How to Brew Colombian Coffee Perfectly - Pour-Over Coffee Water-to-Coffee Ratio Guide

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Colombia is the second-largest producer of Arabica beans, and its high-quality washed beans have always been a symbol of premium coffee.

Coffee beans exported from Colombia are purchased by processors from coffee farmers, undergo density checks and manual removal of defective beans, and are packed only after layers of strict inspections. Therefore, the quality of Colombian coffee can be guaranteed. The grade of exported beans is determined by their size.

Supremo is the highest grade selected from large particle beans using a NO.17 sieve or larger, with aroma and fruit acidity as its main characteristics. It has a toast-like aroma, with obvious fruit acidity spreading after drinking, while the aftertaste is accompanied by sweetness and bitter richness. It pairs well with other coffees, so it's also used in high-quality coffee blends to enhance aroma and richness. Medium-dark roasted Colombian beans reduce the sourness and emphasize more bitterness, with aromas presenting more charcoal and caramel notes.

Coffee Extraction Principles

In the coffee brewing process, there's a "three-stage theory of coffee flavor extraction." From beginning to end, as water volume increases and time passes, the first stage extracts aromatic substances and acidity, the second stage extracts sweetness and caramelized substances, and the third stage extracts bitterness, astringency, and other negative flavors. Therefore, we can control the powder-to-water ratio to express the best flavors of coffee. With the same amount of coffee powder, using less water (such as a 1:12 powder-to-water ratio) results in extracted coffee flavors closer to the early stages (from sour to sweet), while using too much water (such as a 1:20 powder-to-water ratio) can easily extract bitterness and astringency.

Brewing Method

Recommended brewing method: Pour-over

Dripper: Hario V60

Water temperature: 90°C

Coffee amount: 15g

Powder-to-water ratio: 1:16

Grind size: Medium-fine grind (BG 6S: 58% pass rate through China standard #20 sieve)

Brewing technique: Staged extraction

Use 35g of water for a 40-second bloom, then continue pouring with a small water stream in a circular motion to 127g for stage separation. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper. (Timing starts from the bloom) Extraction time: 2'00".

Flavor Profile

Flavor: The initial taste has the acidity of dark plums and berries. As the temperature changes, there are aromas of nuts, caramel, and cream, with a noticeable lemon acidity in the mouthfeel.

Additional Knowledge

Pink Bourbon was first planted in the Huila region. Initially, it was mixed with other Bourbon and Caturra varieties, but was later harvested and processed separately.

In short: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we hold three coffee discount events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for 6 years!

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