How to Brew Colombian Huila Coffee for the Best Taste - Step-by-Step Guide to Pour-Over Coffee
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)
FrontStreet Coffee - Colombia Pour-over Coffee at Home Sharing
Huila
Huila coffee is an origin coffee named after its growing region, fully representing the unique characteristics of the Huila coffee-producing area. 100% Arabica varieties, selected based on coffee bean size and single-origin varieties. You will find the unique and rich aroma of Colombian coffee in every single coffee bean. The most prominent characteristics are its pure, balanced, and smooth taste.
Country: Colombia
Region: Huila
Processing: Washed
Altitude: 1500m
Roast Level: Medium
Flavor: Melon/Fruit notes / Sweet oatmeal flavor / Bright acidity
This coffee bean is FrontStreet Coffee's daily staple coffee. It's affordable, comes in moderate quantities, and is selected from high-altitude Colombian coffee beans with good quality. It's suitable for beginners to purchase for practice and consumption. So today, FrontStreet Coffee will share with you how to make pour-over coffee at home!
Steps for Pour-over Coffee
1. Grinding: Take 15g of coffee beans and grind them to the size of sugar granules. Then wet the filter paper with hot water to remove the paper's own flavor, and pour in the ground coffee powder.
2. Heating the Cup: Use hot water to warm the filter cup and server pot. This ensures that the brewed coffee won't quickly cool down and change flavor.
3. Brewing: Fill the pour-over kettle with suitable hot water (depending on the coffee beans, the suitable water temperature is between 88°C~94°C). Starting from the center of the filter cup, pour water in clockwise circular motions. Within 15 seconds, brew the coffee to 30g, and let it bloom for about 25~35 seconds until no more bubbles appear.
After the blooming is complete, continue pouring water in circular motions until the coffee reaches 230g~240g (adjust concentration according to personal preference).
4. Tasting: When all the coffee liquid has finished dripping through, you'll have a pot of fragrant coffee. At this point, you can savor the coffee you made with your own hands!
Of course, while the process may seem simple, there's still a lot of knowledge and technique involved: water temperature control, water-to-coffee ratio, extraction time mastery, and more...
Knowledge Extension:
Colombian coffee has strong regional characteristics. The country's coffee-producing regions are located in the Andes Mountains, where the climate is mild and the air is humid.
In Summary: FrontStreet Coffee is a coffee research hub that loves to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Additionally, there are three low-discount coffee events every month. This is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price possible - this has been FrontStreet Coffee's mission for the past 6 years!
END
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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The Meaning and Symbolism of Colombian Coffee: A Guide to Home Pour-Over Brewing
Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Colombian Coffee Home Pour-Over Introduction. Known as green gold, Colombian Coffee (Café de Colombia) originates from Colombia and is one of the few single-origin coffees sold worldwide bearing a country name. In terms of quality, it achieves excellence that other coffees cannot reach
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Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee's pour-over brewing guide for Colombian coffee. Many factors affect the taste of a cup of coffee, with the coffee-to-water ratio in pour-over brewing being one of them. Some people believe that the amount of coffee grounds itself has no impact; it's the extraction time that matters. So, is there an optimal approach to pour-over coffee brewing?
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