How to Pour Over Brazilian Natural Chocola Coffee - A Tutorial on Hand Brew Methods for Brazilian Coffee Beans

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Brazilian Coffee - Chocola

Chinese Name: Brazilian Chocola

English Name: Brazil Chocola

Coffee Region: Minas Gerais State, Brazil

Coffee Grade: NO.2 (17-18 mesh)

Coffee Introduction: There is no No.1 grade in Brazilian coffee grades because they believe No.1 means perfect and flawless, which is impossible. Therefore, No.2 is their best grade.

While Brazil is world-famous for its football, carnival, samba, and barbecue, it is also renowned worldwide as the "Coffee Kingdom." It is the world's largest coffee producer and exporter, accounting for about half of all world production. The high-quality specialty coffee from Minas Gerais State is particularly famous, and Chocola is precisely a representative of Brazil's high-quality coffee.

Brazilian Chocola: Brazilian Chocola gives the impression of dark chocolate with nuts. If brewed properly, this Chocola might reveal the best dark chocolate flavor when consumed on the second day after roasting.

FrontStreet Coffee Brewing Parameter Suggestions:

How to Brew Brazilian Coffee [Sun-dried Chocola] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Sun-dried Chocola] coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, extraction with Kono/Kalita filter cup, recommended powder-to-water ratio around 1:14.

The hot water in the pour-over kettle should circle clockwise with the filter cup center as the focal point. Start timing when brewing begins, and brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pouring should be the same as before, circling clockwise with the filter cup center as the focal point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when brewing the coffee powder to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese-style Ice Pour-over [Sun-dried Chocola]

FrontStreet Coffee Ice Pour-over [Sun-dried Chocola] Reference:

Brazilian coffee [Sun-dried Chocola], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal recommended 88°C for hand-pour. Normal grinding is small Fuji 3.5 setting, while ice pour-over is slightly finer by half a setting - small Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively fine but high water column for pouring, 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 :

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