How to Brew Guatemala San Pedro Nekata Coffee_Solutions for Bitter Guatemala Pour-Over Coffee

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

In recent years, high-quality Guatemalan coffees have emerged one after another, enjoying a very prestigious position in the specialty coffee market. The unique climate and geographical factors have contributed to Guatemala coffee's long-standing excellent reputation. The high-altitude terrain of Guatemala's mountainous regions has relatively low temperatures, which to some extent slows down the growth rate of coffee cherries. This relatively slow maturation process allows the cherries to more fully absorb nutrients. As a result, the coffee beans obtained have higher hardness, varied flavors, rich layers, and are mellow and smooth. The Guatemala San Pedro Necta coffee introduced today has its estate located in the Huehuetenango region of northern Guatemala, bordering Mexico, making it one of Guatemala's most popular coffee-growing areas.

Guatemala Coffee San Pedro Necta

Region: Huehuetenango Region, San Pedro Necta Town

Manager: Victor Hugo Herrera Laparra

Varieties: Bourbon, Typica, Catuai

Harvest Period: December - April of the following year

Altitude: 1400m - 1529m

Grade: SHB

Processing Method: Washed

Cupping Notes: Grapefruit, lychee, mango sweetness, dark chocolate aftertaste, lasting flavor.

Roast Level: Medium+ — Medium-Dark

From the coffee bean information, it's clear that this coffee is a classic American hybrid variety. Bourbon and Typica are both inherent original varieties under Arabica, commonly known as "old tree varieties," while Catuai is a high-quality variety obtained through artificial hybridization of the natural mutation variety "Mundo Novo" and Caturra. These three high-quality varieties ensure that this coffee has both special and delicious characteristics.

How to Brew Guatemala Coffee [San Pedro Necta Micro-batch] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [San Pedro Necta Micro-batch] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before - clockwise circles centered on the middle of the dripper. The water flow should not hit the area where the coffee powder connects with the filter paper to avoid channeling effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew back to the middle circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Iced Pour-over [San Pedro Necta Micro-batch]

FrontStreet Coffee Iced Pour-over [San Pedro Necta Micro-batch] Reference:

Guatemala Coffee [San Pedro Necta Micro-batch], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 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 by half a setting - Fuji 3 setting.

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but high water column, stirring forcefully to make the coffee powder roll fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473