How do you brew Costa Rican black honey coffee on a V60?

Brew Costa Rica Las Lajas black honey coffee on a V60 with an 18 gram dose and a 1:15 ratio, water at 85 to 90 degrees, and a grind close to coarse granulated sugar. Rinse the filter paper, preheat the dripper and server, level the bed, then pour slowly from the center without hitting the paper to keep extraction even.

The coffee shows orange and almond notes while hot, shifting to melon and black sugar as it cools. Grind size sets how fast water moves through the coffee particles, so adjust coarseness before changing the pouring rhythm; blooming and a steady pour keep the cup clean and sweet at home.

Costa Rica Las Lajas Estate's black honey processed coffee beans, with their rich flavor layers of orange, almond, melon, and black sugar, have become a favorite among many pour-over enthusiasts. This article will use the V60 dripper as an example to fully share the pour-over brewing process for this bean, breaking down key details one by one, from warming the cup, folding the filter paper, and choosing the grind size to the pouring rhythm and blooming time. It also includes the parameter plan recommended by Front Street Coffee to help you consistently extract clean sweetness and full aroma at home. Whether you are a beginner just starting with pour-over or an advanced player looking to refine your technique, this tutorial is worth referencing.

Front Street Costa Rica Las Lajas Estate Black Honey Pour-Over Tutorial

Front Street Coffee (FrontStreet Coffee) Costa Rica Las Lajas Estate Black Honey

Region: Central Valley Las Lajas Estate

Harvest Season: 2018

Altitude: 1250~1500m

Variety: Caturra, Catuai

Processing Method: Black Honey Processing

Flavor Trend: High Temperature -- Orange / Almond Low Temperature -- Melon / Black Sugar

Step 1: First prepare hot water and weigh out 18g of Front Street Costa Rica black honey processed coffee beans (using a 1:15 coffee-to-water ratio as an example). Fold the filter paper and place it in the dripper, then rinse both the filter paper and dripper with hot water—the filter paper itself has an odor, and rinsing can prevent it from interfering with the coffee's flavor while also helping the filter paper fit more snugly against the dripper wall (this is one of the key techniques).

Step 2: Both the dripper and the server should be preheated in advance. This is done to prevent the coffee from losing temperature during the filtration process, because temperature changes directly affect the coffee's final flavor performance.

Step 3: Grind the coffee beans, with the coarseness controlled to a level close to coarse granulated sugar. After pouring the coffee grounds into the dripper, gently tap them level so the coffee bed is evenly distributed and compact, which helps with extraction consistency.

Step 4: Using hot water at 85-90 degrees (the specific temperature depends on the roast level and grind size), slowly pour from the center of the coffee grounds, being careful not to let the water stream hit the filter paper (this is one of the key techniques, and it requires practice to precisely control the water flow size and speed). Wait until the coffee grounds are basically saturated and coffee liquid begins dripping into the server, then stop pouring and let the coffee grounds bloom for 30-45 seconds (also one of the key techniques). The purpose of blooming is to release gases in the coffee (mainly carbon dioxide). After the gases are released, the coffee particles can evenly absorb water and become saturated, thereby making the extraction more uniform. During this stage, you will see the coffee grounds gradually expand.

Step 5: After the blooming is finished, begin the first pour of hot water from the center in a circular motion (you can pour it all at once or in multiple stages). The water stream should not be too strong or too fast, and it should remain continuous, which likewise requires professional training to master perfectly. At this point, the coffee grounds will fully steep, and oils, soluble substances, and aromatic compounds will continuously release, filling the air with an intoxicating aroma.

Step 6: When the poured water reaches 270ml, stop pouring, then warm the cup and taste.

In short: Front Street is a coffee specialty research house, happy to share coffee-related knowledge with everyone. We share without reservation only to help more friends fall in love with coffee, and every month there are 3 low-discount coffee events, because Front Street wants more friends to drink the best coffee at the lowest price. This has also been Front Street's mission for 6 years!

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