How to Brew Delicious Guatemalan Tianquan Manor Melly No.8 Pour-Over Coffee - Melly No.8 Coffee Beans Brewing Tutorial

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Guatemalan Coffee - Merli No.8

This is a washed Guatemalan coffee from Tianquan Manor's Merli No.8 plot. It features rich aromas of black plum, berries, Asian pear, and other fruits. If you taste it carefully, you'll also notice a hint of almond candy sweetness and a smoky tobacco note, which determines its suitability for both hot and cold brewing.

In 1750, coffee arrived in Guatemala through Jesuit priests. The name Guatemala means "land of dense forests" in the Mayan-Toltec language. Guatemala is an important coffee-producing region in Latin America, where high-quality Arabica coffee beans thrive at the highest altitudes where coffee trees can grow. The warm daytime temperatures and cooler nighttime temperatures slow down the growth of coffee cherries. The longer growth period for coffee trees means the beans have more time to develop complex flavor profiles. The coffee beans from this region are also renowned for their rich fruity aromas.

How to Brew Guatemalan Coffee [Tianquan Manor Merli No.8] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of Tianquan Manor Merli No.8 coffee powder and grind it to medium consistency using a grinder. The particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature of 89°C, and V60 dripper for extraction.

Pour the hot water from the pour-over kettle in clockwise circles, centered on the middle of the dripper. Start timing when you begin brewing. 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, as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where the coffee grounds meet the filter paper to prevent channeling effects.

When pouring the water to the outermost circle of coffee grounds, leave a small margin, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g. The brewing process is complete.

Japanese-Style Iced Pour-Over [Tianquan Manor Merli No.8]

FrontStreet Coffee iced pour-over reference for Tianquan Manor Merli No.8:

Guatemalan coffee [Tianquan Manor Merli No.8], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee powder, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the recommended 90°C for normal pour-over. For normal brewing, use Fuji grinder setting 3.5, but for iced pour-over, make it slightly finer by half a setting - Fuji grinder setting 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 tall water stream to stir and impact forcefully, allowing the coffee grounds to tumble fully. However, be careful not to let the water level get too high and avoid pouring on the edge filter paper.

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

Important Notice :

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Tel:020 38364473