How Does Brazilian Cerrado Decaf Coffee Bean Pour-Over Taste?_How to Make Pour-Over Decaf Coffee

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Brazil Cerrado

A Brazilian coffee with an excellent cost-performance ratio! It has been deeply loved by coffee connoisseurs for many years. Especially after the unique "Doctor Penetration" refined roasting, it reveals a refreshing biscuit aroma. In its early years, Brazil Cerrado was often a champion in competitions. In the past when coffee was too bitter and astringent, Brazil Cerrado stood out for being neither bitter nor acidic, becoming one of the famous coffees of that time. With the rise of specialty beans later, the quality beans of those days seemed to lack distinctive characteristics. However, years of cultivation experience still brings Cerrado certain quality standards! It's a must-try for those who want to taste classic coffee flavors.

Decaffeination Processing Methods

There are generally three types of decaffeination processing methods: 1. Solvent extraction method 2. Swiss water process 3. Carbon dioxide high-pressure extraction method.

Solvent Extraction Method

Coffee beans are first softened, then heated with high-temperature, high-pressure steam to expand the bean surface and increase contact area. Dichloromethane solvent is then poured in to allow the beans to come into contact with the solvent and extract caffeine. However, dichloromethane is a suspected carcinogen and is harmful to the environment. Taiwan currently prohibits the use of dichloromethane in food processing.

Swiss Water Process

Coffee beans are first soaked in warm water. After caffeine and other components dissolve into the water, activated carbon filters the caffeine from the extract. Then the caffeine-free extract is reintroduced to the original coffee beans, allowing the beans to reabsorb the lost components.

Carbon Dioxide High-Pressure Extraction Method

Large amounts of carbon dioxide (CO2) are produced when coffee beans are roasted. At this time, the carbon dioxide is processed under high pressure to become liquid, then poured over the processed coffee beans to remove caffeine. The pressure is then released to allow the carbon dioxide to convert back to gas and evaporate. This method of decaffeination can retain more of the original flavor of the coffee beans, but because it requires special high-pressure environments to complete, it requires huge equipment investments, making this method less common.

FrontStreet Coffee Brewing Parameter Recommendations:

How to Brew Brazil Coffee [Cerrado Decaf] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Cerrado Decaf] coffee powder and 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, Kono/Kalita filter cup for extraction, and recommend a powder-to-water ratio of about 1:14.

Starting from the center of the filter cup, pour hot water from the pour-over kettle in clockwise circles. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like before, start from the center of the filter cup and pour in clockwise circles. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when pouring coffee powder to the outermost ring, then pour back toward the center circle by circle. At 2 minutes and 10 seconds, brew the coffee to 210g, completing the coffee brewing process.

Japanese-Style Ice Pour-Over [Cerrado Decaf]

FrontStreet Coffee's ice pour-over [Cerrado Decaf] reference:

Brazil Coffee [Cerrado Decaf], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20 grams of powder, 150 grams of ice, 150 grams of 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. Recommend powder to (water + ice) ratio of 1:15.

Bloom with 40 grams of water for 30 seconds.

Segmented pouring: first segment 60 grams of water, second segment 40 grams of water. Used a relatively fine but high water column for pouring, stirring forcefully to fully roll the coffee powder. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473