How to Make Pour-Over Coffee from El Salvador's Little Bell Estate_How to Brew Salvadoran Pour-Over Coffee Without Astringency

Professional coffee knowledge exchange and more coffee bean information, please follow Cafe_Style (WeChat official account cafe_style)

El Salvador Coffee - Finca la Campana Washed Pacamara Micro Lot

El Salvador is one of the small countries in Central America with a very dense population. The people here are passionate about coffee. El Salvador coffee has excellent balance and its coffee exports account for 40% of the country's total exports. The highest quality coffee is exported from January to March each year. El Salvador coffee is graded according to altitude - the higher the altitude, the better the coffee. One of the rarest and finest coffees is Pacamara, a hybrid variety of Pacas and Maragogipe.

Product Information

Name: El Salvador Pacamara SHG Micro Lot

Grade: SHB

Estate: Finca la Campana

Coffee Variety: Pacamara

Growing Altitude: 1800M

Soil: Volcanic soil

Processing Method: Washed fermentation, sun-dried

Harvesting Method: Hand-picked

Harvest Year: January 2018

Flavor: Apple, nutty chocolate, passion fruit sweet and sour, creamy chocolate, strawberry aftertaste, nuts, excellent body and mouthfeel

How to Brew El Salvador Coffee [Finca la Campana Washed Pacamara]?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Finca la Campana Washed Pacamara] coffee grounds and grind them to a medium coarseness in a grinder. The particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, with V60 filter cup for extraction.

Starting from the center of the filter cup, pour the hot water from the pour-over kettle in clockwise circles. Begin timing when the brewing starts. 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 pour should be the same as before - pour in clockwise circles with the center of the filter cup as the center point. The water flow should not hit the area where the coffee grounds meet the filter paper to avoid channeling effects.

Leave a circle when the coffee grounds are brewed to the outermost ring, then brew back to the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the pour-over process.

Japanese-style Ice Pour-over [Finca la Campana Washed Pacamara]

FrontStreet Coffee's ice pour-over recommendation for [Finca la Campana Washed Pacamara]:

El Salvador coffee [Finca la Campana Washed Pacamara], medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use Fuji grinder setting 3.5, but for ice pour-over, grind slightly finer by half a setting - Fuji grinder setting 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a thin but high water column to stir and impact forcefully, allowing the coffee grounds to roll fully. However, be careful not to let the liquid level get too high or hit the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).