How to Make Iced Pour-Over Coffee with El Salvador Special Honey Process Pink Orange Bourbon 6

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El Salvador Coffee - Pink Orange Bourbon

El Salvador Honey Orange Bourbon

Growing Region: Alguila Estate

Altitude: 1500-1750m

Variety: Orange Bourbon

Processing Method: Natural sun-dried processing

Roast Level: Light roast

A micro-batch special honey-processed "Pink Orange Bourbon Coffee" from El Salvador.

The estate is currently managed by the 4th and 5th generation heirs of the Ariz family, located in the Santa Ana region at an altitude of approximately 1500-1720 meters. With an average annual temperature between 18-24 degrees Celsius and ample rainfall, it provides an ideal environment for growing high-quality coffee beans.

This 5-hectare farm is dedicated to cultivating this special Bourbon variety. The gentle fruit acidity enhances the sweetness of these coffee beans. In addition to El Salvador's characteristic cocoa and caramel aroma, it possesses a unique subtle sweet fermented rice fragrance.

Depending on the roast level, the flavor profile features subtle cocoa, caramel, and honey sweetness. When sipped, it reveals delicate fruit acidity along with berry and preserved fruit aromas. As the coffee temperature decreases, the sweetness becomes more pronounced.

How to Brew El Salvador Coffee [Special Honey Process Pink Orange Bourbon] Perfectly?

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Special Honey Process Pink Orange Bourbon] coffee grounds and grind to medium consistency 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 temperature at 89°C for V60 filter extraction.

Pour the hot water from the pour-over kettle in clockwise circles centered in the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles centered in the filter, ensuring the water stream doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee grounds, leave one circle empty, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Ice Pour-Over [Special Honey Process Pink Orange Bourbon]

FrontStreet Coffee Ice Pour-Over [Special Honey Process Pink Orange Bourbon] Reference:

El Salvador Coffee [Special Honey Process Pink Orange Bourbon], 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 90°C recommended for pour-over. For normal grinding, use Fuji grinder setting 3.5; for ice pour-over, grind slightly finer by half a notch - Fuji setting 3.

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 vigorously, ensuring 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).

Important Notice :

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Tel:020 38364473