How to Brew Colombian Coffee Beans: Detailed Pour-Over Tutorial with Water Ratio, Temperature, Grind Size, and Time

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The Distinctive Characteristics of Colombian Coffee

The greatest characteristic of Colombian coffee is its style diversity. If we make a comparison with wine, it's like the Champagne region where large producers and small farmers coexist - there are both standardized stable styles and interesting, varied small-batch stars. Overall, Colombian coffee has a fresh style with rich fruity aromas.

Before 2008, although Colombia was the world's third-largest coffee producer, it remained relatively unknown and failed to capture the attention of the specialty coffee market. However, after a volcano erupted in 2008 in the southern region's Huila province, the coffee beans from this area gained immense fame, and many Colombian estates frequently won awards when participating in coffee competitions.

This transformation occurred because coffee flavor formation depends not only on the genetic variety itself but more importantly on whether the plant's root system is strong enough and whether the soil has sufficient nutrients to supply the coffee plants. Volcanic soil originates from volcanic lava and ash, rich in certain key nutrients such as iron, calcium, magnesium, sodium, potassium, phosphorus, sulfur, silicon, and other trace elements. This rich combination acts as a growth stimulant for plants and is key to coffee developing more refined flavors.

Areas with more volcanic ash have fertile soil, so Colombia's specialty coffee producing regions are mainly concentrated in the southern part of the country. At altitudes above 1,500 meters, these include San Augustin in Huila, Popayan in Cauca, Narino, and Tolima.

In addition to being located in the Huila province area, the coffee growing regions here are closer to the equator, and most coffee grows in high-altitude mountainous areas. The coffee quality here is superior, not only having distinct acidity but also carrying unique floral and fruit flavors. Therefore, coffee produced in the southern growing regions is preferred by many coffee enthusiasts.

Through cupping comparisons, FrontStreet Coffee has discovered that coffee from these regions all exhibits refined acidic aromas and berry-like sweetness, with caramel notes and full sweetness. Whether using traditional processing methods or the increasingly popular anaerobic processing methods, the coffee beans can express these unique regional flavor characteristics.

FrontStreet Coffee's Colombian Selection

Currently, FrontStreet Coffee offers four varieties of coffee beans from Colombia's specialty coffee producing regions, all roasted to medium degree. The purpose is to enhance the rich, full-bodied texture while preserving the characteristics of Colombian coffee beans' gentle acidity and distinct sweetness. All coffee beans ordered from FrontStreet Coffee's flagship store are shipped within 5 days after roasting, ensuring 100% fresh roasted coffee beans.

One variety is Caturra grown at 1,500-1,800m altitude in the Huila region, processed using the washed method. The "Huila Coffee Beans" processed with the washed method have a cleaner taste and can most intuitively showcase the purest flavor of the coffee beans themselves. This coffee bean possesses excellent unique characteristics of the Huila region: gentle fruit acidity, nuts, dark chocolate, and caramel.

Another variety is Caturra grown at 1,800m altitude in the Huila region, using anaerobic natural processing for the "Flower Moon Night Coffee Beans." The anaerobic natural processing steps enhance the coffee's fermented aroma, giving this coffee bean a fermented fragrance like strawberry wine/jam, along with a caramel chocolate-like aftertaste.

One variety is the "Hanami Coffee Beans" from Montblanc Estate in the Huila region, grown at 1,900m altitude, a blend of Caturra, Catuai, and Geisha, processed using the washed method. The flavors show captivating chamomile, playful pink pepper spiciness, honey-like sweetness, and almond-like aftertaste.

One variety is the "Sakura Coffee Beans" from Paradise Estate in the Cauca region, grown at 2,050m altitude with Castillo variety, processed using double anaerobic washed method. The flavors show mugwort, berries, fermented aroma, spices, and strawberry jam.

How to Brew Medium Roast Colombian Coffee Beans

First, you need to prepare freshly roasted coffee beans, a coffee-specific grinder, a pour-over kettle, a thermometer, a scale with timer function, filtered water, a V60 dripper, filter paper, a server, and an electric kettle to boil water.

1. Fold the filter paper and place it in the V60 dripper, then pour hot water evenly over the filter paper to completely moisten it, making it adhere closely to the dripper wall. (Wetting the filter paper serves to clean it, remove paper taste, and warm the utensils.)

2. Measure the beans: weigh 15g of coffee beans, then pour them into the grinder and adjust to the desired setting for grinding. Since medium roast coffee beans become less dense during the roasting process as they expand with heat, soluble substances in the coffee are more easily extracted. Therefore, FrontStreet Coffee recommends using medium grind for brewing medium roast Colombian coffee beans, similar to the coarseness of white sugar (75% of particles passing through a China No. 20 standard sieve).

3. Pour the grounds: pour the ground coffee into the dripper and gently shake to level it.

4. Then prepare a pot of hot water, pour it into the pour-over kettle, and cool it to 90-91°C before starting to brew. To achieve a more balanced flavor, FrontStreet Coffee recommends a coffee-to-water ratio of 1:15, meaning 15g of coffee grounds with 225g of water.

5. Start the timer, wet the coffee bed with twice the amount of water as the coffee grounds to form a dome and bloom for 30 seconds, then use a small water stream to pour in circles from inside to out until reaching 125g, then pause. When the coffee bed drops to half the height of the dripper, continue with the same fine water stream to add the third pour to 225g, until all the coffee liquid has filtered through, then remove the dripper. The total time should be about 2 minutes.

6. After the coffee brewing is complete, gently swirl to allow the coffee to mix more thoroughly, pour into the warmed coffee cup, and a fragrant pour-over coffee is ready! You can add sugar or milk according to your preference.

Important Notice :

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