How to Brew Guatemala Huehuetenango Black Angel with Hand Grinder_ How to Choose Guatemala Pour-over Coffee

Black Angel

Product Name: Guatemala Black Angel Coffee

Origin: Guatemala, Huehuetenango, Black Angel Estate, Catuai

Grade: SHB

Variety: Catuai

Processing Method: Washed Process

This batch of Guatemala coffee beans is grown above 1800 meters altitude, hand-picked, and processed through the washed method.

The flavor features tropical fruits, almond milk tea, peach, nuts, and honey sweetness, with a clean mouthfeel and a sweet aftertaste.

Guatemala Black Angel Estate

El Güisquilar Black Angel Estate

The Black Angel Estate was established in January 1965.

This farm is located in the Democracy Municipality, Huehuetenango, Guatemala, at an altitude of 1670m-2100m, bordering Mexico. It is situated in the northern highlands of Guatemala.

Estate Management

In terms of estate management, the owner places special emphasis on quality control. To avoid the use of pesticides, the owner arranges coffee plants with adequate spacing for growth, using local grass fertilizer and coffee husks to create organic fertilizers, and utilizes recycled water resources for irrigation.

Proper pruning allows coffee plants to have better growing space, and the pruned branches and leaves can be composted into organic fertilizer for reuse.

The estate owner, Jorge, provides special care for local farmers. There is a small school near the estate where the farmers' children can attend classes. A small chapel is also built on the estate where devout farmers can pray and rest. Activities are frequently held at the chapel to strengthen the bond among farmers. Additionally, the farm provides emergency assistance for immediate support when critical situations arise.

How to Brew Guatemala Black Angel Estate Coffee?

FrontStreet Coffee Hand-Pour Reference: Weigh 15g of Black Angel Estate coffee beans, grind to medium coarseness (slightly coarser than table salt), using BG grinder setting 5R (60% standard sieve pass rate), water temperature at 89°C, with V60 dripper for extraction.

Pour hot water from the hand-pour kettle in clockwise circles, starting from the center of the dripper. Begin timing as you start brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, move in clockwise circles from the center, avoiding contact between the water stream and the coffee powder at the filter paper edge to prevent channeling effects.

Leave a small circle at the outermost edge of the coffee grounds, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g. The brewing process is complete.

Japanese Ice Pour Over - Black Angel Estate

FrontStreet Coffee Ice Pour Over Black Angel Estate Reference:

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

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature is 1°C higher than the recommended 90°C for regular hand-pour. Normal grind setting for Fuji 3.5, but for ice pour over, grind slightly finer by half a setting - Fuji 3.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Using a relatively fine but high water column, stir vigorously to ensure the coffee grounds are fully agitated. However, be careful not to let the water level rise too high or touch the edge of the filter paper.

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

Important Notice :

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