Can You Brew Freshly Ground Coffee Directly by Pour-Over? An Introduction to Indonesian Coffee Powder Brewing Methods

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FrontStreet Coffee - Pour Over Coffee Guide

As an agricultural product, the freshness of coffee beans is crucial. After roasting, coffee beans expand and become filled with small pores, continuously releasing carbon dioxide. As coffee beans release gas, volatile aromatic compounds within the beans are also constantly released, quickly losing the unique charming aroma of coffee. This is why coffee bean packaging bags have a one-way exhaust valve - its function is to release the gas emitted by the coffee beans while preventing air from entering the bag and oxidizing the coffee beans.

The Purpose of Grinding

We grind coffee beans into powder, cutting them into thousands of small particles to increase the surface area of the beans and enhance extraction efficiency. After grinding, gas volatilization also accelerates, and the flavor fades quickly. In coffee shops, if ground coffee is not used within half an hour, it is often discarded.

Good coffee beans will never be pre-ground and sold as powder. For example, we only grind for you after you make a purchase. Some even stricter merchants will refuse to grind coffee for you.

What Should You Pay Attention to When Grinding Coffee Beans?

1. Grind Size

Different grind sizes mean different surface areas for the coffee beans. The finer the grind, the larger the surface area and the higher the extraction rate, and vice versa. Therefore, different brewing methods require different grind sizes:

• Pressurized Extraction: Espresso - Finest, fine salt
• Filter Extraction: Pour-over coffee - Medium, granulated sugar
• Immersion Extraction: French press - Coarsest, sea salt particles

2. Uniformity

We need to grind coffee beans into particles of the same size as much as possible to establish a reference for extraction. For example, larger particles require higher water temperature and longer time. However, if particles vary in size, extraction becomes inconsistent, and we cannot obtain delicious coffee with even extraction.

FrontStreet Coffee will share the brewing method for medium-dark roasted Mandheling today!

Golden Mandheling:

• Origin: Sumatra Island, Indonesia
• Processing Method: Wet-hulled
• Variety: Typica
• Roast Level: Medium-dark

Brewing Parameters:

• Filter: KONO
• Water Temperature: 86-88°C
• Grind Size: Small Fuji grind level 4
• Roast Level: Medium-dark roast
• Bloom Time: 25 seconds

Flavor: Multi-layered, clean, balanced, with persistent caramel sweetness in the aftertaste.

Specific Technique: 16g of coffee, BG grinder -6W, Kono filter, 86-88°C water temperature. First pour with 30g of water for a 30s bloom, then pour continuously at high temperature without interruption. Water-to-coffee ratio 1:14, extraction time around 1:50, stop extraction when reaching 220g.

Knowledge Expansion: "The Definition of Freshness"

Coffee beans stored in one-way breathable bags placed at room temperature are considered fresh coffee beans "within two weeks after roasting completion."

In Conclusion

In short: FrontStreet Coffee is a coffee research house, happy to share coffee knowledge with everyone. Our unconditional sharing is only to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month because FrontStreet Coffee wants to offer more friends the opportunity to drink the best coffee at the lowest price. This has also been FrontStreet Coffee's mission for 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473