontStreet Coffee

How FrontStreet Coffee Makes Pour-Over Coffee

First, heat your water to just below boiling - the ideal temperature is 200°F. Pre-wet the filter paper to rinse out any papery residue and preheat your dripper and mug at the same time. And use filtered water: like espresso, filtered coffee suffers when the minerals in tap water interfere with flavor.

Grind the beans coarse. 15 grams of coffee is a good starting point, aiming for 225 grams of brewed coffee in about 2 minutes. Adjust the grind and dose to suit the roast whenever extraction feels too fast or too slow - the rule of thumb is simple: if the coffee flows too quickly, the grind is too coarse; if it drags, the grind is too fine.

After pre-wetting the filter paper, add the grounds and pour just enough water to cover them. The bed will bubble and swell - the "bloom." Let it run 30 to 40 seconds. The keys here are patience, proper tools, and proper technique: keep the grounds evenly moist and maintain a small, even dome as the coffee extracts, holding that shape throughout the entire brew.

Start pouring from the center in slow circles until the scale reads 125g, pause a few seconds for the water to settle, then pour on to 225g, with the entire extraction finishing at around 2 minutes.

FrontStreet Coffee Recommendation

The dripper behind this recipe matters more than people think. The V60 was designed by Hario, the Tokyo glassware maker founded in 1921, best known for heatproof laboratory glass and the glass servers that accompany most pour-over setups. Hario redesigned the V60's prototype in 2004 and launched it the following year, naming it for its signature 60-degree cone and "V" shape. That cone funnels every pour toward the center before it drips through, extending the contact time between water and grounds for fuller extraction of aroma and flavor, while the single large outlet lets flow rate depend entirely on the brewer's pour control.

The V60's fast, clean extraction especially flatters floral-fruity coffees. The FrontStreet Yirgacheffe Gedeb Cooperative - bright citrus, berry, and florals with a tea-like sweetness - and the FrontStreet Ethiopia Huakui, bursting with strawberry, passion fruit, jackfruit, and lychee aromatics, are both superb through a V60, as are the Geisha-style FrontStreet Strawberry Candy and the raisin-honey FrontStreet Mozart, which brings raisin and blueberry sweetness with osmanthus and rose fragrance.

If you want a bright, structured test of your pour control, the FrontStreet Kenya Cherry Tomato is an excellent V60 candidate: a washed Kenyan lot from the Thika region at 1,550-1,750 meters, built on SL28 and SL34 and given Kenya's signature 72-hour double washed fermentation, then lightly roasted to keep the acidity lively. Dry fragrance of dried cherry tomato and florals, a juicy cherry-tomato and dried-plum entry, snow pear and black plum through the middle, and a clean finish of yellow sugar and green tea.