How to Brew Brazilian Moonlight Treasure Coffee Beans with Pour-Over

Brazilian Coffee - Irmãs Pereira Estate

Elevation: 900-1300 meters

Flavor: Cocoa, nuts, citrus, caramel

The raised-bed drying process involves continuous manual removal of defects.

Naturally processed coffees typically have a higher defect rate.

Opening this batch of green beans, however, reveals that the estate put real effort into selection: the coffee is very clean with few defects.

This is a fine bean that tastes clean and refreshing with distinct texture layers.

It is truly worthy of an estate recognized by the Brazilian Specialty Coffee Association.

FrontStreet Coffee Brewing Parameter Suggestions:

How to Brew Brazilian Coffee "Moonlight Treasure Box" Well?

FrontStreet Coffee pour-over reference: Weigh 15g of Moonlight Treasure Box coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate), water temperature 88°C, extracted with a Kono or Kalita filter, and a coffee-to-water ratio of around 1:14.

Pour hot water from the kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. The second pour follows the same pattern: clockwise circles centered on the middle of the filter cup. The stream should not hit where the coffee powder meets the filter paper, to avoid channeling.

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

Japanese-Style Ice Pour-Over "Moonlight Treasure Box"

FrontStreet Coffee ice pour-over "Moonlight Treasure Box" reference:

Brazilian Coffee "Moonlight Treasure Box," 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 pour-over recommendation of 88°C. Normal grinding uses a Fuji 3.5 setting, while ice pour-over uses a slightly finer Fuji 3. The recommended coffee-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. A relatively fine but high water column is used, forcefully stirring and impacting so the coffee powder rolls fully. Watch that the liquid level does not rise too high and does not hit the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal 20g powder extraction time).

FrontStreet Coffee Recommendation

FrontStreet Brazil Cerrado (Half-Sun) Single Origin. For a clean example of the Brazilian profile, FrontStreet Coffee suggests the half-sun Cerrado bean. Cerrado is one of Brazil's best-known regions, prized for high-quality coffee, and the FrontStreet lot is a Red Bourbon, the common red-fruited Bourbon of South America.

Roasted medium, it opens with the rich aromas of cream and peanut, toasted bread, caramel, and hazelnut. The cup is rounded and smooth rather than acidic, with a light, gentle bitterness, and it is versatile enough for pour-over, moka pot, espresso SOE, siphon, and French press.

For pour-over, use 15g of coffee at a 1:14 ratio, a medium grind of about 50% passing a standard sieve on a BG setting of 6A, and 88°C water.