Pour-over Parameters for San Antonio Estate Washed Catuai Coffee_Guatemala Coffee Bean Recommendation

Pour-over Parameters for San Antonio Estate Washed Coffee - Guatemala Bean Recommendation

Guatemala Coffee Recommendation

Region: Huehuetenango

Plantation: San Antonio Estate

Processing Station: San Antonio Processing Station

Altitude: 1,800-2,100 meters

Variety/Processing: Pacamara, washed processing

Flavor: Floral, berry, hazelnut

How to Brew Guatemala Coffee [San Antonio Estate Washed Pacamara] Perfectly

FrontStreet Coffee's pour-over recommendation: weigh 15 g of [San Antonio Estate Washed Pacamara] coffee grounds and grind to medium. The particles should be slightly coarser than salt. We use a BG grinder at setting 5R (a 60% standard sieve pass rate), water at 89C, and extract with a V60 filter.

Starting at the center of the filter, pour hot water in clockwise circles, timing from the start of the brew. In 15 seconds, brew to 30 g and stop pouring. At 1 minute, pour the second time. As before, pour in clockwise circles centered on the filter, avoiding the connection between the coffee bed and the filter paper to prevent channeling.

Leave a ring of space when pouring to the outer layer of the coffee bed, then brew back toward the center, circle by circle. By 2 minutes and 20 seconds, brew to 220 g and the extraction is complete.

Japanese-Style Iced Pour-Over [San Antonio Estate Washed Pacamara]

FrontStreet Coffee's iced pour-over [San Antonio Estate Washed Pacamara] reference:

Guatemala coffee [San Antonio Estate Washed Pacamara], light-to-medium roast, BG grinder at setting 5M (a 67% standard sieve pass rate).

20 g coffee grounds, 150 g ice cubes, 150 g hot water. The water temperature should be 1C higher than the normal pour-over recommendation of 90C. Normal grinding uses a Fuji at setting 3.5, while iced pour-over uses a slightly finer grind at a Fuji setting of 3.

Bloom with 40 g of water for 30 seconds.

Segmented pouring: a first segment of 60 g of water and a second segment of 40 g. Use a thin but tall water column for a forceful stirring impact so the coffee grounds roll thoroughly. Keep the liquid level from rising too high, and avoid hitting the edge filter paper.

The entire extraction takes about 2.5 minutes, similar to the normal extraction time for 20 g of grounds.

FrontStreet Coffee Recommendation

Huehuetenango's balance of floral, berry and hazelnut notes sits comfortably next to FrontStreet Coffee's Jamaica Blue Mountain No. 1. Grown from Typica in the certified Blue Mountain region of Jamaica, it is neither as sharply fruity as some African coffees nor as heavily bitter as a dark roast; instead it balances acidity, sweetness, bitterness and aroma, with cream, caramel, chocolate, nut and honey notes and a clean, long finish. It is about as easy to like as specialty coffee gets, and it performs well as a pour-over, in a moka pot or as an espresso.

If you would rather lean into the fruit, try FrontStreet's naturally processed Huakui. Grown in Guji Hambela at high altitude and dried in the traditional natural style, it brings vivid tropical fruit - strawberry, passion fruit, jackfruit and even lychee - with marked sweetness, very low bitterness and a smooth, juicy body that makes a fine counterpoint to the softer, nuttier Guatemalan profile.