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

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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, deeply loved by the Japanese market. Each year, Ishikoshi's cupping team selects unique chocolate-flavored coffee batches from twenty partner estates in Brazil's Santo Antonio region for meticulous processing, naming it "Chocolata." The persistent, rich nutty sweetness and chocolate aroma are the regional characteristics of Chocolata. The medium-dark roast also brings you a thick and sweet taste experience.

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

FrontStreet Coffee's Brewing Parameter Recommendations:

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

FrontStreet Coffee's hand-pour reference: Weigh 15g of [Natural Red Bourbon Chocolata] 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 (standard sieve pass rate 50%), water temperature 88°C, extraction with Kono/Kalita filter cup, and recommend a powder-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 filter cup. Start timing when beginning the brew. 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, move clockwise in circles around the center of the filter cup. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

When pouring the coffee powder to the outermost circle, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing process.

Japanese-style Ice Pour-over [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%)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column to forcefully stir and impact, allowing the coffee powder to 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 approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473