How to Brew El Salvador Usulatan Estate Pacamara Coffee_Pour-Over Pacamara Coffee Brewing Tips

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El Salvador Usulatan

Origin: El Salvador

Region: Usulatan

Variety: Pacamara

Altitude: 1350m

Processing: Honey Process

Flavor: Grape, Milk Chocolate, Silky

Harvest Season: March 2018

Since 1890, estate owner Gilberto Baraona has been growing coffee at the top of the volcano in Usulatan. He once invited people from Morgon Coffee Company to his home to roast coffee and conduct cupping.

Meanwhile, the estate owner is also a champion of multiple El Salvador Cup of Excellence (COE) competitions. The volcanic soil of the estate and the significant day-night temperature difference cause the Pacamara variety to mature slowly, resulting in richer flavors.

How to Brew El Salvador Coffee [Usulatan Estate Pacamara] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Usulatan Estate Pacamara] 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, extracted with a V60 dripper.

The hot water from the pour-over kettle circles clockwise around the center of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, circle clockwise around the center of the dripper. The water stream should not hit where the coffee grounds meet the filter paper to avoid channeling effects.

When pouring the coffee grounds to the outermost circle, leave a gap, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the pour-over process.

Japanese Ice Pour-Over [Usulatan Estate Pacamara]

FrontStreet Coffee's ice pour-over [Usulatan Estate Pacamara] reference:

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

20g of coffee powder, 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 Fuji 3.5 setting, but for ice pour-over, make it slightly finer by half a setting to Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high pour stream to stir forcefully, allowing the coffee grounds to roll fully. However, be careful not to let the water level get too high or hit the filter paper at the edges.

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

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