El Salvador San Pietro Estate Red Bourbon Pour Over Tutorial_How to Make El Salvador Pour Over Coffee

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Salvadoran Coffee Estate - Finca LOMA LA GLORIA Estate Introduction:

The estate is situated on the slopes of the San Salvador volcano, belonging to the Quezaltepec mountain range, where you can overlook the Quezaltepec Valley. The processing plant is located at an altitude of 1,430 meters, from where you can admire the volcano's highest point - Pico Mountain (altitude 1,960 meters).

The altitude range of Finca Loma La Gloria estate is approximately between 1,200–1,770 meters. Near the highest point of the estate, there is a volcanic crater called El Boquerón. You can drive to Finca Loma La Gloria estate and then hike to reach El Boquerón.

The estate enjoys a unique geographical location and microclimate conditions: fertile volcanic ash soil, cool nighttime temperatures, moderate sunlight (sufficient sunlight shines on coffee trees through shade trees), and an excellent rainwater filtration system.

Finca Loma La Gloria estate only cultivates Arabica coffee varieties: Bourbon and Pacamara. All coffee trees on the estate are grown under shade, which contributes to local economic sustainability and biodiversity conservation, as well as producing better quality and superior coffee beans.

The goal of Finca Loma La Gloria estate is to ensure coffee quality and traceability. In the 13/14 production season, they already began operating their own coffee processing equipment (wet mill and huller).

They use traditional washed processing methods: first, coffee cherries are cleaned in water tanks to screen out underripe beans and other defects, then the pulp and skin are removed using a depulper and washed, followed by fermentation in dedicated fermentation tanks to process the coffee beans, after which they are placed on specialized drying racks for the coffee drying process. The estate has increased the number and area of drying racks to ensure quality control during the drying process.

All this coffee processing equipment is located within the estate, allowing the entire coffee processing to be completed as quickly as possible within the estate, ensuring controllable coffee quality and full traceability.

How to Brew Salvadoran Coffee [San Pedro Estate Red Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [San Pedro Estate Red 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 (60% standard sieve pass rate), water temperature 89°C, extracted with a V60 dripper.

Hot water from the pour-over kettle circles clockwise with the filter cup as the center. 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. The second pouring is the same as before, circling clockwise with the filter cup as the center. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effects.

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

Japanese Style Ice Pour-Over [San Pedro Estate Red Bourbon]

FrontStreet Coffee ice pour-over [San Pedro Estate Red Bourbon] reference:

Salvadoran coffee [San Pedro Estate Red Bourbon], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20 grams of powder, 150 grams of ice, 150 grams of hot water. Water temperature is 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 half-grid - Fuji 3 setting.

Bloom water amount 40 grams, bloom time 30 seconds.

Segmented pouring, first segment 60 grams of water, second segment 40 grams of water. Using a relatively fine but high water column for pouring, forcefully stir and impact to ensure the coffee powder rolls fully, but note that the liquid level should not be too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20 grams of 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