Pour-over Brewing Recommendations for El Salvador San Marcelino Coffee: Water Ratio, Grind Size & Water Temperature

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This Salvadoran coffee from San Marcelino Estate features aromas of cream, caramel, and roasted hazelnut, with subtle cedar notes. After roasting, it presents flavors of cream maltose and caramel, accompanied by delicate jasmine floral notes. The taste is bright and clean, with light fruit acidity from green apple and blackcurrant, distinct dark chocolate bitterness, and a stable, smooth mouthfeel. The aftertaste carries fruit notes and dark chocolate bitterness, with a subtle but lingering sweet finish.

The beans exhibit aromas of cream, caramel, and roasted hazelnut, with subtle cedar notes. After roasting, they present flavors of cream maltose and caramel, accompanied by delicate jasmine floral notes. The taste is bright and clean, with light fruit acidity from green apple and blackcurrant, distinct dark chocolate bitterness, and a stable, smooth mouthfeel. The aftertaste carries fruit notes and dark chocolate bitterness, with a subtle but lingering sweet finish.

Product Information

Product Name: San Marcelino Estate Salvadoran Coffee

Origin: El Salvador, South America

Crop Year: 2016

Roasting Machine: German Probat Roaster

Flavor Notes: Chocolate, Jasmine, Caramel, Cedar

Roast Level: City+ (Medium Roast)

Water Temperature Recommendation: 88°C-92°C

How to Brew San Marcelino Salvadoran Coffee

FrontStreet Coffee Pour-over Reference: Weigh 15g of San Marcelino coffee grounds and grind them to medium coarseness using a grinder. The ground particles should be slightly coarser than table salt—we use BG grinder setting 5R (60% standard sieve pass rate) with water at 89°C, extracted using a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing when you begin pouring. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles centered on the filter middle, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a small circle at the outer edge of the coffee grounds when pouring to the outermost circle, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have brewed to 220g total. The brewing process is complete.

Japanese-style Ice Pour-over San Marcelino

FrontStreet Coffee Ice Pour-over San Marcelino Reference:

Salvadoran coffee San Marcelino, medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee grounds, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the Fuji grinder at 3.5 setting, but for ice pour-over, grind slightly finer at Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Use segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a fine but tall water column to stir and agitate forcefully, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the water level get too high or pour on the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of grounds).

Important Notice :

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