How to Enhance Sweetness in Pour-Over Brazilian Santo Estrelha Natural Yellow Bourbon_ Santo Estrelha Estate Coffee Bean Recommendation

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This is Fisher's Brazilian coffee - Sitio Sertaozinho Yellow Bourbon Natural Dark Roast.

The flavor notes are pecan, caramel, and dark chocolate. This is the one I drink the most, probably because of its rich taste. I bought two bags. The color and large beans satisfy my aesthetic sense, and the aroma is addictive.

I still remember in 2015 when I heard that in the coffee world's Oscars - the Cup of Excellence - the champion of the Brazil region scored an unprecedented 95.18 points, while the runner-up also scored a strong 93.82 points*. My eyes widened, and I secretly scoffed in my heart, wondering what Brazilian beans could possibly score above 93 or even 95. However, that's human nature. Although disbelieving, we still try every means possible to obtain these beans. After much anticipation, they're finally here!! During the PSS sample testing, although I still wouldn't give a score above 90, they truly made our team's jaws drop - we bought them all!! However, in Brazil, this type of slow hand-picking followed by meticulous natural processing is still very rare and uncommon.

Brazil SDM Sitio Sertaozinho Elson Benedito Daniel Natural

Brazil South Minas Sertaozinho Estate Elson Small Farmer Meticulous Hand-Picked Natural Processing

Country: Brazil

Region: Cristina, Mantiqueira, Carmo de Minas

Estate: Sitio Sertaozinho

Producer: Elson Benedito Daniel

Processing Method: Natural

Processing Facility: Estate micro-batch processing

Area: 11 hectares

Variety: Catuai

Altitude: 1,250 meters

Annual Rainfall: Approximately 1,600 mm

FrontStreet Coffee Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Sitio Sertaozinho Yellow Bourbon Natural] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Sitio Sertaozinho Yellow Bourbon Natural] 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 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. 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, like before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit where the coffee grounds meet the filter paper to avoid channeling effect.

Leave one circle of space when pouring to the outermost layer of coffee grounds, then brew circle by circle toward the center. By 2 minutes and 10 seconds, brew the coffee to 210g. The coffee brewing is complete.

Japanese Style Ice Pour-Over [Sitio Sertaozinho Yellow Bourbon Natural]

FrontStreet Coffee ice pour-over [Sitio Sertaozinho Yellow Bourbon Natural] reference:

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

20g of grounds, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding is Little Fuji 3.5 setting, but for ice pour-over, grind slightly finer by half a setting - Little Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, with forceful stirring impact to make the coffee grounds 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 of grounds).

Important Notice :

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