How to Brew Guatemala Miravalles Estate Muscat Coffee with Reduced Acidity_Brewing Guide for Guatemala Coffee

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Guatemala Coffee Estate - Finca Miralvalle

The estate founder Benjamin "Mincho" Villatoro began focusing on producing special, exquisite coffee in 1970. He established Finca Miralvalle in the mountains of Huehuetenango. The estate covers an area of 30 hectares, with an altitude ranging from 1500 to 1900 meters, annual rainfall of 1800mm, and is planted with mixed Bourbon and Caturra varieties.

Founder Benjamin passed away in 2013, and current estate owner Jorge Villatoro inherited Benjamin's legacy, continuing to strive for the flavor and quality of specialty coffee. Since 2014, Finca Miralvalle has won "Excellence" awards for three consecutive years in the Huehuetenango Highland Coffee Competition, proving that Finca Miralvalle coffee best represents the flavor of Huehuetenango. Additionally, Miralvalle Estate has been listed in Guatemala's Cup of Excellence (C.O.E.) for four consecutive years.

In 2016, the C.O.E. ranking was 10th in all of Guatemala.

How to Brew Guatemala Coffee [Miravalle Muscat] Perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of [Miravalle Muscat] 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, and extract with a V60 dripper.

Hot water from the pour-over kettle should be poured in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, as before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where the coffee grounds meet the filter paper to avoid channel effects.

Leave a circle when pouring coffee grounds to the outermost ring, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese-Style Iced Pour-Over [Miravalle Muscat]

FrontStreet Coffee iced pour-over [Miravalle Muscat] reference:

Guatemala coffee [Miravalle Muscat], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of coffee powder, 150g of ice cubes, 150g of hot water. The 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 water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively thin but high water column for pouring, stirring forcefully to make the coffee grounds roll fully. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473