How Should You Brew Butterfly Coffee at Home?

Front Street Panama Butterfly is a washed, medium-light roasted single-origin coffee from Boquete in the Baru Volcano area, combining Catuai, Caturra, and Geisha varieties. It shows Geisha florals, white grape, caramel, honey, and black tea, with prominent sweetness and a long finish. Because the three varieties share one origin and region, it is a single-origin coffee, not a blend.

For pour-over, use 15g of coffee, 91-93C water, and a 1:15 ratio with a V60 dripper and a grind like fine sugar. Bloom with 30g of water for 28-30 seconds, pour to 110g, pause at 140g, then continue to 225g and let it drip through, about 2:00 total. A French press also works for this fruit-forward coffee.

Front Street Panama Butterfly presents a complex flavor profile of Geisha florals, white grape, caramel, honey, and black tea due to its unique varietal composition and medium-light roast, with prominent sweetness, a smooth mouthfeel, and a long-lasting finish. This article focuses on the origin, varieties, and processing method of this bean, explaining in detail its positioning as a single-origin coffee, and provides suitable equipment recommendations such as pour-over drip, siphon, French press, cold drip, and drip bags. It highlights pour-over parameters: 15g coffee, 91–93°C water temperature, 1:15 coffee-to-water ratio, V60 dripper, and a staged pouring technique, along with complete French press steps from weighing the coffee, pouring water, stirring, steeping, to pressing, for coffee enthusiasts to fine-tune to their personal taste.

The Front Street Butterfly bean is quite special in its varietal combination, so we chose a medium-light roast to define its final flavor expression. This way, it not only carries the signature Geisha floral and white grape notes, but also stands out with caramel, honey, and black tea nuances, while possessing a honey-like sweetness and smooth texture. Both the aroma and the finish are quite persistent, and the overall impression on the palate is memorable.

[Coffee Bean]: Front Street Panama Butterfly

[Region]: Boquete, Baru Volcano area

[Varieties]: Catuai, Caturra, Geisha

[Processing Method]: Washed

[Roast Level]: Medium-light roast

Is Front Street Panama Boquete Butterfly a blend?

The three varieties contained in Front Street Panama Boquete Butterfly all come from the same origin and the same region, so it is a single-origin coffee.

Suitable equipment: pour-over drip, siphon, French press, cold drip, siphon, drip bags

How to brew a good cup of Front Street Butterfly?

When making pour-over Front Street Panama Butterfly, it is recommended to use 15g of coffee, control the water temperature at 91–93°C, use a 1:15 coffee-to-water ratio, grind to a consistency like fine sugar, and pair with a V60 dripper. For the first pour, add 30g of water for a 28–30s bloom, then pour up to 110g, pause at 140g, wait until the water level in the coffee bed drops halfway before continuing to pour, slowly pouring until reaching 225g. Wait for all the coffee liquid to drip through, with a total extraction time of 2:00. Brewing this way can achieve higher sweetness and a gentle sweet taste. The above parameters are for reference only; everyone can fine-tune according to their preferred taste.

Flavor: Clean and transparent body, white grape and caramel aromas followed by honey notes, with an enchanting high-mountain black tea aroma! High sweetness, low acidity, and a rounded mouthfeel.

Besides making pour-over coffee, Front Street Butterfly can also be used to make French press coffee. The specific steps are as follows:

1. Weigh 20g of fresh coffee beans.

2. Generally, the water temperature for French press can be controlled between 85–95°C, depending on the roast level of the beans. For light-roasted beans, a higher water temperature can be used to highlight the aroma; for dark-roasted beans, a lower water temperature can be used to suppress bitterness. This needs to be controlled based on experience and personal preference.

3. Pour the ground coffee into the French press.

4. Pour water, similar to pour-over, in a uniform circular motion.

5. Pour in about 300g of hot water, with a coffee-to-water ratio of about 1:15. As mentioned earlier, the French press coffee-to-water ratio is roughly 1:14–18, adjustable to personal taste. This French press has no scale markings, so we use a gram scale to measure the water. After adding the coffee grounds, tare the scale to zero, then weigh the hot water. Although the weight and volume of hot water have some discrepancy compared to cold water, under home conditions this discrepancy can be ignored.

6. Stir.

7. Put the lid on, but do not press the filter down. Let it steep for 4 minutes. A shorter time will result in a lighter taste, and a longer time will make it stronger, so the time is also set according to personal taste.

8. Press: hold the plunger and slowly press down to the bottom of the press (this action should be slow to prevent fine grounds from passing through the metal filter; stop when nearing the bottom, do not wait until it cannot be pressed further).

9. Pour out the coffee: slowly tilt the French press to prevent the coffee grounds at the bottom from stirring up due to vigorous shaking and affecting the taste.

10. Enjoy your French press coffee.

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