How to Brew Hand-Poured Brazilian Colombo Estate Caturra Coffee_How to Make Cold Brew Brazilian Pour-Over Coffee

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Brazil Coffee - Caramba Estate Catuai - Natural Process

As the name suggests, natural processing involves drying coffee cherries under the sun. Before drying, the cherries are first poured into large water tanks to separate floating beans from sinking ones. This is because underdeveloped beans, overripe rotten fruits, damaged beans, and leaves typically float on the water surface. The mature and full fruits that sink to the bottom are then scooped up and spread on drying beds for natural air drying. After about 2-4 weeks, the moisture content of the coffee beans inside the fruit drops to around 12%, and then the hulling machine is used to remove the outer shell.

During the drying process, natural processed beans absorb the essence of fruit sugars, resulting in rich fruit aroma, strong sweetness, and a body that is superior to washed and semi-washed (wet-hulled) processing methods.

FrontStreet Coffee's Brewing Recommendations:

How to Brew Brazil Coffee [Caramba Estate Catuai] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Caramba Estate Catuai] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate), water temperature of 88°C, extraction with a Kono/Kalita filter cup, and recommend a powder-to-water ratio of about 1:14.

Using the hot water in the pour-over kettle, pour clockwise in circles centered on the filter cup. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. During the second pour, like before, pour clockwise in circles centered on the filter cup. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese Ice Pour-Over [Caramba Estate Catuai]

FrontStreet Coffee's ice pour-over [Caramba Estate Catuai] reference:

Brazil Coffee [Caramba Estate Catuai], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).

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

Bloom water amount: 40g, bloom time: 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. 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 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473