Brewing Data Learn more about Brewing Data
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The Impact of Blooming and Its Duration on Coffee Brewing (Part 1)
We've conducted numerous experiments sporadically in our shop, but never organized the results systematically. Over time, many of the theories and experimental findings we discovered have faded from memory. Therefore, FrontStreet Coffee's team decided to conduct rigorous experiments with minimized deviations, and organize the data and results to share with everyone, helping us remember better and allowing everyone to benefit together.
2015-06-11 blooming duration coffee brewing impact in-store experiments results -
Malawi Coffee Flavor Profile Introduction Malawi Coffee Pour-Over Data Malawi Coffee Brewing Guide
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account: cafe_style) The Republic of Malawi is a landlocked country located in southeastern Africa bordering Tanzania to the north Zambia to the west and Mozambique to the east across Lake Malawi (the third largest lake in Africa) Therefore Malawi has a population of approximately 12.5 million people Malawi Geisha variety is mainly grown in the high-altitude regions of Misuku
2018-07-20 Malawi coffee flavor profile pour-over data brewing guide professional knowledge -
Peruvian Coffee Flavor Characteristics Introduction Pour Over Brewing Parameters Data How to Brew Peruvian Coffee
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style ) Speaking of Peru there are endless interesting stories ancient mysterious Indian legends the city in the sky Machu Picchu the unsolved mystery of Nazca lines the peaks of the Andes mountains that break through the sky the largest freshwater lake in South America Lake Titicaca
2018-07-20 Peru Coffee Flavor Characteristics Introduction Pour Over Parameters Data How To Brew Professional -
Brazilian Pulped Natural Bourbon Pour-Over Data & Brewing Guide
For professional barista exchange and discussions, please follow Coffee Workshop (WeChat official account: cafe_style). Variety: Bourbon Related: Original variety Origin: Bourbon Island Grows best at: 800 meters and above Type: Original variety Commonly found in: Coffee-growing regions worldwide Main colors: Red, yellow, and orange, but primarily
2025-06-27 Brazil pulped natural bourbon pour-over brewing data specialty coffee professional coffee exchange focus -
Columbia Cauca Pour-Over Data & Brewing Guide
Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style) for pour-over Columbia coffee. 15g coffee grounds, medium grind (Fuji鬼齿刀4 grind setting), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid extracting the tail section.
2017-05-14 Columbia Cauca coffee pour-over data brewing professional exchange guide -
Sidamo Nectar Coffee Pour-Over Data & Brewing Guide
Professional barista communication. Follow Coffee Workshop (WeChat Official 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, bloom for 27 seconds. Pour to 105g and pause. Wait until the coffee bed water level drops to halfway before continuing to pour. Slowly pour until reaching 225g total water weight. Avoid the tail end
2017-05-14 Sidamo nectar coffee pour-over data guide professional exchange attention -
The Impact of Blooming and Its Duration on Pour-Over Coffee (Part 2)
Last time, we used the Clever dripper to obtain objective data about blooming and its duration. We learned from sensory evaluation that as blooming time increases, acidity decreases while sweetness and viscosity are enhanced. The overall flavor profile gradually shifts toward the backend and becomes more complex. From the TDS and EXT readings, we observed that as blooming time lengthens, both TDS and EXT values show a downward trend. And I...
2015-07-01 blooming duration impact pour-over coffee extraction -
Sidamo Honey Pour-over Brewing Data | How to Brew Sidamo Honey Coffee
Professional barista communication - Follow Cafe_Style (WeChat official account: cafe_style). Pour-over honey process. 15g coffee grounds, medium-fine grind (Fuji Ghost Tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour: 30g water, bloom for 27 seconds. Continue pouring to 105g, wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail end
2017-05-15 Sidamo Honey Pour-over Brewing Data Coffee How to Professional Exchange Follow -
El Salvador AIDA Dream Estate Bourbon Coffee Brewing Data Sharing_AIDA Dream Estate Story
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) El Salvador Coffee - AIDA Bourbon Natural Process Medium-Dark Roast Flavor Profile: Liqueur Chocolate Walnut Chestnut Origin: El Salvador AIDA Selected Dream Estate Altitude: 1400-1700m Price: 88 yuan Recommended Reason: Aida is the fifth-generation descendant of El Salvador Bourbon coffee
2018-10-31 El Salvador AIDA Dream Estate Bourbon Coffee Brewing Data Sharing -
Bolivian Coffee Pour-over Brewing Data | How to Brew Bolivian Coffee
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Bolivian coffee. 15g coffee grounds, medium grind (Fujiscale ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g total and pause, wait until the coffee bed level drops to halfway, then continue slow pouring until reaching 225g total. Avoid brewing the tail end.
2017-05-14 Bolivia coffee pour-over brewing data how to professional exchange focus craft -
Yirgacheffe Washed Kochere Pour-Over Brewing Data | How to Brew Yirgacheffe Washed Kochere Coffee
Professional barista communication, follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Yirgacheffe. 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait for the water level to drop halfway, then slowly pour until reaching 225g total
2017-05-16 Yirgacheffe washed Kochere pour-over brewing data coffee how to brew professional coffee -
Nicaragua Honey Process Coffee Pour-Over Data and Brewing Guide
Professional barista communication. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Nicaragua honey process coffee. 15g coffee grounds, medium grind (Fujisaki oni-tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the coffee bed level drops to half, then continue slow pouring until reaching 225g total.
2017-05-14 Nicaragua honey process coffee pour over brewing data how to brew professional exchange guidance -
Yunnan Huaguoshan Pour-Over Brewing Data: How to Brew Yunnan Huaguoshan Coffee
Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing of Yunnan Huaguoshan. 15g of coffee grounds, medium grind (Fujimi ghost tooth blade #4), V60 dripper, water temperature 88-89°C, first pour 30g of water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drains halfway before continuing, slowly pour until reaching 225g, tail section
2017-05-15 Yunnan Huaguoshan pour-over brewing data coffee how to brew professional exchange follow -
Yirgacheffe Washed Woka Pour-over Brewing Data and How to Drink Yirgacheffe Washed Woka
Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over brewing of washed Woka. 15g coffee grounds, medium-fine grind (Fujisaka ghost teeth burr grinder at 3.5), V60 dripper, 90-92°C water temperature, first pour with 30g water, bloom for 27 seconds, pour up to 105g water and pause, wait until the water level drops to half of the coffee bed before continuing to pour, slowly pour until reaching 225g total water, end
2017-05-14 Yirgacheffe Washed Woka Pour-over Brewing Data Coffee Brewing Method Professional Coffee Exchange -
Sidamo Natural Guji Pour-Over Data | How to Brew Sidamo Natural Guji Coffee
Professional barista exchange - follow Coffee Workshop (WeChat ID: cafe_style). Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji ghost teeth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then pause, wait until the bed drops halfway before continuing, slowly pour until reaching 225g total, avoiding the tail end.
2017-05-14 Sidamo natural process Guji coffee pour over brewing data how to brew professional exchange -
Guatemala La Tizha Pour-Over Brewing Data & How to Enjoy La Tizha Estate Coffee
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Guatemala La Tizha. 15g coffee grounds, medium grind (Fuji R4 grinder), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour to 105g and pause, wait until the water level drops halfway, then slowly pour until reaching 225g total water weight.
2017-05-14 Guatemala La Tizha Coffee Pour-Over Brewing Data Estate How to Drink Professional Exchange -
Kenya PB Pour-over Brewing Data & How to Enjoy Kenya PB Coffee
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Kenya Nyeri Thagrini Peaberry Farm Introduction: In the early 20th century, French and British missionaries and researchers screened coffee varieties in Kenya.
2017-05-14 Kenya coffee pour-over brewing data how to enjoy -
Kenya Kungiru Hand-Pour Brewing Data & How to Drink Kenya Kungiru Coffee
Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style). Hand-pour brewed Kungiru. 15g of coffee grounds, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for a 27-second bloom, pour to 105g and pause, wait until the water level drops halfway before continuing, slowly pour until reaching 225g total, avoid the tail end
2017-05-16 Kenya Kungiru hand pour brewing data coffee how to drink -
Sun-Dried Burundi Pour-Over Brewing Data | How to Enjoy Sun-Dried Burundi Coffee
Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Burundi is located in the southern part of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, the Democratic Republic of Congo to the west, and touches Lake Tanganyika to the southwest. The country consists mainly of plateaus and mountains, mostly formed by the eastern side of the East African Rift Valley highlands. With an average elevation of 1,600 meters nationwide, it is known as the mountain country.
2017-05-15 sun-dried Burundi pour-over brewing data coffee how to enjoy professional exchange follow -
Introduction to Indian Monsooned Malabar Coffee Region - Indian Coffee Brewing Data - How is Indian Coffee
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Indian Coffee Region Introduction. Coffee was first brought by pilgrims in the 16th century to establish the first coffee plantation. You might be surprised to learn that India produces much more coffee than Ethiopia and any Central American country combined, with 900,000 hectares of land planted with coffee beans.
2018-08-29 India Monsooned Malabar Coffee Region Introduction Brewing Data How