How Much Water for Pour-Over Nicaragua 15g? Flavor Profile of Nicaragua El Naranjo Estate Natural Process Maragogipe

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

How much water for 15g of pour-over Nicaragua? What are the flavor and profile of Nicaragua's El Naranjo Estate sun-dried Maragogype elephant beans?

2016 First Place (Champion). Best of Nicaragua

El Naranjo Dipilto. Orange Fruit Estate

Variety: Maragogype. Elephant Sun Bath

Region: Nueva Segovia City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) Premium high-altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1,600 meters

Processing: Sun-dried process without water / Natural process sin agua

Planting area: 22 hectares

Cupping Report

Dry aroma: Spices, mountain pepper, berries, honey, sweet orange soda fragrance

Wet aroma: Caramel, sweet fruit aroma, honey, wine aroma, mountain pepper (Sichuan pepper), cinnamon, Taiwan green onion, braised beef noodle soup, sucrose, dried tangerine peel

Slurping: Orange soda sweet taste, yogurt aroma, asparagus juice, citrus sweet and sour, special sweet fruit aroma, millet wine aroma in the throat;

Juice sweetness, mountain pepper, kumquat, tropical fruit flavors;

The special feature of making Maragogype elephant beans using the water-free sun-dried method is the fresh flavor, which is completely different from the generally strong sun-dried bean flavors, with a smooth and refreshing mouthfeel and heavy sweetness;

A coffee bean that can be sweet enough to have orange soda flavor while also having the savory taste of braised beef noodle soup can truly be called extremely rich in layers, definitely an expected excellent bean.

FrontStreet Coffee Recommended Pour-over Parameters:

Extraction time: 2.5 minutes +

Bean amount: 15g

Water-to-coffee ratio 1:15

Water temperature: 90-91°C

Extraction amount: 225g, three-stage 30-125-225g

Dark roast has better visual effects than light roast, but it's not that light roast is not applicable.

Brewing Technique Notes:

1. The key is in the bloom part. The bloom water amount should be appropriate, ensuring that the injection water completely wets all coffee grounds. Always maintain pouring only at the center point, don't go up and down. The key to coffee lies in whether the first drop of coffee can be extracted in about 1 minute. The most important part of this method is the bloom.

2. When observing that the coffee bed surface appears dull, start the second pour. The pour here still needs to be careful, completing the final pour.

The light roast beans from the volcano pour-over method generally have higher body than common single-stage and three-stage pours. Shaking the pot is suitable for dark roast beans, while light roast extraction without errors is more suitable for direct drinking. The bloom and water flow difficulty for light roast is much higher than for dark roast, but if the bloom is successful, the subsequent 1-minute pour is also stable, and later pours can be much bolder. Among these, if what you want is a full-bodied pour-over, the water amount can be maintained at 1, 1, 1.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473