How to Grind Medium-Coarse Beans for Brazil Sitio Tanque Half-Sun-Dried Pour-Over Coffee_How to Brew Brazilian Pour-Over Coffee

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Brazil Coffee COE International Competition

Third Place in Pulped Natural Processing Category

Fazenda Sitio Tanque — Farm Owner: Merce Jordan Araujo Silva

International Judges' Flavor Description:

89.47 Blackberry, lime, chocolate, caramel, Cabernet grape, apple, jasmine, pineapple, peach, sugarcane juice, cinnamon

Farm History:

The third-place winning farm owner is Merce Jordan Araujo Silva. This farm was purchased by Jordan's father. Before Jordan took over, there were already some coffee trees planted here. However, these coffee trees had become a very old crop forest. To produce high-quality coffee, they required further management and restoration. Therefore, Jordan renovated the farm's irrigation system. Now, the coffee trees planted on the farm are robust, and the quality of the harvested coffee cherries is extremely excellent.

Jordan's Farm Coffee Processing System:

After the coffee cherries are harvested, they first undergo floating fruit removal, followed by depulping. The depulping machine can also remove unripe cherries. After depulping, the coffee seeds are spread evenly on drying patios to dry. After drying, they enter the parchment hull remover. Finally, the green coffee beans are packed into jute bags.

Focus on Quality

Good coffee quality requires patience and hard work. First, during the harvest period, coffee cherries are picked when they reach peak ripeness. After depulping, the coffee seeds are turned several times daily during the drying process to prevent over-fermentation. Additionally, coffee processing workers need to avoid using perfume or contaminating the green coffee beans with oils.

FrontStreet Coffee's Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Sitio Tanque Pulped Natural] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Sitio Tanque Pulped Natural] coffee powder and 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, extracted with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.

Using the hot water from the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. 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. During the second pour, like before, draw circles clockwise with the filter cup center as the focal point. The water stream should not hit the area where the coffee powder connects with the filter paper to avoid channel effects.

When pouring to the outermost circle of the coffee powder, leave one circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g. The coffee brewing is complete.

Japanese Style Iced Pour-Over [Sitio Tanque Pulped Natural]

FrontStreet Coffee's iced pour-over [Sitio Tanque Pulped Natural] reference:

Brazilian Coffee [Sitio Tanque Pulped Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer by half a notch - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use relatively fine but high water streams for pouring, applying forceful stirring impact to fully tumble 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 and a half minutes (similar to the normal extraction time for 20g powder).

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