How to Adjust the Grind Setting for Brazilian Mantiqueira Estate Bourbon Pour-Over Coffee_ What to Do When Pour-Over Coffee Gets Cold

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Mantiqueira Mountains Region

The Mantiqueira region is located in the southern part of Minas Gerais state, Brazil, consisting of 25 cities. For over 100 years, it has been renowned for producing high-quality Brazilian coffee.

Geographical Indication Certification

In 2011, the Mantiqueira region obtained Geographical Indication Protection Label certification. Fazenda Santa Alina and São Domingos Estate are both from the Mantiqueira region and are relatively large estates in this area. There are also many small farmers scattered around. Small farmers don't have independent post-processing capabilities, so they process their coffee mixed in processing plants. Ultimately, batches are numbered based on cupping scores. Those meeting specialty coffee scoring standards are given the Mantiqueira region name, sold or exported with the Geographical Indication Protection label. For example: Brazil Mantiqueira Natural 644#.

Quality Recognition and Traceability

Mantiqueira de Minas, a high-quality coffee-producing region and frequent winner in the Brazil Cup of Excellence competition, has proposed identification labels for farms and quality certificates in competitions to promote regional excellence recognition and help consumers know the producers. This ensures the high quality of Mantiqueira de Minas coffee, proving the sensory characteristics unique to coffee produced in the defined area and found only in the Mantiqueira de Minas region. In this program, experience shows that roasters will use these records. Through codes, roasters can use online network systems to trace local coffee production information, discovering the producers' stories and details about how it was produced.

Origin Traceability and Market Advantages

The Mantiqueira region already has origin designation and quality certification records, representing another major step forward in guaranteeing locally produced coffee. "Origin traceability is a new trend. Every day, more and more people want to know the story behind the food they consume. When looking for source information, they want to know who produced it, what its story is, the region's climate, and how it affects product quality. For baristas, this is an important element for production and market segmentation. Through our label, consumers can know the source of coffee beans and quality assurance certification, helping them discover Mantiqueira de Minas. Additionally, we share our secular traditions and the rare and amazing passion for coffee among our producers. Origin traceability can help roasters strive for excellence. As market competition intensifies, product value-added and brand creation are now in progress."

FrontStreet Coffee Brewing Parameter Suggestions

How to Brew Brazil Coffee [Mantiqueira Estate Natural Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Mantiqueira Estate Natural Bourbon] 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 (standard sieve pass rate 50%), water temperature 88°C, extraction with Kono/Kalita dripper, recommended powder-to-water ratio around 1:14.

Use the hot water in the pour-over kettle to draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pouring should be the same as before, drawing circles clockwise with the filter cup center as the focal point. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave one circle when brewing the coffee powder to the outermost circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese Style Iced Pour-Over [Mantiqueira Estate Natural Bourbon]

FrontStreet Coffee iced pour-over [Mantiqueira Estate Natural Bourbon] reference:

Brazil coffee [Mantiqueira Estate Natural Bourbon], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%)

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 88°C pour-over recommendation. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer by half a setting - 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 a relatively fine but high water column for pouring, 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 hitting the edge filter paper.

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

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