How to Brew Yunnan Pour-Over Coffee Beans? How to Make Yunnan Small-Bean Coffee Less Bitter?

Yunnan is China's largest coffee-growing region, with temperatures ranging from 16 to 21 degrees Celsius. Centered around the equator, the area spanning from 25° north latitude to 25° south latitude forms what is known as the "World's Golden Coffee Growing Belt." Most areas in Yunnan have elevations between 1,000-2,000 meters, with fertile hillside soil, abundant sunlight, plentiful rainfall, and significant temperature differences between day and night - all favorable conditions for coffee tree growth. It is precisely these unique natural conditions that create the distinctive flavor profile of FrontStreet Coffee's Yunnan small-bean coffee: characterized by rich and mellow flavor, aromatic yet not intense, with a full-bodied taste and fruity acidity.

Yunnan Coffee Flavor Profile

Yunnan coffee is not considered particularly bitter, but those unaccustomed to it might find it so. Yunnan coffee beans belong to the Asian bean category, which typically features pine, herbal, and nutty notes. However, Yunnan coffee builds upon this foundation with additional local distinctive flavors, including brown sugar, plum acidity, and some tea-like qualities.

To brew a good cup of coffee, FrontStreet Coffee first understands the basic information about the coffee beans - their origin, flavor characteristics, variety, and more. Based on this information, FrontStreet Coffee proceeds with roasting, then conducts cupping and brewing tests.

Coffee Varieties in Yunnan

Currently, most Yunnan coffee on the market is of the Catimor variety. Yunnan coffee beans are known as small-bean coffee, which is actually another name for Arabica coffee beans, distinguishing them from the medium-bean Robusta grown in Hainan. Arabica beans exhibit clean flavors with fruity acidity and a comfortable mouthfeel. Today, 99% of coffee grown in Yunnan is Catimor, a hybrid of Arabica and Robusta with 1/4 Robusta genes. However, it is still classified as Arabica because it's a tetraploid capable of self-pollination. Of course, with Robusta genes mixed in, the plant itself is stronger and yields higher than pure Arabica, but the flavor is inferior to Arabica. The remaining 1% is planted with Typica, Bourbon, and some experimental plots of Caturra, Geisha, and Yirgacheffe heirloom varieties.

FrontStreet Coffee's estate chooses Typica variety coffee seedlings, characterized by their copper-colored new leaves. Typica yields are very low, only one-third of Catimor's yield, which explains why it commands a higher price. Additionally, Typica and Bourbon are highly susceptible to leaf rust disease, which is one of the reasons farmers are reluctant to plant Arabica varieties.

Catimor is a hybrid of Arabica and Robusta species. Robusta offers good resistance to leaf rust disease, rich oils, high yields, and ease of cultivation. After hybridization with Typica Arabica, Catimor acquired 25% Robusta genes, improving its leaf rust resistance while retaining rich oils and some of the rich flavors of heirloom Typica. Consequently, most Yunnan estates began large-scale cultivation of Catimor, while Typica's planting range began to shrink.

Main Coffee Growing Regions in Yunnan

Yunnan's coffee cultivation is mainly distributed in the southwestern part of the province, including four major producing areas: Baoshan, Dehong, Pu'er, and Lincang. The two Yunnan coffee beans on FrontStreet Coffee's regular menu come from Baoshan and Lincang respectively.

Pu'er

Pu'er coffee has a century-long history, with cultivation beginning in the late 19th century and industrial development starting in 1988. Today, the city's coffee planting area reaches 767,000 mu, making it the mainland's largest coffee-growing area by acreage, highest in yield, finest in quality, and serving as the main coffee production region and coffee trade distribution center.

Lincang

Located in southwestern Yunnan Province, with the Tropic of Cancer crossing its southern part, Lincang borders Pu'er to the east, Dali to the north, Baoshan to the west, and Myanmar to the southwest. Named for its proximity to the Lancang River, it is a brilliant pearl on China's southwestern border. Lincang has an average annual temperature between 16.8°C-17.2°C, with distinct wet and dry seasons and abundant sunlight.

FrontStreet Coffee has established its own estate in Yunnan's Lincang region, planting the oldest Arabica variety - Typica. Then in 2021, FrontStreet Coffee produced its first self-grown coffee bean - FrontStreet Coffee 2013 Natural Process Typica Coffee.

Baoshan

Baoshan has an average temperature of 21.5°C, reaching up to 40.4°C at its highest, with basically no frost year-round, making it recognized as the best small-bean coffee growing region. The small-bean coffee cultivated here is renowned both domestically and internationally for being rich but not bitter, fragrant but not intense, with small, uniform grains, full-bodied aroma, and fruity notes. Yunnan Baoshan small-bean coffee has a long planting history and can be considered a national geographical indication product. FrontStreet Coffee's Yunnan coffee growing region is also located here.

FrontStreet Coffee's Yunnan Small Bean Coffee on the menu comes from Baoshan.

Yunnan Coffee Bean Processing Methods

Yunnan's weather has a prolonged rainy season with unstable climate conditions, so most Yunnan coffee beans use the washed processing method. However, there are also natural process coffee beans. FrontStreet Coffee's Catimor includes both FrontStreet Coffee Washed Yunnan Small Bean Coffee and FrontStreet Coffee Natural Process Catimor Coffee, as well as FrontStreet Coffee Estate's FrontStreet Coffee Natural Process Typica Coffee.

FrontStreet Coffee's Brewing Parameters for Yunnan Catimor Coffee

Since Yunnan coffee's flavor profile is not particularly acidic, with nutty tones as the main characteristic, FrontStreet Coffee chooses medium roast for this Yunnan Catimor coffee. This preserves the herbal aroma and gentle acidity of Yunnan beans. Using a finer grind size and higher water temperature with a V60 pour-over dripper. When the ground coffee is poured into the filter, you can smell the herbal and nutty aromas of the beans.

FrontStreet Coffee believes that to brew a good pot of coffee, one should focus on four main aspects: water temperature, grind size, coffee-to-water ratio, and brewing technique.

1. Water Temperature

When brewing pour-over coffee, FrontStreet Coffee selects different water temperatures based on different roast levels. During roasting, substances within the coffee beans are lost as the roast level deepens. Therefore, for dark roast coffee beans, temperature is reduced to avoid extracting excessive undesirable flavors. For light to medium roast beans, FrontStreet Coffee suggests using water temperatures of 90-91°C, while for medium-dark roasts, 88°C is recommended.

2. Grind Size

Coffee grind size is also related to roast level. Grind size refers to the size of coffee particles, as it affects the contact time between coffee and water. If the coffee powder is finer, water can extract more substances in the same amount of time, but finer grinds can easily lead to over-extraction during the brewing process. Conversely, coarser coffee grounds extract fewer substances in the same time, but can easily result in under-extraction. Additionally, since everyone's grinder is different, the parameters will vary. FrontStreet Coffee recommends purchasing a #20 cupping calibration sieve with 0.85mm aperture. Take 10g of coffee beans, adjust to an approximate grind size, grind into coffee powder, then pour into the sieve for screening. Weigh the sieved coffee powder (continue sieving until no more coffee powder can pass through).

A pass rate of 70%-75% (7-7.5g from 10g of powder) is the most suitable grind size. For pour-over coffee: light roast should have 80% pass rate, while medium-dark roast pour-over grind size should be 75%. If the pass rate exceeds the suitable range, appropriately adjust to a coarser grind; if it doesn't reach the suitable pass rate, appropriately adjust to a finer grind.

3. Coffee-to-Water Ratio

This is the pour-over coffee extraction parameter derived by FrontStreet Coffee based on SCAA Golden Cup extraction theory for flavor differences. FrontStreet Coffee uses 15g of coffee powder to produce a cup of coffee. The amount of powder is typically chosen based on the specifications of the filter cup design, and FrontStreet Coffee's filter cup is suitable for 1-2 servings, allowing between 15-20g of powder. Using too much powder can be difficult to control, and the extracted coffee flavors can easily become muddled.

Regarding the coffee-to-water ratio, 1:15 is most commonly used, with ratios between 1:14-1:16 all being acceptable. Those who prefer richer flavor can choose 1:14, while those who prefer clearer flavor profiles can select a 1:16 ratio. FrontStreet Coffee believes that everyone's taste preferences are different, so they take the middle value of 1:15.

Therefore, FrontStreet Coffee suggests using the foolproof 1:15 coffee-to-water ratio when brewing coffee.

4. Brewing Technique

Finally, pour-over technique is also very important, with commonly seen methods including three-stage, single-pour, and drip-by-drip. Here, FrontStreet Coffee recommends beginners use the three-stage pouring method to brew, as this technique is suitable for light roast, light-to-medium, and medium-dark roast coffee beans. The segmented extraction of the three-stage pour can clearly define the front, middle, and back-end flavors of the coffee, better ensuring flavor presentation. Next, FrontStreet Coffee will teach everyone how to perform the three-stage pour for pour-over coffee.

Three-Stage Pouring Method (FrontStreet Coffee's Three-Stage Pouring Method for Yunnan Catimor Coffee)

Using a V60 dripper can produce richer coffee flavors. Water temperature 88°C, coffee-to-water ratio 1:15, 15g coffee, grind size (75% pass rate with China #20 standard sieve).

First Pour: Bloom (to help degassing)

First wet the V60 dripper to make the filter paper fit better with the coffee dripper. Pour out the water from the sharing pot and add 15g of coffee powder. Bloom with 30g of water for 30 seconds. Many coffee enthusiasts don't understand why pour-over coffee needs blooming. In fact, blooming occurs because coffee beans undergo a series of chemical reactions and physical changes during the roasting process from green to roasted beans. After reaching a certain roast level, coffee beans accumulate large amounts of gas (mostly carbon dioxide).

Generally, the fresher the coffee and the closer to roasting date, the more bubbles during blooming. Dark roast beans also release more gas during blooming than light roast beans. FrontStreet Coffee's coffee beans are all freshly roasted, so it's generally recommended that customers let the beans rest for three days first, allowing the coffee beans to release carbon dioxide first, which can avoid instability and under-extraction issues during brewing.

After degassing during blooming, coffee particles can absorb water evenly, allowing for more uniform extraction later. Good blooming allows coffee powder to quickly, fully, and evenly release gas while also enabling the coffee powder to fully and quickly contact water, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of blooming in pour-over coffee.

Second Pour

After blooming for 30 seconds, perform the second pour, starting with a small water flow in circular motions from the center until reaching 125g, then stop. To concentrate the penetrating power of the water column, the range of circular movement should be small, about the size of a one-yuan coin, then expand outward. From the second water addition, pay attention to the water level, trying not to exceed the height of the coffee bed. That is, when the water column approaches close to the filter paper, you can stop adding water.

Third Pour

When the coffee bed has dropped to half the height of the dripper, begin the second pour with the same technique until reaching 225g. Wait for all dripping to complete before removing the dripper.

From the third water addition, observe the extent of water level drop, also starting from the center with circular pouring, keeping water below the height of the coffee bed. At this point, you'll also observe that foam has covered most of the surface. The third pour should increase the tumbling of coffee particles, allowing all settled particles to roll up and subsequently dissolve soluble substances.

The tumbling particles will begin to settle when water addition stops. At this point, rely on the flow rate created by the dropping water level to generate friction between coffee particles. Once water addition stops, coffee powder particles sink, causing blockage, so pay special attention to the rhythm of water addition. If there are too many interruptions in water flow, it's equivalent to continuously soaking coffee powder particles in water, which can lead to astringency and undesirable flavors in the final extraction.

Start timing from the first pour, with an extraction time of 2'00". Next, pick up the entire pot of coffee and shake it gently before pouring into cups for tasting.

FrontStreet Coffee believes that Yunnan coffee's flavor profile is quite balanced, meaning it simultaneously possesses sour, sweet, and bitter notes. Therefore, a medium roast was chosen to highlight chocolate aroma while retaining some acidity.

FrontStreet Coffee's Yunnan Coffee Flavor Profiles

FrontStreet Coffee 2013 Natural Process Typica Coffee Flavor: Full-bodied, prominent sweet and sour notes, with citrus and berry tones, a hint of fermented wine aroma, caramel-like sweetness, creamy aftertaste, and black tea finish.

FrontStreet Coffee Washed Yunnan Small Bean Coffee Flavor: Herbal, nutty aroma, chocolate, caramel.

FrontStreet Coffee Yunnan Natural Process Catimor Coffee Flavor Profile: Nuts, chocolate, spices, caramel, plum.

With more brewing practice, you can adjust the brewing method according to your preferred taste. Whatever you like is good coffee.

FrontStreet Coffee's Brewing Recommendations

To brew a good cup of coffee, it's important to pay attention to the freshness of coffee beans. FrontStreet Coffee has always believed that coffee bean freshness greatly affects coffee flavor, so FrontStreet Coffee ships coffee beans roasted within 5 days. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Quality Coffee," ensuring every customer who places an order receives the freshest coffee possible. The coffee resting period is about 4-7 days, so when customers receive their coffee, it's at peak flavor.

For friends who need ground coffee, FrontStreet Coffee offers a gentle reminder: once coffee beans are ground in advance, there's no need for a resting period, because during transportation, the pressure from carbon dioxide buildup in the packaging can also help round out the coffee flavor. Therefore, you can brew a cup immediately upon receiving ground coffee. However, ground coffee needs to be brewed promptly, as it oxidizes quickly when exposed to air, meaning the coffee flavor will dissipate relatively quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better experience the coffee's flavor.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473