How to Brew Brazilian Cerrado Bourbon Pour-Over Coffee Guide
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).
Brazil Cerrado Coffee Profile
Name: Brazil Cerrado
Origin: Brazil
Region: Cerrado
Coffee Variety: Bourbon
Growing Altitude: 900-1000 meters
Processing Method: Natural dry with pulp
Coffee Grade: NY2
Roast Level: Medium-dark
Water Temperature to Coffee Ratio: 90-95°C/1:15-20
iCARE Level: Specialty
Flavor Characteristics
Brazilian coffee beans from the premium Cerrado region of Minas Gerais, processed using the most traditional pulp natural drying method. This gives Cerrado coffee an intense aroma, with subtle sweetness carrying chocolate flavors and a barely perceptible lemon fruitiness. The roast depth reaching the beginning of second crack allows the nutty flavors of Cerrado to reach their peak. Praised as the most "balanced" coffee!
FrontStreet Coffee's Brewing Parameter Recommendations
How to Brew Brazilian Coffee【Cerrado Bourbon】Perfectly?
FrontStreet Coffee's pour-over reference: Weigh 15g of 【Cerrado Bourbon】coffee grounds, 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, extraction with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.
Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing when you begin pouring. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. The second pour should be the same as before - clockwise circles centered on the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.
Leave a circle of space when pouring to the outermost edge of the coffee grounds, then pour in circles toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.
Japanese-Style Ice Pour-Over【Cerrado Bourbon】
FrontStreet Coffee's ice pour-over【Cerrado Bourbon】reference:
Brazilian coffee【Cerrado Bourbon】, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).
20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses small Fuji setting 3.5, while ice pour-over uses slightly finer - small Fuji setting 3. Recommended coffee-to-(water+ice) ratio is 1:15.
Bloom with 40g water for 30 seconds.
Segmented pouring - first segment with 60g water, second segment with 40g water. Use a fine but high water column, stirring forcefully to ensure the coffee grounds tumble completely. However, be careful not to let the liquid level get too high or touch the edge filter paper.
The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).
END
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
How to Make Pour-Over Brazilian Yellow Bourbon Honey Process Round Bean Coffee_How Good is Honey Process Yellow Bourbon Pour-Over
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style ) Banshan Yellow Bourbon Honey Process Origin: Brazil Sul de Minas Estate: Cafe das Vertentes Banshan Estate Processing Method: Honey Process Screen Size: 15+ Score Reference: 84 points Altitude: 1200 meters Flavor Description: Tropical fruits, citrus, chocolate
- Next
Introduction to Yirgacheffe Estate Coffee Beans | Gelana Asgori G1 Washed
Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account: cafe_style) Ethiopia Yirgacheffe Gelana-Asgori G1 ETHIOPIA YIRGACHEFFE GELANA-ASGORI G1 WASHED Green bean information: Origin Yirgacheffe Harvest period November~January Grade G1 Variety Heirloom Processing method Washed Flavor characteristics
Related
- How to make bubble ice American so that it will not spill over? Share 5 tips for making bubbly coffee! How to make cold extract sparkling coffee? Do I have to add espresso to bubbly coffee?
- Can a mocha pot make lattes? How to mix the ratio of milk and coffee in a mocha pot? How to make Australian white coffee in a mocha pot? How to make mocha pot milk coffee the strongest?
- How long is the best time to brew hand-brewed coffee? What should I do after 2 minutes of making coffee by hand and not filtering it? How long is it normal to brew coffee by hand?
- 30 years ago, public toilets were renovated into coffee shops?! Multiple responses: The store will not open
- Well-known tea brands have been exposed to the closure of many stores?!
- Cold Brew, Iced Drip, Iced Americano, Iced Japanese Coffee: Do You Really Understand the Difference?
- Differences Between Cold Drip and Cold Brew Coffee: Cold Drip vs Americano, and Iced Coffee Varieties Introduction
- Cold Brew Coffee Preparation Methods, Extraction Ratios, Flavor Characteristics, and Coffee Bean Recommendations
- The Unique Characteristics of Cold Brew Coffee Flavor Is Cold Brew Better Than Hot Coffee What Are the Differences
- The Difference Between Cold Drip and Cold Brew Coffee Is Cold Drip True Black Coffee