Guatemala Shen Drum Estate Coffee Bean Pour-Over Grinding Recommendations_How to Handle Astringency in Guatemala Pour-Over Coffee

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Guatemala Coffee Tasting Notes

Elegant and delicate is the first impression when sipping Guatemala coffee. With moderate acidity and medium body, it's a gentle coffee. When tasting again, you can detect rich cocoa notes, like taking a sip of chocolate milk, with your mouth filled with the smooth, rich texture of cocoa and a sweet sensation. If you savor it carefully, you'll discover mild spice flavors, reminiscent of spiced red wine. This Guatemala coffee bean offers an incredible sense of layers and balance, sometimes revealing a familiar sweet aroma reminiscent of roasted sweet potatoes.

Coffee Information

Roast Level: Medium roast

Origin: Latin America

Processing Method: Washed process

Suitable Food Pairings: Cocoa, apple, caramel, nuts

How to Brew Guatemala Coffee "Drum Estate"

FrontStreet Coffee Pour-Over Reference:

Measure 15g of "Drum Estate" coffee powder, pour into a grinder and grind to medium coarseness. 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, and V60 filter for extraction.

The hot water from the pour-over kettle should be poured in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, just like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water where the coffee powder meets the filter paper to prevent channel effects.

When pouring, leave a circle at the outer edge of the coffee grounds, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, you should have brewed the coffee to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over "Drum Estate"

FrontStreet Coffee Ice Pour-Over "Drum Estate" Reference:

Guatemala coffee "Drum Estate," light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first pour 60g water, second pour 40g water. Use a thin but high pour-over water stream, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

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