How to Brew Colombian Coffee: What Water Temperature is Best for Black Coffee
FrontStreet Coffee - Colombia Natural Geisha Brewing Parameters
This Geisha from the highlands of Chinchina Caldas grows at an altitude of 1800 meters. The fertile volcanic soil and abundant rainfall humidity in the highlands allow this Geisha to reach a cupping level you absolutely don't want to miss.
The richness of this Geisha's flavors progresses from blackberry, blueberry, to strawberry, then to lemon. The rich fruity aroma continuously challenges your taste buds and senses, making you exclaim: "Where can I get more of these flavors?" Its acidity achieves perfect balance, with a fresh and clean cupping profile—qualities that will make you fall in love with this coffee.
This bean is like a gem, hidden amidst the noise and hustle. Fortunately, we explored countless estates in Colombia, seeking only the finest specialty coffee beans, allowing everyone to taste authentic specialty coffee and thus understand and genuinely come to love coffee. This Colombian Geisha was cup-tested by one of the world's top Q-Graders, who is frequently invited as a judge for championships worldwide and is widely recognized—her highly-rated specialty coffees are truly high-quality coffees.
Coffee Details
Name: Colombia Natural Geisha
Region: Chinchina Caldas
Estate: Mi Terra
Altitude: 1800 meters
Harvest Time: April 2018
Processing Method: Natural Process
Flavor Description: Bright and lively acidity / Rich, complex floral and fruity notes / Blueberry, blackberry, strawberry, lemon, and citrus flavors interweave with distinct layers, pleasantly sweet and tart
Brewing Parameters
Use 15g of coffee grounds with 91°C water, coffee-to-water ratio of 1:16, grind size BG-6S, V60 dripper, coffee-to-water ratio of 1:15. First pour 35g water, bloom for 30s. Second pour to 125g water then pause. Third pour to 240g water, avoiding the final tail section. Extraction time around 2:00s.
Brewing Tip
The water temperature used for brewing black coffee is typically selected based on the roast level. For medium-light roasts, water around 92°C is usually chosen. The darker the roast, the lower the water temperature should be accordingly, otherwise more flavor compounds will be extracted, leading to over-extraction.
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