Which coffee stages matter for Pink Bourbon brewing?

Pink Bourbon from Huila, Colombia, brews well with 15 grams of medium-ground coffee, water at 89 degrees Celsius, a 1:15 ratio and a V60 dripper. Grind slightly coarser than table salt and pour in stages so the green grape, berry and floral notes come through cleanly instead of turning bitter.

The variety arose as a cross between Red and Yellow Bourbon, and because pink is recessive the cherries are rare and hard to judge for ripeness at harvest. Grower Rodrigo Sanchez found it in Huila. A Japanese iced pour-over works too: brew the same ratio over ice and let the melt dilute the cup.

Pink Bourbon is an extremely rare variety in the coffee world. Its cherries turn a distinctive pink when ripe, and it originated from a cross between Red Bourbon and Yellow Bourbon. Because pink is a recessive gene, this coffee is not only scarce in quantity, but its ripeness is also difficult to judge at harvest, yet its flavor is stunning. This article uses [Front Street Huila Monteblanco Pink Bourbon] as an example to explain in detail the parameters and pouring techniques for home pour-over, including water temperature control, grind size selection, coffee-to-water ratio, and staged extraction rhythm. It also includes a complete Japanese-style iced pour-over recipe to help you reliably recreate this rare bean's green grape juice, berry, and floral flavors at home.

Front Street Colombia Pink Bourbon was first discovered in Colombia's Huila region by coffee farmer Rodrigo Sanchez. As the name suggests, this coffee's cherries turn pink when ripe. It is actually a mutation produced by crossing Red Bourbon and Yellow Bourbon. Pink Bourbon is an extremely rare variety, far less abundant than Pacamara and Geisha.

From a genetic perspective, among the genes controlling coffee cherry color, red and yellow are dominant, while pink and orange are recessive. Because of this, Pink Bourbon not only has an extremely low probability of appearing, but even when it does appear occasionally, it is difficult to pass on stably. In addition, Pink Bourbon is equally troublesome during harvesting, because ripeness is difficult to judge accurately by appearance.

The value of Pink Bourbon is not only in its rarity; its flavor performance is equally outstanding. This [Front Street Colombia Coffee Huila San Adolfo Pink Bourbon], after light roasting, presents a pleasant fruit profile: green grape juice, berries, and floral notes, with a sweet and smooth mouthfeel.

How do you brew Front Street Colombia Coffee [Front Street Huila Monteblanco Pink Bourbon] well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Front Street Huila Monteblanco Pink Bourbon] coffee grounds, place them in a grinder and grind to medium, with the ground particles slightly coarser than table salt. We use a BG grinder at setting 5R (standard sieve pass rate 60%), control the water temperature at 89°C, and brew with a V60 dripper. The recommended coffee-to-water ratio is about 1:15.

Using the center of the dripper as the circle's center, pour the hot water from the gooseneck kettle in a clockwise circular motion, one circle at a time. Start timing at the beginning of brewing. Within 15 seconds, pour the coffee to 30g, then stop pouring. When the time reaches 1 minute, perform the second pour. The second pour uses the same technique, also with the center of the dripper as the circle's center in a clockwise circular motion. Be careful not to let the water stream hit the area where the coffee grounds meet the filter paper, to avoid channeling.

When pouring to the outermost ring of coffee grounds, leave one ring of space, then brew again circle by circle toward the center. At 2 minutes 20 seconds, pour the coffee to 220g, and brewing is complete.

| Japanese-style iced pour-over [Front Street Huila Monteblanco Pink Bourbon]

FrontStreet Coffee iced pour-over [Front Street Huila Monteblanco Pink Bourbon] reference:

Front Street Colombia Coffee [Front Street Huila Monteblanco Pink Bourbon], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g coffee grounds, 150g ice, 150g hot water. The water temperature is 1°C higher than the 90°C normally recommended for pour-over. For regular grinding, use a Fuji Royal setting 3.5; for iced pour-over, go slightly finer by half a step—Fuji Royal setting 3. Recommended coffee-to-(water + ice) ratio is 1:15.

Blooming water amount 40g, blooming time 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a relatively thin but taller pouring stream with forceful stirring and impact so the coffee grounds tumble fully, but be careful that the liquid level does not get too high and does not hit the edge of the filter paper.

The total extraction time is also about 2 and a half minutes (close to the normal extraction time for 20g of coffee grounds).

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