Brew Guide
Luz Andina is a smooth, savory Colombian coffee with cocoa character. These starting points are designed to bring that balanced profile forward, but your taste is always the final guide.
Before You Brew
- Use fresh, filtered water.
- Start with water between 195°F and 205°F.
- For the best flavor, grind whole beans immediately before brewing.
- If the coffee tastes sour or thin, grind slightly finer. If it tastes bitter or dry, grind slightly coarser.
Pour Over
Ratio: 22 g coffee to 350 g water
Grind: Medium-fine
Total time: About 3–4 minutes
Bloom with approximately 50 g of water for 30–45 seconds, then continue pouring slowly and evenly. This method highlights Luz Andina’s smooth body and cocoa character.
Automatic Drip
Ratio: About 1 part coffee to 16 parts water
Grind: Medium
A dependable choice for a smooth, balanced everyday cup. Adjust the amount of coffee slightly stronger or lighter to match your machine and preference.
French Press
Ratio: About 1 part coffee to 15 parts water
Grind: Coarse
Steep: 4 minutes
Press gently and pour promptly. This produces a fuller cup with a savory, cocoa-forward profile.
AeroPress
Ratio: 17 g coffee to 250 g water
Grind: Medium-fine
Brew time: About 90 seconds
Stir gently, steep, then press slowly. Expect a smooth, concentrated cup with cocoa character.
Espresso
Starting ratio: 18 g coffee in, 36 g espresso out
Time: About 25–30 seconds
Use this as a starting point and adjust for your machine. Luz Andina produces a smooth, cocoa-rich shot.