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 -
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 -
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 -
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 -
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 -
Panama Finca El Fuego Pour Over Data | How to Brew Panama El Fuego Estate Coffee
Professional barista exchange - follow Coffee Workshop (WeChat: cafe_style). Pour over Panama Finca El Fuego. 15g coffee grounds, medium grind (using Fuji's ghost tooth burr grinder setting 4), V60 dripper, 88-89°C water temperature. First pour: 30g water for 27 second bloom, then pour to 105g and pause. Wait until the coffee bed drains to half level before continuing to pour. Slowly pour until reaching 225g total.
2017-05-14 Panama El Fuego Estate Coffee Pour Over Data Brewing Professional Exchange -
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 -
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 -
Nicaragua Natural Elephant Bean Pour-Over Data | How to Brew Nicaragua Natural Elephant Bean Coffee
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Nicaragua Elephant Bean. 15g coffee grounds, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait for the water level to drop to half before continuing, slowly pour until reaching 225g total, tail
2017-05-16 Nicaragua Natural Elephant Bean Pour-Over Data Coffee How To Professional -
El Salvador Santa Rita Estate Pour Over Data | How to Brew Santa Rita Estate Coffee
Professional barista communication, follow Coffee Workshop (WeChat official account cafe_style). Pour over Santa Rita. 15g coffee, medium grind (Fuji Rokou ceramic burrs #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27-second bloom, pour to 105g and pause, wait for the bed to drain halfway then continue pouring, slowly pour until 225g total, don't collect the tail end
2017-05-15 El Salvador Santa Rita Estate pour over data coffee how to professional cafe -
El Salvador Himalaya Coffee Pour-Over Data - How to Brew El Salvador Himalaya Coffee
Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over El Salvador. 15g coffee grounds, medium grind (Fuji mountain burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, pour to 105g and pause, wait until the coffee bed drops halfway, then slowly pour until 225g total, avoiding the tail end
2017-05-14 El Salvador Himalaya coffee pour-over data brewing professional exchange -
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 -
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 -
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 -
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 -
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 -
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 -
Panama Cupid Pour-Over Data | How to Brew Panama Cupid Coffee
Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Cupid. 15g coffee grounds, medium grind (Fujisaki burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until coffee bed drops halfway before continuing, slowly pour to 225g total, avoid the tail end.
2017-05-15 Panama Cupid pour-over data coffee how to -
Yirgacheffe Washed Aricha Pour-Over Data | How to Brew Yirgacheffe Washed Aricha Coffee
Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Yirgacheffe: 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait for water level to drop to half before continuing, slowly pour until reaching 225g total, tail section...
2017-05-15 Yirgacheffe washed Aricha pour-over data coffee how to brew professional