How to Brew Brazilian Sun-Dried Red Bourbon Cacaula Coffee Beans_How to Perfect Brazilian Pour-Over Coffee

Brazil Santo Antonio Chocolata Coffee Beans

This is a coffee selected, quality-controlled and purchased by Japan's Ishikoshi Trading Co., Ltd. It is also the best-selling coffee in Ishikoshi's domestic market and is deeply loved there. Every year, Ishikoshi's cupping team selects unique chocolate-flavored batches from twenty partner estates in Brazil's Santo Antonio region and processes them meticulously, naming the result "Chocolata." The persistent, rich nutty sweetness and chocolate aroma are the regional characteristics of Chocolata. The medium-dark roast also brings a thick, sweet drinking experience.

*Japan's Ishikoshi Trading Co., Ltd. is a food trading company with 110 years of history. It stations professional quality-control staff in major coffee-producing regions and maintains long-term cooperation with excellent coffee growers to ensure a stable, high-quality supply.

FrontStreet Coffee's Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Natural Red Bourbon Chocolata]?

FrontStreet Coffee's pour-over reference: weigh 15 g of [Natural Red Bourbon Chocolata] grounds and grind at a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder setting of 6A (standard sieve pass rate 50%), water at 88°C, extraction with a Kono/Kalita dripper, and a recommended grounds-to-water ratio of approximately 1:14.

The hot water in the pour-over kettle should move clockwise in circles around the center of the dripper. Start timing when you begin the brew. Within 15 seconds, pour to 30 g, then stop. When the time reaches 1 minute, pour the second time. During the second pour, as before, move clockwise in circles around the center of the dripper. The water stream should not hit the area where the coffee grounds meet the filter paper, to avoid channeling.

When pouring toward the outermost ring of grounds, leave one ring, then continue pouring circle by circle toward the center. At 2 minutes and 10 seconds the coffee should reach 210 g, completing the brew.

Japanese-Style Ice Pour-Over for [Natural Red Bourbon Chocolata]

FrontStreet Coffee's ice pour-over [Natural Red Bourbon Chocolata] reference:

Brazilian coffee [Natural Red Bourbon Chocolata], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%).

20 g grounds, 150 g ice cubes, 150 g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses a Fuji setting of 3.5, while ice pour-over uses a slightly finer Fuji setting of 3. A recommended grounds-to-(water + ice) ratio of 1:15.

Bloom with 40 g of water for 30 seconds.

Segmented pouring: first segment 60 g of water, second segment 40 g of water. Use a relatively fine but high water column to stir and agitate forcefully, letting the grounds roll fully. Be careful, however, not to let the liquid level get too high and to avoid hitting the edge filter paper.

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

FrontStreet Coffee Recommendation

If you like the deep chocolate and nutty sweetness of Chocolata, FrontStreet Coffee's Brazil Cerrado Red Bourbon offers the same easy-drinking style. From the renowned Cerrado region, it is a Red Bourbon showing creamy peanut, toasted bread, caramel and hazelnut aromas, with a rounded body, little acidity and a light bitterness. It suits pour-over, a moka pot, an SOE, a siphon or a French press.

For more fruit and sweetness, FrontStreet Coffee's Brazil Queen Estate is a rare Yellow Bourbon from Mogiana, where fertile red volcanic soil helps the fruit develop a full aroma. Descended from a mutation of Red Bourbon, its fruit character is cleaner, and it shows a sugarcane sweetness rare in other regions, along with fruit and chocolate notes.

Brazilian beans also form the base of many FrontStreet Coffee espresso blends—from the crema-rich classic blend to the nutty premium blend, the balanced Black Cocoa blend recommended by many baristas, and FrontStreet Coffee's Commercial Blend made for cafés. There, Brazilian coffee contributes chocolate and cream aromas and a gentle sweet-sour-bitter balance that helps keep extraction stable.