NAV: Home › Coffee›

Coffee

All stories in Coffee — freshly updated.

Coffee

Pour-Over Brewing Recommendations for Costa Rica Black Honey Catuai La Tatara Farm Specialty Coffee Beans

Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for black honey processed coffee. Use 15g of coffee, medium grind (Fuji Royal burr grinder #4 setting), V60 dripper, water temperature 88-89°C. First pour with 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half in the coffee bed, then slowly pour until reaching 225g total. Avoid the tail end of the extraction.

May 8, 2017 · By FrontStreet Coffee · 91 reads · #Costa Rica #Black Honey #Catuai #La Tatara #Farm #Specialty #Coffee Beans #Pour-Over

Coffee

The Story and Legend of Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans

Professional barista communication Please follow Coffee Workshop (WeChat public account cafe_style) Hartmann Estate Introduction Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santiago de Veraguas, Chiriquí Province. The founder is Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in Austria-Hungary

May 8, 2017 · By FrontStreet Coffee · 162 reads · #Panama #Hartmann #Estate #Caturra #Red #Wine #Process #Specialty #Coffee #Beans #Story

Coffee

V60 Pour-Over Parameters for Panama Hartmann Estate Caturra Red Wine Process Specialty Coffee Beans

Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Hartmann. 15g coffee, medium grind (small Fuji ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until the coffee bed level drops to half before continuing, pour slowly until reaching 225g, avoid the tail end

May 8, 2017 · By FrontStreet Coffee · 155 reads · #Panama #Hartmann #Estate #Caturra #Red #Wine #Process #Specialty #Coffee #Beans #Pour-Over

Coffee

The Story Behind Costa Rica's Yellow Honey Elsha Rocador Specialty Coffee Beans

Professional barista discussions follow Coffee Workshop (WeChat public account: cafe_style). Costa Rica has a long history of coffee cultivation, but in the past decade or so, more innovative dry processing methods have become popular. Collectively known as honey processing, these new methods utilize pulp removers to adjust the degree of pulp removal, producing variations that range from light to dark (white, yellow-red-white, yellow-red-black) in color and correspondingly display honey notes from light to rich.

May 8, 2017 · By FrontStreet Coffee · 89 reads · #Costa Rica #Yellow Honey #Elsha #Rocador #specialty #coffee beans #story #legend

Coffee

Pour-Over Parameter Recommendations for Costa Rica Yellow Honey Elsa Rocadura Premium Coffee Beans

Professional barista communication. Follow Cafe Style (WeChat public account: cafe_style). Pour-over Yellow Honey. 15g coffee grounds, medium grind (Fuji Royal ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g water and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total weight. Avoid the tail end.

May 8, 2017 · By FrontStreet Coffee · 165 reads · #Costa Rica #Yellow Honey #Elsa #Rocadura #premium #coffee beans #pour-over #parameters

Coffee

The Story and Origins of Panama Baru Volcano Cupid Premium Coffee Beans with 30% Geisha

Professional barista exchanges - Follow Coffee Workshop (WeChat official account: cafe_style) Panama coffee originated in 1780 when European immigrants introduced the first batch of Typica varieties. Located in Central America, it possesses natural advantages including sunshine, fertile land, and high mountains, along with an abundant labor force, making this region an excellent area for cultivating and producing high-quality specialty coffee beans, perfectly nurturing coffee

May 8, 2017 · By FrontStreet Coffee · 118 reads · #Panama #Baru #Volcano #Cupid #30% #Geisha #specialty #coffee beans #story

Coffee

Hand Brew Parameters for Panama Baru Volcano Cupid Premium Coffee Beans with 30% Geisha

Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Pour over Cupid. 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature, first pour with 30g water, 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half before continuing, slowly pour until reaching 225g total, avoid the tail section

May 8, 2017 · By FrontStreet Coffee · 84 reads · #Panama #Baru #Volcano #Cupid #30% #Geisha #specialty #coffee beans #pour over

Coffee

The Story Behind Costa Rica Tarrazu Otis Rock Yellow Honey Process Geisha

Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style) Introduction to Otis Rock Estate Costa Rica's Otis Rock Processing Plant is an emerging Costa Rican estate. The family cooperative was founded in 1994, but didn't establish its own processing plant until 2005, and now has a 17-year history. The Otis Rock Processing Plant is located in Tarrazu San Marco...

May 8, 2017 · By FrontStreet Coffee · 176 reads · #Costa Rica #Tarrazu #Otis #Rock #Yellow #Honey #Process #Geisha #Story

Coffee

V60 Pour-Over Parameters for Costa Rica Tarrazu Oties Geisha with Yellow Honey Processing

Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). For pour-over yellow honey processed coffee. 15g coffee, medium-fine grind (Fuji RYU 3.5 setting), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total weight, avoid the tail section.

May 8, 2017 · By FrontStreet Coffee · 137 reads · #Costa Rica #Tarrazu #Oties #Granite #Yellow Honey #Processing #Geisha #Pour-Over

Coffee

The Story of Yunnan Xiao Li Coffee Huaguoshan Baoshan Typica Premium Coffee Beans

Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). The cultivation areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other regions. Baoshan has an average temperature of 21.5℃, reaching up to 40.4℃ at its highest, with basically no frost throughout the year. It is recognized as the best production area for Xiao Li coffee. The Xiao Li coffee cultivated here is known for being rich but not bitter, fragrant but not strong, with small and uniformly shaped beans.

May 8, 2017 · By FrontStreet Coffee · 230 reads · #Yunnan #Xiao Li #Coffee #Huaguoshan #Baoshan #Typica #Premium #Coffee Beans #Story #Anecdote

Coffee

Pour-over Brewing Recommendations for Yunnan Huaguoshan Baoshan Typica Specialty Coffee Beans

Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over brewing of Yunnan Huaguoshan coffee. Use 15g of coffee with medium grind (Fujimazama ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and bloom for 27 seconds. Continue pouring to 105g, then wait until the coffee bed water level drops to halfway before continuing. Slowly pour until reaching 225g total water volume.

May 8, 2017 · By FrontStreet Coffee · 213 reads · #Yunnan #small bean #coffee #Huaguoshan #Baoshan #Typica #specialty #coffee beans #pour-over #brewing parameters

Coffee

The Story Behind Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans

For professional barista exchanges, please follow Coffee Workshop (WeChat Official Account: cafe_style). San Juan Cidro is a small village in central Honduras, located 40 kilometers northeast of the capital Tegucigalpa. The town is part of the Francisco Morazán jurisdiction, which also includes Nuevo Rosario, Guacamaya, and Plan Grande, with a total population

May 8, 2017 · By FrontStreet Coffee · 155 reads · #Honduras #San Juan #Cidro #Lot 1 #Washed #Bourbon #Specialty #Coffee Beans #Story

Coffee

Pour-over Brewing Parameters for Honduras San Juan Cidro Lot 1 Washed Bourbon Specialty Coffee Beans

Professional barista discussion - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Honduras. 15g coffee grounds, medium grind (Fuji Royal burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until the water level drops to halfway before pouring again, slowly pour until reaching 225g total weight, avoid the tail end

May 8, 2017 · By FrontStreet Coffee · 96 reads · #Honduras #San Juan #Cidro #Lot 1 #Washed #Bourbon #Specialty #Coffee Beans #Pour-over

Coffee

The Story and Origins of Panama Boquete "Mariposa" Specialty Coffee Beans with 70% Gesha

Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style) In the Boquete region, there exists a particularly cost-effective bean with a beautiful name: Mariposa. It possesses 40% of Gesha's noble heritage, composed of three varieties: Gesha, Caturra, and Catuai. Cultivated in the Baru volcanic area of Boquete, it grows at an elevation of 1,600 meters.

May 8, 2017 · By FrontStreet Coffee · 85 reads · #Panama #Boquete #70% #Gesha #Mariposa #specialty #coffee beans #story #origins

Coffee

Panama Boquete Featuring 70% Geisha "Mariposa de Flores" Premium Coffee Bean Pour-over Parameters

Professional barista discussion - follow Coffee Workshop (WeChat ID: cafe_style). Pour-over method for Mariposa de Flores: 15g coffee grounds, medium grind (Fuji Royal burr grinder setting 4), V60 dripper, water temperature 88-89°C, first pour 30g water, 27-second bloom, pour to 105g then pause, wait until water level drops to half before continuing, slow pour until reaching 225g total, avoid the tail end extraction

May 8, 2017 · By FrontStreet Coffee · 107 reads · #Panama #Boquete #Geisha #Mariposa de Flores #premium #coffee beans #pour-over #brewing parameters #70% Geisha

Coffee

The Story and Legend of 90+ Chelan Coffee Beans Sidamo Natural Specialty Coffee

Professional barista communication - please follow Coffee Workshop (WeChat official account: cafe_style). Ninety+ does not refer to all coffees scoring 90 points or above in cupping. Good coffee appears some years, and not in others. Sometimes it emerges from different estates, and possesses various flavor characteristics. Ninety+ refers to a top-tier coffee series featuring 13 distinct flavor profiles. These coffees originate exclusively from Ninety Plus, the American specialty coffee creator.

May 8, 2017 · By FrontStreet Coffee · 81 reads · #90+ #Chelan #coffee beans #Sidamo #natural #specialty #story #legend #professional #coffee

Coffee

Pour-over Brewing Parameters for 90+ Guji Natural Specialty Coffee Beans

Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Sidamo coffee: 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water for 27-second bloom, pour to 105g then pause, wait until the water level drops to halfway, then slowly pour until reaching 225g total, avoiding the tail end extraction.

May 8, 2017 · By FrontStreet Coffee · 159 reads · #90+ #Guji #coffee beans #Sidamo #natural process #specialty #pour-over #parameters #recommendations #professional

Coffee

The Story and Origins of Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans

Professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style). Aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries took quite a long time. As time passed, the originally fresh coffee beans rich in moisture gradually dried out, and with the blowing of the sea breeze, they acquired

May 8, 2017 · By FrontStreet Coffee · 189 reads · #Indonesia #Aged #Mandheling #G1 #Washed #Specialty

Coffee

Pour-Over Brewing Parameters for Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans

For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Mandheling brewing guide: 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to reach 225g total. Avoid the tail end of the extraction.

May 8, 2017 · By FrontStreet Coffee · 189 reads · #Indonesia #Aged #Mandheling #Washed #Specialty #Coffee #Pour-Over #Brewing

Coffee

The Story of Natural Process Bourbon Specialty Coffee Beans from Kayanza Province, Burundi

Professional barista exchanges - Please follow Coffee Workshop (WeChat public account: cafe_style). Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to this country by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located near the border with Rwanda, which frequently experiences conflict

May 8, 2017 · By FrontStreet Coffee · 83 reads · #Burundi #Kayanza #Province #Natural Process #Bourbon #Specialty #Coffee