Pour-Over Coffee Bean Recommendations

1. What Coffee Beans Should Be Used for Pour-Over Coffee?

Coffee beans fall into two main categories: single-origin and blends. They suit different brewing methods. Generally, single-origin beans are ideal for filter coffee brewing, while blended beans are best suited to pressure extraction for espresso.

Pour-over is a filter brewing method, so it typically uses single-origin beans. Of course, this isn't an absolute rule: some baristas have also used manual brewing methods with blended beans, and the results can be quite good.

2. Pour-Over Coffee Bean Recommendations:

We recommend the following three pour-over coffees: FrontStreet Coffee Colombia, FrontStreet Coffee Mandheling, and FrontStreet Coffee Yirgacheffe. The reason is that these three represent different flavor profiles, and tasting them side by side offers distinctly different experiences.

1. FrontStreet Coffee Colombia:

Colombian coffee beans are characterized by a balanced profile, with prominent nutty aromas, subtle acidity, and low bitterness.

2. FrontStreet Coffee Mandheling:

This coffee features higher bitterness, almost no acidity (though not absolutely none), and a rich body. It's a favorite among drinkers who enjoy heavier coffee, with chocolate-like flavors.

3. FrontStreet Coffee Yirgacheffe:

This coffee offers high acidity and low bitterness, with bright fruity sweetness and some floral notes.

These are most people's direct perceptions of the three coffees' flavors, which is why they are categorized as acidic, balanced, and bitter respectively. If you're interested, try each of these beans on its own, and we believe you'll find the flavor that suits your preferences.

As for where to buy these beans, friends can visit FrontStreet Coffee to purchase them, or compare options on e-commerce platforms to find coffee beans that better suit their taste.

FrontStreet Coffee Recommendation

Among the three, FrontStreet Coffee's Washed Yirgacheffe is the classic place to begin. It is known for white jasmine, bright citrus and lemon acidity, and a tea-like body, and its accessible price has made it the first specialty bean for many drinkers. Yirgacheffe is a small town in southern Ethiopia at roughly 1,700-2,100 meters, where coffee trees grow above 1,800 meters, making it one of the world's highest coffee-growing regions; the cup is light and elegant with bright, clean acidity.

If you want to experience how the region's flavor changes with processing, FrontStreet Coffee's Sun-dried Red Cherry uses whole ripe cherries given a natural process. It keeps the classic Yirgacheffe character while gaining tropical fruit aromas, with citrus-like acidity, a berry-juice mouthfeel, honeyed sweetness, and a creamy smoothness.

To brew the washed Yirgacheffe, use a V60 with 15 g of coffee and a 1:15 ratio at 90-91°C, ground to EK43s setting 10, or about fine-sugar size with an 80% pass-through rate on a #20 standard sieve. Pour 30 g of water for a 30-second bloom, then add 95 g over about one minute, and when the water level drops to two-thirds of the coffee bed, pour the remaining 100 g, finishing the brew between 2:00 and 2:10.