Is UCC Ueshima Santos No.2 Coffee Delicious_UCC Pour-Over Coffee Bean Recommendations

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[Brazilian Coffee - Santos No.2 Red Bourbon]

Brazilian Santos No.2 is a representative coffee bean from Brazil, but this time the Red Bourbon we sourced from among them is as popular and highly regarded as the Yellow Bourbon variety.

While it doesn't have the strong personality of Yellow Bourbon, it offers a rich, mellow body with elegant acidity and sweetness, making it a well-balanced coffee that can be enjoyed on its own.

Not only does it stand on its own merits, but it also serves as an excellent base for complementing other coffee flavors. We anticipate it will become an exceptional choice in the future.

Santos is a port city in São Paulo. Coffee beans are often named after their shipping ports. No.2 represents a rating standard in the evaluation system. Coffee beans with defects such as unripe beans or insect-damaged incomplete beans are treated as unrelated impurities. Ratings from No.2 to No.6 are determined sequentially based on the amount of impurities present. A No.1 rating would imply a state with absolutely no impurities, which is virtually impossible.

FrontStreet Coffee's Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Santos No.2] Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Santos No.2] 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, extraction with Kono/Kalita dripper, 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 dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, continue pouring clockwise circles centered on the middle of the dripper. Avoid pouring water directly onto the area where coffee powder meets the filter paper to prevent channel effects.

When pouring to the outermost circle of coffee powder, leave a small margin, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g. The brewing process is complete.

Japanese-Style Iced Pour-Over [Santos No.2]

FrontStreet Coffee's iced pour-over [Santos No.2] reference:

Brazilian Coffee [Santos No.2], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

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

Bloom water amount: 40g, bloom time: 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, applying force to stir and impact, allowing the coffee powder to roll fully. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473