RHINE OPEN RECIPE
Colombia Huila
哥倫比亞 薇拉
Caramel, toasted nuts and milk chocolate
- Yield
- 1 drink
- Time
- 8 min
- Level
- Easy
- Made by Rhine
- NT$110
01 · STORY
Origin & culture
Huila sits in Colombia’s Andes, shaped by small farms and varied microclimates. Its caramel, nut and chocolate notes, grounded sweetness and rounded acidity make it an excellent pour-over benchmark.
Huila is not one flavor template: northern lots may lean cocoa and nuts, while higher southern coffees can show red fruit and florals. This three-pour recipe targets balanced washed lots where sweetness, acidity and body coexist.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Coffee-to-water
- 15 g : 240 g · 1:16
- Water temperature
- 92°C
- Total brew time
- 2:35–2:50
Method
-
Prepare
Rinse the filter, grind medium-fine and use a 1:16 ratio.
-
Bloom
Pour 45 g and wait 30 seconds; gently swirl fresh coffee to release gas.
-
Three pours
Pour to 120 g, 180 g and 240 g, waiting for the bed to fall halfway each time; finish near 2:40.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Immersion-sweet
With a Switch, close after bloom, pour to 240 g, release at 1:45 and finish near 2:30. Immersion stabilizes caramel sweetness and body.
Afternoon café au lait
Brew with 200 g water, then add 45–55 g milk at about 55°C. Extra strength carries milk and amplifies chocolate-nut notes.
04 · CALIBRATION
Troubleshooting
Flat and weak
Grind slightly finer while keeping water constant; reducing water raises strength, not necessarily sweetness.
Woody, dry finish
Use fewer circles in the final pour and finish 10–15 seconds earlier; grind coarser if brew exceeds 3:00.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it