Brewing Aponte Inga Medium Roast Whole Bean for Pour Over

By Purity Coffee | Shop High Antioxidant Organic Coffee Online | Published: 2026-10-25

Category: How-to Guides

Learn the ideal pour over recipe for Aponte Inga Medium Roast whole bean coffee, with step-by-step guidance to highlight its honey-processed sweetness and medium body.

Quick Answer

For a clean, sweet cup with balanced acidity, use a medium-fine grind, water at 200°F, and a three-pour method over 3 minutes.

Why This Recipe Works for Aponte Inga Medium Roast

Aponte Inga Medium Roast is a honey-processed coffee from Colombia, meaning the beans retain some mucilage during drying, which adds sweetness and body. A pour over method like the V60 or Chemex highlights these delicate flavors without over-extracting the roast's mild acidity.

The medium roast level means the beans are less porous than a dark roast, so you need a slightly finer grind and a longer contact time to fully extract the sugars. The three-pour technique helps control extraction and prevents bitterness.

Step-by-Step Pour Over Recipe for Aponte Inga Medium Roast

1. Grind 20g of beans to a medium-fine consistency: Use a burr grinder set to a texture like sea salt. Too fine will clog the filter and cause bitterness; too coarse will under-extract and taste sour. Checkpoint: If your brew time is under 2 minutes, your grind is too coarse. Over 4 minutes means too fine.
2. Heat 320g of water to 200°F (93°C): Boil water and let it sit for 30 seconds. Use a gooseneck kettle for control. Water that is too hot (near boiling) can scorch the medium roast and create a burnt taste.
3. Rinse the filter and preheat the brewer: Place a paper filter in your pour over cone and pour hot water through it. Discard the rinse water. This removes paper taste and warms the brewer, keeping the slurry temperature stable. Common mistake: Skipping the rinse can leave a papery flavor in your cup.
4. Add coffee and bloom with 40g of water: Pour just enough water to saturate all grounds, then wait 30 seconds. Blooming releases trapped CO₂ and allows even extraction. If you skip this, the coffee may taste flat or uneven.
5. Pour in two stages: 140g then 140g: After the bloom, pour 140g of water in a slow spiral from center out. Wait until the water level drops halfway, then pour the final 140g. Total brew time should be about 3 minutes. Checkpoint: If the brew finishes before 2:30, your grind is too coarse. If it exceeds 3:30, grind slightly coarser next time.
6. Swirl and serve immediately: Give the carafe a gentle swirl to mix the last drops, then pour into your cup. Coffee continues to extract as it sits, so don't let it rest on the grounds.

The Coffee We Recommend

B2B - Aponte Inga Medium Roast 12oz 6pk: A rare medium roast honey-processed coffee regeneratively grown by the Inga people of Colombia. The honey process gives this coffee a natural sweetness that shines in pour over, so you can brew with less sugar or cream.
B2B - Aponte Inga Medium Roast 12oz 6pk