How to Make Iced Pour-Over Brazil Cerrado Baú Estate Coffee and How to Appreciate It

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Introduction to Báu Estate

Báu Estate is located in Minas Gerais, Brazil, specifically in Lagoa Formosa, Cerrado region. Situated on a plateau at an altitude of 1100 meters, it enjoys an average annual temperature of 24°C, with mountain low temperatures reaching 10°C and average annual rainfall exceeding 1,800mm. The region features a tropical rainforest climate with distinct rainy and dry seasons, ideal for coffee cultivation. Báu Estate spans 1000 hectares with approximately 700 hectares dedicated to coffee cultivation. The estate produces imported coffee using new equipment and high-quality management practices, with traceable quality verification available.

Coffee Specifications

Origin: Cerrado

Estate/Exporter: Báu Estate

Varieties: Bourbon, Catuai, Mundo Novo

Processing Method: Natural (Sun-dried)

Harvest Season: 2018

Grade: NY.2 SC-17/18 Fine Cup

Bag Size: 60kg

Density: 866

Moisture Content: 11.4%

Cupping Notes: Apricot sweetness, toast, nuts, excellent balance, smooth, subtle acidity, clean

Recommended Roast Level: City-Full City

FrontStreet Coffee Brewing Recommendations

How to Brew Brazilian Coffee [Cerrado Báu Estate Natural]

FrontStreet Coffee Hand Brew Reference: Weigh 15g of Cerrado Báu Estate Natural 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, extraction with Kono/Kalita dripper, recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the hand kettle in clockwise circles around the center of the dripper. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, maintain the same clockwise circular motion around the center of the dripper. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then pour circle by circle toward the center. At 2 minutes 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese-style Ice Hand Brew [Cerrado Báu Estate Natural]

FrontStreet Coffee Ice Hand Brew [Cerrado Báu Estate Natural] Reference:

Brazilian coffee [Cerrado Báu Estate Natural], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g coffee grounds, 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 ice hand brew uses slightly finer - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for forceful stirring impact, ensuring the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high or pour on the edge filter paper.

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

Important Notice :

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