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V60 Pour-Over Parameters Recommendation for Natural Process Bourbon Specialty Coffee from Kayanza Province, Burundi

Professional barista communication, please follow Cafe Style (WeChat official account: cafe_style). V60 pour-over Burundi coffee. 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, pour to 105g then pause. Wait until the water level drops halfway, then continue slow pouring until reaching 225g. Avoid the tail end.

May 8, 2017 · By FrontStreet Coffee · 200 reads · #Burundi #Kayanza Province #Natural Process #Bourbon #Specialty #Coffee

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The Story and Legacy of Panama Boquete Elida Estate Natural Process Typica Specialty Coffee Beans

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Since 2006, Elida's selected batches have consistently ranked among Panama's best winning lots year after year, with prices becoming increasingly premium. Among Central American estates, Elida should be considered the most prominent for its Kenyan blackberry notes, with its dark berry flavors and persistent complex fruit characteristics often leaving people full of praise. Judges also flock to Elida for its...

May 8, 2017 · By FrontStreet Coffee · 100 reads · #Panama #Boquete #Elida #Estate #Natural #Process #Typica #Specialty #Coffee #Beans #Story #Origin

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V60 Pour-Over Parameters for Panama Boquete Elida Estate Natural Typica Premium Coffee Beans

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

May 8, 2017 · By FrontStreet Coffee · 109 reads · #Panama #Boquete #Elida #Estate #Natural #Typica #Premium #Coffee #Beans #Pour

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The Story and Heritage of Ethiopian Sidamo Sun-Dried Guji Premium Coffee Beans

Professional barista discussions - Follow Coffee Workshop (WeChat official account: cafe_style). The coffee flavors of Sidamo are incredibly diverse, as different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town area. The Sidamo region is located in southern Ethiopia. The industry here is predominantly agricultural

May 8, 2017 · By FrontStreet Coffee · 83 reads · #Ethiopia #Sidamo #Sun-dried #Guji #Premium #Coffee beans #Story #Heritage #Professional #Coffee

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Pour-Over Brewing Parameter Recommendations for Ethiopian Sidamo Natural Process Guji Specialty Coffee Beans

Professional barista communication - please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing for Sidamo. 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Avoid extracting the tail section.

May 8, 2017 · By FrontStreet Coffee · 162 reads · #Ethiopia #Sidamo #Natural Process #Guji #Specialty #Coffee Beans #Pour-Over #Parameters #Recommendations #Professional

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The Story and Legend of Panama Iletta Manor SHB Catuai Premium Coffee Beans

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Panama coffee has been the most popular country in Central America for the past 56 years, mainly because a coffee tree called Geisha, cultivated by the Peterson family at Panama's Hacienda La Esmeralda, has driven coffee enthusiasts crazy, thus establishing Geisha as the world's most top

May 7, 2017 · By FrontStreet Coffee · 125 reads · #Panama #Iletta #Manor #SHB #Catuai #Premium #Coffee #Beans #Story #Legend

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V60 Pour-Over Brewing Parameters for Panama Iletta Estate SHB Caturra Specialty Coffee Beans

Professional barista communication - Follow Coffee Workshop (WeChat ID: cafe_style). For pour-over Panama Iletta Estate: 15g coffee, medium grind (using Fuji's 4 setting), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Continue to 105g, pause until water level drops halfway, then slowly pour to reach 225g total.

May 7, 2017 · By FrontStreet Coffee · 87 reads · #Panama #Iletta #Estate #SHB #Caturra #specialty #coffee #beans #pour #over #brewing #parameters #recipe

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The Story and Legend of Guatemala La Tisha Estate Washed Specialty Coffee Beans

For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonizers developed the coffee industry here in the late 19th century. Today, most of the coffee production takes place in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Cobán

May 7, 2017 · By FrontStreet Coffee · 132 reads · #Guatemala #La Tisha #Estate #Washed #Specialty #Coffee Beans #Story #Legend #Professional

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Pour-Over Parameter Recommendations for Guatemala La Tisha Estate Washed Specialty Coffee Beans

Professional barista discussions - Follow Coffee Workshop (WeChat ID: cafe_style). Pour-over Guatemala La Tisha Estate coffee. 15g grounds, medium grind (Fuji ghost tooth blade 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 coffee bed water level drops to halfway, then slowly pour until reaching 225g total.

May 7, 2017 · By FrontStreet Coffee · 126 reads · #Guatemala #La Tisha #Estate #Washed #Specialty #Coffee Beans #Pour-Over #Parameters #Recommendations

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The Story and Allure of Colombia Santa Rita Washed Specialty Coffee Beans

Professional barista exchange Follow Coffee Workshop (WeChat Official Account: cafe_style) Located in northwestern South America, Colombia is a beautiful country with a rich history. Since ancient times, indigenous peoples have lived and thrived on this land. In 1531, it became a Spanish colony and gained independence in 1819. In 1886, it was renamed to its current name to commemorate the discoverer of the American continent.

May 7, 2017 · By FrontStreet Coffee · 132 reads · #Colombia #Santa Rita #washed #specialty #coffee beans #story #allure #professional #coffee

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Pour-Over Parameter Recommendations for Colombia Santa Rita Washed Specialty Coffee Beans

Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Colombia Santa Rita. 15g coffee grounds, medium grind (Fuji mountain ghost teeth grinder #4), V60 dripper, 88-89°C water temperature, first pour with 30g water, 27-second bloom, pour to 105g then stop, wait until the coffee bed water level drops to half before continuing, slowly pour until reaching 225g total weight.

May 7, 2017 · By FrontStreet Coffee · 156 reads · #Colombia #Santa Rita #washed #specialty #coffee beans #pour-over #parameters #recommendations #professional

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The Story and Allusion of Nicaragua Jin Molina Estate Honey-Processed Red Bourbon

Professional barista exchange. Please follow Cafe_Style (WeChat official account: cafe_style). Although this region has not yet been widely explored by tourists, Madriz has various interesting attractions, including special geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. The capital of Madriz is located in the small city of Somoto(Somo

May 7, 2017 · By FrontStreet Coffee · 105 reads · #Nicaragua #Jin Molina #Estate #Honey Process #Red Bourbon #Story #Allusion #Professional #Coffee

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Pour-Over Parameter Recommendations for Nicaragua Jim Molina Estate Honey Process Red Bourbon

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Pour-over Nicaragua honey process. 15g coffee, medium grind (small Fuji ghost tooth blade #4), V60 filter cup, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g water then pause, wait until the water level in the coffee bed drops to half before continuing, slowly pour until reaching 225g total water,

May 7, 2017 · By FrontStreet Coffee · 119 reads · #Nicaragua #Jim #Molina #Estate #Process #Red #Bourbon #Pour #Over #Parameters #Recommendations #Professional

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The Story Behind Guatemala's New Oriental Cadillas Estate Winey Natural Pacas

Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style) Guatemala is a country with numerous volcanoes, and coffee produced in volcanic soil yields rich specialty coffee. Guatemala has a high average altitude, which means the coffee trees grow in environments with significant temperature differences between day and night. This harsh environment of large day-night temperature variations causes coffee

May 7, 2017 · By FrontStreet Coffee · 195 reads · #Guatemala #New Oriental #Cadillas #Estate #Winey #Natural #Pacas #Story

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V60 Pour-Over Parameters for Guatemala Nuevo Oriente Cadias Estate Winey Natural Pacamara

Professional barista discussion - follow Coffee Workshop (WeChat ID: cafe_style). V60 pour-over for Guatemala winey natural. 15g coffee, medium grind (Fuji R4 grind setting), V60 dripper, 88-89°C water temperature. First pour 30g water for 27s bloom, pour to 105g then pause. Wait until the coffee bed drops to halfway, then continue slow pour until reaching 225g total.

May 7, 2017 · By FrontStreet Coffee · 186 reads · #Guatemala #Nuevo Oriente #Cadias #Estate #Winey #Natural #Pacamara #Pour-Over

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The Story and Legend of Rwanda Mushonyi Washing Station Bourbon Premium Coffee Beans

Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) 【Mushonyi Washing Station's award-winning record is astonishing. Besides winning the COE Cup of Excellence championship in 2010, it alone secured four batches in 2011, taking championship, 12th place, 16th place, and 28th place!!

May 7, 2017 · By FrontStreet Coffee · 103 reads · #Rwanda #Mushonyi #Washing Station #Washed #Bourbon #Premium #Coffee Beans #Story #Legend

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Hand Pour Parameters Recommendations for Rwanda Mushuoni Processing Plant Washed Bourbon Specialty Coffee Beans

Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Hand pour Rwanda. 15g coffee grounds, medium-fine grind (Fuji Royal ghost teeth burr 3.5 setting), V60 dripper, 90-92°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the bed drops to half before continuing, slowly pour until reaching 225g total weight, tail end

May 7, 2017 · By FrontStreet Coffee · 164 reads · #Rwanda #Mushuoni #Processing Plant #Washed #Bourbon #Specialty #Coffee Beans #Hand Pour #Parameters

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Pour-over Brewing Parameters for Costa Rican Tarrazú San Román Washed Specialty Coffee Beans

Professional barista discussion - Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Costa Rican San Román: 15g coffee grounds, medium grind (Fuji burr grinder setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total weight.

May 7, 2017 · By FrontStreet Coffee · 99 reads · #Costa Rica #Tarrazú #San Román #washed #specialty #coffee beans #pour-over #parameters

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The Story Behind Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans

Professional barista discussions - follow Cafe Style (WeChat Official Account: cafe_style). About Project Origin Sasa Sestic, 2015 World Barista Champion, who three years ago along with his business team ONA Coffee launched Project Origin, a green bean sourcing project. This project directly works with coffee farmers in impoverished countries and regions to improve

May 7, 2017 · By FrontStreet Coffee · 176 reads · #Ethiopia #natural #Yirgacheffe #Aricha G1 #specialty #coffee beans #story

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Pour-over Brewing Parameters for Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans

Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) Pour-over natural Yirgacheffe Aricha. 15g coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 90-92°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then stop pouring, wait until the coffee bed water level drops to half before pouring again, slowly pour until reaching 225g total water

May 7, 2017 · By FrontStreet Coffee · 134 reads · #Ethiopian #natural #Yirgacheffe #ArichaG1 #specialty #coffee beans #pour-over