Quick answer
Brew Aponte Inga medium roast whole bean using a pour-over method with a medium-fine grind, water at 200°F, and a 30-second bloom to highlight its honey-processed sweetness.
Why pour-over suits this coffee
Aponte Inga is a honey-processed medium roast from Colombia, which means the beans retain a natural sweetness and a clean acidity. Pour-over brewing gives you control over water flow and extraction, letting those delicate flavors come through without bitterness. A French press or automatic drip can work, but they may mute the subtle fruity notes that make this single origin special.
Grind size matters for medium roast
Medium roast whole beans like Aponte Inga are less dense than light roasts, so they extract faster. A medium-fine grind (similar to table salt) balances extraction time and prevents over-extraction, which can make the cup taste harsh. If your brew runs too fast or tastes sour, grind slightly finer; if it stalls or tastes bitter, go coarser.
How to brew Aponte Inga medium roast whole bean
- Grind the beans: Weigh 18 grams of whole bean Aponte Inga and grind to a medium-fine consistency, similar to table salt. A burr grinder gives the most even particle size. A common mistake is grinding too fine, which stalls the brew and creates bitterness.
- Heat the water: Bring filtered water to 200°F (just off a full boil). If you don't have a thermometer, let boiling water rest for 30 seconds. Water that's too hot can scorch medium roast beans; too cool under-extracts the sweetness.
- Bloom the grounds: Place a paper filter in your pour-over dripper, rinse it with hot water, then add the grounds. Pour 36 grams of water (double the coffee weight) evenly over the grounds and wait 30 seconds for gases to release. Skipping or rushing the bloom leads to uneven extraction and a flat-tasting cup.
- Pour in stages: After the bloom, pour water in slow, concentric circles, adding 50 grams at a time until you reach 300 grams total water. Keep the water level just above the grounds. Pouring too fast or all at once can channel water through the bed, missing the coffee.
- Finish and serve: Let the water drain completely. The total brew time should be 2:30 to 3:00 minutes. Remove the dripper, swirl the carafe, and pour into your cup. If the brew finishes under 2:30, grind finer next time; over 3:00, grind coarser.
About this coffee
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Aponte Inga Medium Roast Whole Bean 4oz Bag: A rare medium roast honey-processed coffee regeneratively grown by the Inga people of the southwest region of Colombia. The honey process leaves some mucilage on the bean during drying, which adds a natural sweetness that pour-over brewing preserves well.
Aponte Inga Medium Roast Whole Bean 4oz Bag
