How to Calculate Pour-Over Coffee Water-to-Coffee Ratio for Guatemala La Capucha Bourbon - Origin of the Capucha Name

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Guatemala Coffee - La Pradera Bourbon

By Qiushui, 31Cafe, July 13, 2016

This coffee farm is located in the Panchoy Valley region of Antigua, Guatemala. In 1874, the current farm owner Mr. Dalton's great-grandfather, Mr. Manuel Matías, was commissioned by the state to plant one million coffee seedlings in Antigua, establishing the La Pradera farm. It is situated within the Philadelphia farm, operated and managed by the Dalton family, and is limited to Bourbon variety coffee plots grown at altitudes between 1,650-2,100 meters, which constitute the La Pradera farm.

The name La Pradera comes from the colonial-style Spanish architecture in Antigua, Guatemala, where buildings have a ventilation opening on their roofs called a "cupola." Looking at the farm buildings from the farm, the highest point is always the "cupola." In other words, naming this Bourbon variety coffee "La Pradera" signifies it as the highest-quality coffee beans. This year's cupping score reached an impressive 92.25 points.

Cupping Report:

Highest point of La Pradera: 1,960 meters

Grade: SHB, EP

Coffee Tree Variety: Bourbon

Flowering Period: April - May

Harvest Period: December - March

Processing Method: Washed

Other: Fully sun-dried on tiles, altitude 1,650-2,100 meters, annual rainfall 1,800mm, average annual temperature 19°C, shade-grown cultivation.

How to Brew Guatemala Coffee [La Pradera Washed Bourbon] Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of [La Pradera Washed Bourbon] coffee grounds, 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 the hot water from the gooseneck 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. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when brewing to the outermost layer of coffee grounds, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Pour-over [La Pradera Washed Bourbon]

FrontStreet Coffee's iced pour-over [La Pradera Washed Bourbon] reference:

Guatemala Coffee [La Pradera Washed Bourbon], 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 90°C recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting.

Bloom water amount: 40g, bloom time: 30 seconds.

Pour in segments, first segment 60g water, second segment 40g water. Use a relatively fine but high water column, stirring forcefully to make the coffee grounds roll fully. However, be careful not to let the liquid level get too high or pour on the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473