How to Brew Rich, Oily Pour-Over Sweet Natural Brazil White Grass Estate Coffee & How to Observe Coffee Oils in Pour-Over Brewing

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Introduction to Brazilian Coffee Estates

The Andrade family began planting coffee in 1901 and has accumulated a century of coffee cultivation experience. The estates are located in Brazil's oldest and climatically superior region—the Cerrado region. Currently, they have three coffee estates: Fazenda White Grass, Fazenda São Silvestre, and Fazenda Paraíso. Fertile volcanic soil, balanced tropical savanna dry-wet season climate, average high altitude of 1000-1200 meters, and sufficient rainfall and sunshine provide ideal conditions for coffee cultivation.

Fazenda White Grass

Established in 1901, Fazenda White Grass is one of Brazil's century-old historic coffee estates, focusing on producing high-quality Brazilian specialty coffee. Among the Andrade family estates, Fazenda White Grass has a history of 117 years. The estate owners, Ismael Andrade and Eduardo Andrade, following in their ancestors' footsteps, manage the coffee estates inherited from their ancestors.

The Andrade family has passed through a century with passion for coffee production and respect for nature conservation. Quality coffee cannot be separated from superior natural conditions for coffee cultivation. Fazenda White Grass has excellent volcanic soil, balanced dry-wet season climate, high altitude ranging from 1100m to 1200m, and sufficient rainfall and sunshine.

With such superior natural conditions, the Andrade family realized from their ancestors' time that only by respecting and protecting nature can they receive nature's gifts. Therefore, while growing coffee, they are also committed to protecting the natural ecological environment.

Constantly reviewing and executing environmental and social responsibilities is their ancestral teaching and the daily task of the two estate owners. They maintain long-term cooperation with botanists, agricultural scientists, and soil scientists, continuously monitoring and maintaining the estate's soil and cultivation processes in ideal high-quality conditions. Due to these tireless efforts, the estate has obtained two important environmental certifications.

FrontStreet Coffee's Brewing Parameter Suggestions

How to Brew Brazilian Coffee [Fazenda White Grass Sweet Natural] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Fazenda White Grass Sweet Natural] coffee powder, pour it 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 the hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water onto the area where coffee powder meets the filter paper to prevent channeling effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew back to the middle circle by circle. At 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing process.

Japanese-Style Ice Pour-Over [Fazenda White Grass Sweet Natural]

FrontStreet Coffee's ice pour-over [Fazenda White Grass Sweet Natural] reference:

Brazilian coffee [Fazenda White Grass Sweet Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of powder, 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 Small Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Small Fuji 3 setting. Recommended powder-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 thin but high pour stream, forcefully stirring and impacting to make the coffee powder roll fully. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

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

Important Notice :

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