How Much Water for Pour-Over with 15g of Honduras Benigno Mejia Smallholder Pacamara Coffee Beans?

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How much water for 15g of Honduras coffee powder? What are the flavors and characteristics of Honduras Benigno Mejia small farmer Pacamara variety?

Honduras has been growing coffee for over two hundred years (since 1804).

Currently, the cultivation area reaches 280,000 hectares, predominantly composed of small coffee farmers. 92% of Honduras coffee farmers are small individuals, with most coffee plantations covering less than 3.5 hectares. These small farmers account for 60% of coffee production! Coffee is an extremely important crop in Honduras.

In coffee plantations, farmers harvest red cherries, process them through washed fermentation and grading to meet market demands and satisfy consumers' diverse flavor preferences. Honduras harvests three million bags of coffee annually, supplying high-quality coffee with unique flavors - abundant in quantity and excellent in quality! It has now become the largest coffee-producing country in Central America and one of the world's top ten coffee exporters.

Parainema

The coffee bean variety in this batch is named "Parainema." Parainema is a new variety developed through breeding and cross-cultivation. This variety can prevent coffee leaves from getting leaf rust disease and resist nematode infestation. Coffee improvement began in 1981 as part of a series of experiments called "Producer Requirements for Disease and Pest Resistance" (known as Sarchimor T-5296).

The improved coffee was first planted in Costa Rica between 2006 and 2008, then introduced to Honduras in 2010 and named Parainema.

Parainema was the championship variety in Honduras' 2017 Cup of Excellence (COE) competition.

The beans are elongated like Geisha variety, with vibrant green and full color. It's a new variety developed through breeding that can prevent coffee leaf rust disease and resist nematode infestation. In the 2017 COE competition, El Laurel farm won the championship using this variety.

FrontStreet Coffee's Recommended Brewing Parameters:

Three-Pour Pouring Method

Suitable for pour-over coffee with medium-roasted coffee beans.

The video uses a wave dripper + Kalita copper textured kettle, brewing Colombian Narino coffee beans with balanced, gentle, clean flavors, featuring rich notes of almond, citrus, and white chocolate. The three-pour method's segmented extraction approach: provides richer layers than a single continuous pour, clearly distinguishing the front, middle, and back-end flavors of the coffee. The method involves increasing water volume after each pour following the bloom, typically pouring when the coffee liquid is about to drop to the powder level surface, using small, medium, and large water flows for three-stage extraction. This requires relatively higher control over water flow rate and volume.

The three-pour method's blooming process doesn't require stirring to improve coffee powder water uniformity, nor does it need dripping methods to enhance soaking depth, making it suitable for most specialty coffee beans, especially medium-roasted coffee beans from Central and South America.

This is the brewing method used by most coffee shops. Key points to focus on are: stopwatch, scale, flow rate, and water volume control. Most people who delve deep into coffee brewing use this method.

First Practice of Three-Pour Pouring Method for Pour-Over Coffee

Coffee powder: 15g, Water: 225g

Water temperature: 88-89°C

Time: 2 minutes

Grind size: Sugar particle size

Important Notice :

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Tel:020 38364473