How to Taste Pour-Over Coffee Brazil Santos_How to Make Brazil Santos Pour-Over Coffee Delicious

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19th Century Santos Coffee

Santos coffee is produced in the city of Santos, Brazil, which is Brazil's second-largest seaport city and also the largest coffee transport port in the country. This coffee has a balanced combination of sour, sweet, and bitter flavors, with moderate concentration and a slight appropriate acidity. Its taste is quite distinctive, making it the best bean for blending and被誉为 the backbone of coffee. In the early 19th century, coffee cultivation in Brazil had spread throughout the country, followed by a "coffee boom period" that lasted for nearly a century. To appreciate Santos coffee, you should not just drink it, but also smell it.

Acidity

The taste that lingers lightly on the tip of your tongue after the coffee enters your mouth. Although the word "sour" may seem harsh, the original flavor and fresh vitality of coffee beans, like wine, are contained in their acidity. The acidity released by fresh coffee carries the aroma of fruit, much like the natural fruit acids found in fruits such as lemons, grapes, and apples. It has a pleasant and refreshing taste, which must be distinguished from another term used to describe spoiled coffee—sour. Santos coffee's acidity is not strong but neutral in taste, just right.

Body

The taste sensation that lingers on the back of the tongue and in the mouth after sipping coffee. Santos coffee with a rich body can still bring a strong taste impact even when the coffee concentration is not high.

Aroma

The rich aroma of Santos coffee that permeates the air. From roasting, grinding, to brewing, coffee beans try their best to release fragrance at every stop on their long journey. Therefore, make good use of your sense of smell and experience this aromatic journey with Santos coffee.

Flavor

The coffee impression formed by combining the above three elements. Santos coffee is loved by many coffee enthusiasts for its moderate concentration and acidity, elegant taste, and refreshing, harmonious flavor.

FrontStreet Coffee Brewing Parameters Suggestions:

How to Brew Brazilian Coffee [Santos] Well?

FrontStreet Coffee (FrontStreet Coffee) pour-over reference: Weigh 15g of [Santos] coffee powder, pour 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, extracted with Kono/Kalita filter cup, recommended coffee-to-water ratio around 1:14.

The hot water in the pour-over kettle should circle clockwise with the filter cup as the center, start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, same as before, circle clockwise with the filter cup as the center. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effect.

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

Japanese-style Iced Pour-over [Santos]

FrontStreet Coffee (FrontStreet Coffee) iced pour-over [Santos] reference:

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

20 grams of powder, 150 grams of ice cubes, 150 grams of hot water. The water temperature is 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding is Fuji 3.5 setting, while iced pour-over uses slightly finer by half a setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40 grams of water for 30 seconds.

Pour in stages, first stage 60 grams of water, second stage 40 grams of water. Use 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 edge filter paper.

The entire extraction time is also about 2.5 minutes (close to the normal extraction time for 20 grams of powder).

Important Notice :

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