Pour-Over Tutorial for Brazilian California Estate Obata Variety Coffee - Is Obata Delicious?

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In 1729, Brazilian coffee was introduced from the French colony of French Guiana to Brazil, beginning its unstoppable and robust development trajectory.

Brazil's coffee has favorable soil conditions, but it is mostly in flat regions without the high altitudes and hilly terrain found in many coffee-producing areas. Therefore, its flavor profile is relatively milder and more comfortable. For many coffee consumers, Brazilian coffee's flavor is more easily accepted.

Beyond its ease of acceptance, Brazil firmly holds the world's top position in coffee production. For many espresso blends, Brazilian coffee is an essential component. Additionally, Brazil's semi-natural and semi-washed processing methods have significantly elevated coffee quality and flavor characteristics.

Today, Brazilian coffee is making strong strides in the specialty coffee market. For example, the Fazenda California in Paraná, Brazil, featured in this article, uses washed processing with controlled fermentation. After washing, the coffee undergoes purified wet fermentation using specialized L7 yeast strains in concrete containers, presenting distinctive creamy textures and nutty aftertastes, while maintaining balanced acidity and bitterness, along with subtle fruit acidity flavors, allowing you to experience a unique cup of Brazilian coffee.

Brazilian Coffee - Fazenda California Coffee Bean Information

Origin: Brazil · Norte Pioneiro do Paraná

Altitude: 1100 meters

Variety: Obata (a hybrid variety from Peru and Southeast Asia)

Processing Method: Washed process

Acidity: Lower | Body: Medium

Description: Caramel and chocolate flavors with nutty aftertaste

FrontStreet Coffee's Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Fazenda California Obata]?

FrontStreet Coffee's pour-over reference: Weigh 15g of Fazenda California Obata 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, extracted with Kono/Kalita dripper, recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the gooseneck kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins, and pour to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. Like the first pour, pour in clockwise circles centered in the middle of the dripper. The water stream should not hit where the coffee grounds meet the filter paper to avoid channel effects.

Leave a small circle of coffee grounds at the outermost edge, then continue pouring in circles toward the center. By 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese-style Ice Pour-over [Fazenda California Obata]

FrontStreet Coffee's ice pour-over reference for Fazenda California Obata:

Brazilian Coffee [Fazenda California Obata], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The 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 ice pour-over, grind slightly finer by half a setting to Fuji 3.0. Recommended coffee-to-(water+ice) ratio is 1:15.

Pre-infusion with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but tall water stream for vigorous stirring and impact to ensure the coffee grounds are fully agitated. However, be careful that the water level doesn't get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473