El Salvador Los Pirineos Estate Pacamara Coffee Brewing Guide_Pour-Over Coffee Tutorial
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Coffee Origin Details
Bean Variety: El Salvador Pacamara - COE Champion Estate - Tim Cooperative Estate
Origin Information: Los Pirineos Farm / Pacamara Bourbon Elite
Processing Method: Washed / Medium-Light Roast
Los Pirineos Estate
Nestled in the Tepeca volcanic mountain range, surrounded by Berlin, Santiago de Maria, and Jocaitique, you can find Gilberto Baraona's Los Pirineos Estate.
The farm's coffee cultivation began in 1890. According to family records, the original seeds and mother plants were imported from Antigua, Guatemala. Currently, the farm grows premium varieties including Bourbon, Pacas, and Pacamara. The green coffee beans are separated into small and medium batches based on different plots and varieties within the farm.
Los Pirineos also participates in Procafe, which aims to cultivate different coffee varieties. Therefore, they have various types of original coffee trees, natural mutants, and hybrid varieties from around the world. Los Pirineos is one of the pioneers in El Salvador to establish its own micro coffee processing plant and has been continuously experimenting with and developing different processing and drying methods.
Tasting Experience
Dry Aroma: Prominent stone fruit notes with obvious caramel sweetness. Bright and transparent citrus aroma in the front.
First Sip: Rich and full-bodied flavor, overall leaning toward stone fruit notes, complemented by caramel sweetness and gentle fruit acidity.
Medium Temperature: The overall flavor begins to unfold, with each flavor characteristic extending longer in the mouth, making it more intriguing. At this stage, both the flavor balance and mouthfeel cleanliness are at high levels.
Cool Temperature: Feels sweeter with subtle caramel notes.
If you prefer low-acidity, nutty-flavored beans, this one is quite good.
Brewing Guide
How to Brew El Salvador Coffee [Los Pirineos Estate Pacamara]?
FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Los Pirineos Estate Pacamara] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extracted with V60 dripper.
Pour hot water from the gooseneck kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, perform the second pour. During the second pour, as before, pour in clockwise circles centered in the middle of the dripper. Avoid hitting the area where coffee grounds meet the filter paper to prevent channeling effects.
When pouring to the outermost circle of coffee grounds, leave one circle, then brew circle by circle toward the center. At 2 minutes 20 seconds, brew to 220g total. Brewing is complete.
Japanese Ice Pour-Over [Los Pirineos Estate Pacamara]
FrontStreet Coffee Ice Pour-Over [Los Pirineos Estate Pacamara] Reference:
El Salvador Coffee [Los Pirineos Estate Pacamara], medium roast, BG grinder setting 5M (67% standard sieve pass rate)
20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting.
Bloom with 40g water for 30 seconds.
Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column to stir forcefully, ensuring the coffee grounds roll fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.
The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of grounds).
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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