Hartmann Estate Pour-Over Brewing Method Recommendations Panama Premium Coffee Bean Flavor Characteristics Introduction

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee is a coffee shop with its own roasting, so the store mainly sells specialty coffee, and the products are mainly pour-over coffee. Many beginners may understand that pour-over coffee is a brewing method brought by the third wave of specialty coffee. It mainly uses pour-over form to brew, and the flavors and textures brewed with different coffee equipment are also different. If you still have questions about pour-over coffee, you can read this article shared by FrontStreet Coffee, which will be helpful to you!

What is Pour-Over Coffee?

Pour-over coffee, as the name suggests, is the process of pouring hot water over coffee grounds and extracting coffee through filter paper and a filter cup. The entire brewing process takes about 3 to 4 minutes. Since the flow rate, direction, and temperature of the hot water are all controlled by the brewer, almost every brew yields different coffee flavors. Although the equipment is simple, it greatly emphasizes technique and experience.

Pour-Over Coffee Equipment

Pour-Over Kettle: There are various sizes and materials of pour-over kettles on the market, and you can choose according to your needs. What affects the brewing results more is the size of the kettle spout, as it relates to the water output. Beginners are generally recommended to use narrow-spout kettles, which are easier to control. Additionally, each pour-over kettle is suitable for different heating methods, so pay special attention when purchasing.

Filter Cup: Filter cups come in different sizes and materials, mainly divided into three shapes: fan-shaped, conical, and wave filter cups. The size of the filter holes at the bottom of the filter cup affects the flow rate of the extracted coffee, thereby affecting the coffee's flavor. Fan-shaped filter cups have small filter holes, slow flow rate, and richer texture; conical filter cups have large filter holes, fast flow rate, and lighter texture; wave filter cups have flat bottoms and special wave filter papers, resulting in the most uniform coffee texture. Particularly unique are metal mesh filter cups, which don't require filter paper and can retain more coffee oils for a richer taste, but some finer coffee grounds may not be filtered out.

Filter Paper: Different filter cups have their own suitable filter papers. Filter paper can absorb some of the coffee's off-flavors and oils. Unbleached filter papers may have some paper taste.

Grinder: Freshly ground coffee is the freshest. The particle size and uniformity of coffee grounds are also key factors affecting pour-over coffee flavor. Coffee powder particles suitable for pour-over coffee are about the size of #2 sugar grains. The more uniform the particles, the better the taste of the brewed coffee.

Coffee Pot and Coffee Cup: Used to hold the filtered coffee. It's best to pre-warm them to maintain coffee temperature.

Auxiliary Equipment: Electronic scales, thermometers, and timers can make the coffee brewing process more precise.

Characteristics of Pour-Over Coffee

Fast and Efficient Extraction: Compared to other coffee brewing methods, pour-over coffee continuously has fresh hot water passing through the coffee grounds during the extraction process, resulting in faster extraction and extracting more substances from the coffee surface. However, because of the speed, poor control may lead to over-extraction. This principle is similar to frying fish in a pan over high heat - the fish has a large heating surface, but poor control may cause it to burn.

Many Influencing Factors: Although it's just a process of a few minutes, factors including water flow rate, water temperature, coffee ground particles, filter cup shape, etc., all affect the final coffee flavor. Sufficient research and preparation are needed before brewing.

Diverse Coffee Flavors: According to FrontStreet Coffee's brewing experience, coffee flavors brewed under different conditions are all different, and different types of beans are suitable for different conditions.

At this point, you might think pour-over coffee is complex and requires technique, seemingly not easy to master. That's right - pour-over coffee is certainly more difficult than using a coffee machine, but just like buying flour and kneading dough yourself, every detail can be controlled by you, making the final coffee flavor naturally unique. By adjusting various variables, you can try various possible tastes of coffee, which is the charming aspect of pour-over coffee!

Hartmann Estate

Hartmann Estate has a very wide variety of coffee varieties, including Typica, Caturra, Catuai, Bourbon, Pacamara, Maragogipe, and Geisha. People here have always followed green environmental requirements in growing coffee. The farm's compost is made from pulp and cherry skins. The processing methods used include traditional manual methods like natural processing, honey processing, as well as recently developed wine processing methods. Today's Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinora Sandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes on different responsibilities for coffee growing management, harvesting processing, and estate tours. A family estate that has been growing coffee for over 100 years is itself a legendary story.

This family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee fruit, ensuring Hartmann Estate's consistent coffee quality and continuous pursuit of improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent products.

Example: FrontStreet Coffee Panama Hartmann Estate Wine Process

Altitude: 1250-1700m

Processing Method: Wine Process

Region: Hartmann Estate

Estate: Palo Verde

Estate Owner: Allen Hartmann

Varieties: Caturra, Typica

FrontStreet Coffee Brewing Parameters

Coffee Amount: 15g

Ratio: 1:15

Grind Size: BG#6S

Water Temperature: 91°C

Filter Cup: V60

1. First pour: 30g of water, bloom for 30 seconds.
2. After blooming, pour the second water addition of about 95g, scale reading 125g. After pouring, wait for the water level to drop to half.
3. When the coffee bed is about to be exposed, pour the third water addition of about 100g, scale reading 225g. After pouring, wait for the coffee to finish filtering.

Extraction Time: 1 minute 50 seconds

Flavor Description: Aroma of fermented wine, citrus and kiwi acidity on entry, nutty and chocolate aromas in the middle, brown sugar sweetness in the finish, accompanied by wine fermentation notes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473