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

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Guatemala Coffee Recommendation:

Region: Huehuetenango

Plantation: San Antonio Estate

Processing Station: San Antonio Processing Station

Altitude: 1800-2100 meters

Variety/Processing: Pacamara/Washed Processing

Flavor: Floral, Berry, Hazelnut

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

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [San Antonio Estate Washed Catuai] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 filter.

Starting from the center of the filter, pour hot water in clockwise circles, timing from the beginning of brewing. In 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. The second pour should be the same as before: clockwise circles with the filter center as the focal point, avoiding water hitting the connection between coffee grounds and filter paper to prevent channeling effects.

Leave a circle of space when pouring to the outermost layer of coffee grounds, then brew back toward the center circle by circle. By 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

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

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

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

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

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a thin but high water column for forceful stirring and impact to ensure the coffee grounds roll thoroughly. However, pay attention to keep the liquid level not too high and avoid hitting the edge filter paper.

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