ABS El Salvador Washed Bourbon Pour-over Parameter Recommendations_Is Pour-over El Salvador Bourbon Coffee Delicious?

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As the sixth-generation heir of El Salvador Bourbon coffee, Aida founded Aida Battle Selection (ABS) in 2009.

Aida spent her childhood and youth in the United States, but returned to El Salvador coffee at the age of 28. Initially, she was not a coffee producer, but after returning to her hometown, she constantly thought about how to help local coffee farmers cope with the sluggish coffee market at that time. Soon, with relevant experience in the food industry, she returned to the United States to absorb many concepts of food sustainability and immediately adopted various methods similar to growing organic fruits to process coffee, such as only picking coffee cherries when they are fully ripe and carefully processing them.

After years of effort, ABS beans have been highly recognized by many cafes and roasters who have won international competitions, and many baristas participating in international competitions also use ABS coffee beans.

Excitingly, in 2018, ABS began a strong collaboration with WL Coffee. We are also honored to have invited Aida to WL Coffee at the end of January to introduce the ABS selected series of coffee beans and participate in WL Coffee's annual meeting.

Aida is skilled in various fermentation methods, doing everything herself on the plantation. She will pick coffee cherries with the workers, select the cherries, and supervise the fermentation process of the coffee beans to improve the quality and achieve the best results.

Aida's various processing methods, including washed, natural, yeast-controlled fermentation, cold fermentation, etc., best demonstrate the various flavors of coffee.

How to brew El Salvador coffee [Bourbon] well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Bourbon coffee] powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction.

The hot water in the pour-over kettle draws circles clockwise around the center of the filter cup. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before, drawing circles clockwise around the center of the filter cup. The water stream should not hit the place where the coffee powder connects to the filter paper to avoid channel effects.

When the coffee powder reaches the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the brewing is complete.

Japanese-style ice pour-over [Bourbon coffee]

FrontStreet Coffee ice pour-over [Bourbon coffee] reference:

El Salvador coffee [Bourbon coffee], medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is Fuji 3.5 setting, while ice pour-over uses slightly finer half a setting - Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively thin but high water column for pouring, stirring forcefully to make the coffee powder roll fully, but be careful not to let the liquid level be too high and not to hit the filter paper at the edge.

The entire extraction time is also about 2 and a half minutes (similar to the normal extraction time for 20g powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473