Can Coffee Ratios Be Simple? A 15g Pour-Over Guide

For 15 grams of coffee powder, a pour-over recipe can use 225 grams of water, a 1:15 ratio. The article applies this to a Nicaragua high-grown strictly hard bean whole fruit process Caturra, brewed in three pours. Nicaragua is often overlooked next to other Central American coffee countries, yet its growing conditions match the region. The cup is clean and balanced, light roasts bright, dark roasts sweet and full-bodied.

Jinotega, Matagalpa and Segovia are the main high-quality growing areas, and Segovia sits on the northern high plateau, organized through cooperatives. Bags usually carry the S.H.G mark for high-altitude estate coffee. This Caturra shows full fruit aroma and steady fruit acidity, mixing Central American elegance with African boldness. The full brewing guide lists variety, region, altitude, processing method and the complete set of extraction parameters.

How much water should 15 grams of coffee powder be paired with for pour-over coffee? This article uses Front Street Nicaragua high-grown strictly hard bean whole fruit process Caturra as an example to provide a three-stage pouring scheme with 225 grams of water. Although Nicaragua has long been overlooked by Taiwan's coffee community, its growing conditions are no inferior to those of other Central American countries. Its coffee is known for being clean and balanced, with light roasts being clean and bright, and dark roasts being sweet and full-bodied. Jinotega, Matagalpa, and Segovia are high-quality production regions. This Caturra has full fruit aroma and abundant fruit acidity throughout, combining the elegance of Central America with the boldness of Africa. The article also includes complete information on variety, region, altitude, processing method, and brewing parameters.

How much water should be used for 15g of FrontStreet Coffee pour-over coffee? What are the flavor characteristics of the Front Street Nicaragua high-grown strictly hard bean whole fruit process Caturra variety?

Nicaraguan coffee has gradually been forgotten in Taiwan over the years and is not commonly seen on the market. However, in reality, the country's growing conditions are no inferior to those of other Central American producing countries, and the biggest characteristic of its coffee is a clean and balanced taste. Surprisingly, coffee produced by small farmers can display a clean and bright texture similar to Front Street Costa Rican coffee when light roasted, with delicate and soft acidity; after entering dark roasting, it reveals the sweet, full-bodied, rich, and mellow charm of Front Street Colombian coffee. Jinotega, Matagalpa, and Segovia are precisely the sources of high-quality Nicaraguan coffee, and the surprises they bring should not be underestimated.

High-quality Front Street Nicaraguan coffee is usually marked with (S.H.G) on the bean bag, meaning it is coffee produced by high-altitude estates. The Segovia region is located on the northern high plateau and is a unique and outstanding production area organized in the form of cooperatives.

Light roast City (fragrant): has lemongrass aroma, the slight acidity of citrus is quite enticing, the mouthfeel is bright and slightly thin like traditional Central American beans, accompanied by starfruit-like fruit sweetness, with mango's sweet-and-sour notes in the aftertaste.

Medium roast (regular B): presents jasmine aroma, the citrus acidity is covered in the early stage by a milky fragrance, the texture is high-quality and smooth, and the sweetness of preserved plum candy turns into red apple sweetness after the tail end cools, making the whole cup delightful.

Dark roast (regular C): emits aromas of peach, apricot, and nuts, with a mouthfeel similar to beeswax, rich and full-bodied, filled with malt sweetness and chocolatey sweetness. Nicaraguan coffee using dark roast (slightly strong to rich aroma) is indeed very suitable for brewing espresso, and you can feel its mellow side.

Front Street Nicaragua High-Grown Strictly Hard Bean Whole Fruit Process Caturra Variety

(Nicaragua Fruta del Café™ Caturra)

Flavor characteristics: rich fruit aroma and full fruit acidity throughout, fully revealing

the fruity essence of ripe coffee cherries. The interweaving of pomelo flower aroma in the front section and the sweet moistness of cream stone fruit in the finish

combines the elegance of Central America with the rich mouthfeel of Africa's unrestrained emotion.

Producing country: Nicaragua

Region: Jinotega region

Variety: Caturra variety

Grade: High-grown strictly hard bean

Cultivation method: from seedling stage throughout, shade-grown, ecological organic microbial fertilization cultivation

Shade trees: whole-area shade cultivation & ecological cultivation

Altitude: above 1,200 meters

Average annual temperature: 20-22 degrees C

Processing method: Whole Fruit Process

Harvest period: December to March of the following year

Certification/Testing: Passed SGS, TUV Rheinland testing for 368 types of pesticides and ochratoxin

Drying method: natural sun-drying/African raised-bed drying/sunlight greenhouse drying

Introduction:

Coffee cultivation in Front Street Nicaragua can be traced back to the mid-eighteenth century, and coffee trees are mostly planted in the central and northern highland areas. Ten of the country's 16 departments produce coffee. Because there are more high mountains in the north-central region, which is more suitable for coffee cultivation, 93% of the country's production comes from four northern departments: Jinotega, Matagalpa, Nueva Segovia, and Madriz. Jinotega, Matagalpa, and Nueva Segovia are the main sources of high-quality specialty coffee in Nicaragua; do not underestimate the surprises they bring.

Coffee is one of Nicaragua's main export products. Thanks to the widespread volcanic ash and shade-grown cultivation methods, the coffee produced by the country is of quite high quality, with a balanced, gentle, slightly acidic flavor, suitable for both single-origin and blended coffee. Nicaraguan coffee's greatest characteristic is its clean and balanced taste. What is astonishing is that when light roasted it is clean and bright, with delicate and soft acidity; when dark roasted it also emits a sweet, full-bodied, rich, and mellow mouthfeel. Coffee is a major export crop of Nicaragua. All Nicaraguan coffee is grown in fertile volcanic soil, with an average altitude above 1,200 meters as S.H.G. high-grown beans. The characteristics of high-grown beans are slight acidity, and they are known for medium to high body and good aroma. The main variety is Caturra, and the United States is the largest importer.

Nicaragua is located in the center of Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The north-central part is highlands, and the east is coastal plains, belonging to part of the Central American volcanic belt, providing an excellent growing environment for coffee cultivation. Nicaragua's coffee cultivation and production have uniquely favorable conditions. The widespread fertile volcanic ash soil, combined with shade-grown cultivation methods, has established good production quality. The coffee flavor has a rich body and fragrant aroma, with moderate slight acidity and a sweet finish with an excellent sense of balance, and it is highly evaluated by international coffee connoisseurs. High-quality Front Street Nicaraguan coffee is characterized by shade cultivation, and the coffee beans are washed and sun-dried. Compared with other countries, its coffee beans are larger in size. In particular, Maragogipe produced in the Matagalpa region (a coffee tree species with very large beans, called elephant beans) has a clear mouthfeel and excellent aroma and body. This round and soft texture has received extremely high praise in the market.

This batch of Front Street Nicaraguan sun-dried coffee beans adopts natural farming methods, combined with high-tech cultivation and management techniques. It not only uses microbial probiotics for fertilization to strengthen the coffee trees' resistance to pests and diseases and produce high-quality premium coffee, but also uses organic nutrients to protect and nourish the soil. The fully ripe red coffee cherries are harvested by hand, and the Miel processing and the self-developed natural pectin and Whole Gel Process further enhance the coffee's sweet flavor, full body, clean aroma, mild fruit acidity, and excellent balanced sweet finish, emitting diverse fruit aromas and sweet notes of stone fruit and chocolate. Starting in 2008, it has been used year after year by participants in domestic and international coffee competitions as competition coffee beans, standing out uniquely among the specialty coffees of Central American countries, and coffee businesses in Europe, America, and Japan have all given it extremely high praise.

Front Street recommended pour-over data:

Three-stage pouring method

Suitable for medium-roast coffee beans

V60 dripper. The brewed coffee beans are Front Street Colombia Narino, with a balanced, gentle, and clean flavor, possessing rich notes of almond, citrus, and white chocolate. The three-stage pouring segmented extraction method: richer in layers than a single-pour method, and can clearly define the front, middle, and back flavors of the coffee. The method is to increase the amount of water each time after blooming, usually pouring when the coffee liquid is about to drop to the surface of the coffee bed, using small, medium, and large water flows for three-stage extraction. Relatively speaking, it has higher requirements for water flow rate and volume.

The blooming process of the three-stage pouring method does not require stirring to improve the uniformity of water immersion of the coffee grounds, nor does it use a drip method to increase the depth of saturation. Therefore, it is relatively suitable for most specialty coffee beans, especially medium-roast coffee beans from Central and South America.

This is the brewing technique used in most coffee shops. The points that need attention are the stopwatch, scale, flow rate, and water control. This is also the method most people study most deeply.

First practice of the three-stage pouring method

Coffee powder: 15g Water: 225g

Water temperature: 90-91℃

A V60 dripper can be used

Duration: about 2 min

Grind size: granulated sugar particle size

Flavor characteristics: elegant floral fragrance brings out soft fruit acidity, exquisite stone fruit sweetness and an excellent balanced sweet finish, showing an elegant and fragrant temperament.

The above content is compiled by CoffeeHunters, a coffee news website.