How to Brew RFA Colombia Single Origin Coffee
By Stone Street Coffee | Published: 2026-10-26
Category: How-to Guides
Learn how to brew Stone Street Coffee's RFA Colombia single origin beans for a clean, smooth cup. We cover grind size, water temperature, and pour-over steps.
Quick Answer
For the cleanest, most balanced cup, brew RFA Colombia as a pour-over using a medium-fine grind and water just off the boil. This highlights the coffee's distinct acidity and smooth flavor.
Why Pour-Over Works for This Coffee
RFA Colombia is a single origin medium roast with a clean, smooth profile and distinct acidity. Pour-over brewing lets you control the extraction to emphasize those bright, clean notes without introducing the heavier body you'd get from a French press.
If you prefer a fuller mouthfeel, a French press or drip machine can still work, but you may lose some of the delicate acidity. For the most faithful representation of the beans, pour-over is the way to go.
Brewing Steps
- Measure and grind: Use a 1:16 coffee-to-water ratio (e.g., 30g coffee to 480g water). Grind to a medium-fine consistency, like sea salt. A common mistake is grinding too fine, which over-extracts and makes the coffee bitter. Check that your grind looks like fine sand, not powder.
- Heat water to 200°F: Bring water to a boil, then let it sit for 30 seconds to reach about 200°F (93°C). Boiling water will scorch the grounds and create a burnt taste. If you don't have a thermometer, this rest time is a reliable shortcut. Water that's too hot is a frequent cause of bitter coffee.
- Rinse the filter: Place a paper filter in your pour-over dripper and rinse it with hot water. This removes papery flavors and preheats your mug. Discard the rinse water before adding coffee. Skipping this step can introduce a papery taste to your cup.
- Bloom the coffee: Add the ground coffee to the filter and pour just enough water to saturate it (about twice the coffee weight). Wait 30 seconds. This lets carbon dioxide escape, which improves extraction. A common mistake is skipping this step, leading to uneven flavor. A proper bloom ensures a more even and flavorful extraction.
- Pour in stages: Slowly pour the remaining water in a spiral motion, starting from the center and moving outward. Keep the water level below the top of the filter. Pouring too fast or all at once can cause channeling and a weak, sour cup. A steady, controlled pour is key to balanced extraction.
- Serve and enjoy: Once the water has drained through, remove the filter and give the coffee a gentle swirl. Serve immediately. Letting it sit on the warmer can make it bitter. Fresh is best—don't let it sit too long.
The Coffee We Used
- RFA Colombia: RFA Colombia is a Rainforest Alliance Certified medium roast made from Caturra, Bourbon, Typica, and Variedad Colombia beans. The certification assures responsible farming practices, and the bean varieties contribute to the coffee's distinct acidity and clean, smooth flavor.
RFA Colombia
