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

Brazilian Coffee - Chocola

Coffee Name: Brazilian Chocola

English Name: Brazil Chocola

Coffee Region: Minas Gerais State, Brazil

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

Coffee Introduction: Brazilian grades contain no No.1 because, in the Brazilian view, No.1 would mean perfect and flawless, which is impossible. No.2 is therefore the country's best grade.

While Brazil is world-famous for football, carnival, samba, and barbecue, it is equally famous as the "Coffee Kingdom." It is the world's largest coffee producer and exporter, accounting for roughly half of global production. The specialty coffee of Minas Gerais is particularly well regarded, and Chocola is a representative of Brazil's high-quality coffee.

Brazilian Chocola: Brazilian Chocola gives an impression of dark chocolate with nuts. Brewed well, it can show its best dark chocolate character when drunk on the second day after roasting.

FrontStreet Coffee Brewing Parameter Suggestions:

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

FrontStreet Coffee pour-over reference: Weigh 15g of [Sun-dried Chocola] coffee and grind medium. The grounds should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, and a Kono or Kalita dripper, with a recommended coffee-to-water ratio of about 1:14.

Circle the hot water clockwise around the center of the dripper. Start timing when brewing begins and pour to 30g within 15 seconds, then stop. At 1 minute, make the second pour, again circling clockwise around the center. Keep the stream away from where the coffee bed meets the filter paper to avoid channeling.

Leave a ring when you reach the outermost layer of coffee, then work back toward the center circle by circle. At 2 minutes 10 seconds, pour to 210g and the brew is complete.

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 of coffee, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses a small Fuji setting of 3.5, while ice pour-over is half a setting finer, at small Fuji 3. The recommended coffee-to-(water plus ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages, 60g in the first stage and 40g in the second. Use a relatively fine but high stream, stirring firmly so the coffee bed rolls completely. Be careful not to let the liquid level rise too high, and keep the stream off the filter paper at the edges.

The whole extraction takes about 2.5 minutes, similar to the normal extraction time for 20g of coffee.

FrontStreet Coffee Recommendation

If the Chocola profile is what you are after, FrontStreet Brazil Cerrado is the classic place to start. Cerrado is a well-known Brazilian growing region recognized for high-quality beans, and this lot is a Red Bourbon, one of the most common varieties in South America. Roasted medium, it shows dense aromas of cream, peanut, toast, caramel, and hazelnut, with a round body, very little acidity, and a slight bitter note. It is the kind of coffee that tastes the same every time, which is exactly what makes it a dependable daily drinker.

FrontStreet Brazil Queen Estate takes the same low-acid, balanced character in a sweeter direction. It comes from Mogiana, near South Minas, where fertile red volcanic soil lets the fruit take up plenty of nutrients and develop a fuller aroma. The estate grows the uncommon Yellow Bourbon, which arose as a mutation of Red Bourbon and gives a cleaner fruit character. Roasted medium, it delivers the sugarcane sweetness that other regions rarely achieve, along with fruit and chocolate notes.

Both coffees are unusually flexible. FrontStreet recommends them for pour-over, moka pot, espresso or single-origin espresso, siphon, and French press. Start with a 1:14 to 1:15 ratio and water at 88-90°C, and expect a round, sweet cup with chocolate and nut notes rather than bright fruit. Because acidity is low, they also survive milk well in a latte or flat white.