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

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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.

However, opening this batch of green beans reveals that the estate has put emotional effort into selection - very clean with low defects.

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

Truly worthy of being an estate awarded 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, 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.

Pour hot water from the pour-over 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 water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when the coffee powder reaches the outermost ring, then brew circle by circle toward the center. At 2 minutes 10 seconds, brew the coffee to 210g to complete the brewing 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 Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. 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. Used a relatively fine but high water column, forcefully stirring and impacting to make the coffee powder roll fully. However, pay attention that the liquid level should not be too high and should not hit the edge filter paper.

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

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