How to Make the Best Pour-Over Coffee with Brazil Lagoa Estate Natural Beans

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Brazil Coffee - Da Lagoa Estate Natural

From Da Lagoa Estate in Minas Gerais, Brazil, located at an altitude of 1100 meters.

Brazil's Da Lagoa Estate uses the most traditional natural drying method (non-machine drying) which can provide higher sweetness than washed beans and complex aromas from natural fermentation. This coffee possesses the extremely high smoothness most valued in Brazil's traditional grading system, while having prominent nutty and chocolate aftertaste, with excellent cleanliness. It is a coffee with a style that is not particularly outstanding but is very smooth to drink.

The coffee has a high body with a very lingering aftertaste, suitable for a cup in the morning to refresh while being unforgettable for a long time.

FrontStreet Coffee Brewing Parameters Suggestions:

How to Brew Brazil Coffee [Da Lagoa Estate Natural] Well?

FrontStreet Coffee Hand Brew Reference: Weigh 15g of [Da Lagoa Estate Natural] 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, extracted with Kono/Kalita filter cup, recommended powder-to-water ratio around 1:14.

With the hot water in the pour-over kettle, draw circles clockwise centered on the middle of the filter cup. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, similar to before, draw circles clockwise centered on the middle of the filter cup. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when brewing the coffee powder to the outermost circle, then brew circle by circle toward the middle. At 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing.

Japanese Iced Hand Brew [Da Lagoa Estate Natural]

FrontStreet Coffee Iced Hand Brew [Da Lagoa Estate Natural] Reference:

Brazil Coffee [Da Lagoa Estate Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal hand brew recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while iced hand brew uses slightly finer half a setting - Fuji 3 setting. Recommended powder-to-(water+ice) ratio 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, stirring with force to make the coffee powder roll fully, but be careful not to let the liquid level get too high and avoid hitting the filter paper at the edge.

The entire extraction time is also about 2.5 minutes (close to the normal extraction time for 20g powder).

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