El Salvador El Izote Estate Honey Process Pour-Over Coffee Ratio and Water Temperature Recommendations_El Salvador COE Bean Recommendations

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El Izote Estate from El Salvador

In 2017, El Salvador ranked 7th in the COE international competition.

The influence of coffee-growing regions on coffee flavor is crucial, an unbreakable truth in the world of coffee.

The region where El Izote Estate is located is particularly impressive! How impressive is this region called Chalatenango?

Open the list of award-winning Salvadoran coffees, and you'll find that among the 24 award-winning estates, 15 come from this region. This accounts for nearly half of all fine coffees from El Salvador!

This dark horse estate started growing coffee in 1998 and only began cultivating Pacamara varieties in 2013. Making it into the top ten in their first competition is truly remarkable.

To describe the experience of drinking this coffee in one sentence:

It brings you an explosive richness of tropical fruit flavors.

This coffee features flavors of dried apricot, orange, and apple, presenting a bright acidity.

❂ COE 7th Place El Salvador El Izote Pacamara Honey

This coffee features flavors of dried apricot, orange, and apple, presenting a bright acidity.

COE 7th Place El Salvador El Izote Pacamara Honey

El Salvador COE El Izote Pacamara Honey

Estate: El Izote Estate

Processing Method: Honey Process

Roast Level: Light Roast

Altitude: 1400 meters

Flavor: Dried apricot, orange, apple

Acidity: 🌟🌟🌟🌟🌕

Sweetness: 🌟🌟🌟🌟🌕

Bitterness: 🌟🌟🌕🌕🌕

Body: 🌟🌟🌟🌟🌕

Balance: 🌟🌟🌟🌟🌕

How to Brew El Salvador El Izote Honey Process Coffee Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of El Izote Honey Process coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature at 89°C, extracted with a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered in the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, maintain the same technique: clockwise circles centered in the filter, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channeling effects.

Leave one circle of space at the outer edge when pouring, then continue brewing in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The pour-over is complete.

Japanese Ice Pour-Over for El Izote Honey Process

FrontStreet Coffee's ice pour-over reference for El Izote Honey Process:

El Salvador El Izote Honey Process, 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 a Fuji grinder at 3.5 setting, but for ice pour-over, grind slightly finer by half a notch to Fuji 3 setting.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a thin but high water column, stirring forcefully to ensure the coffee grounds tumble thoroughly. However, be careful not to let the liquid 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 grounds).

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473