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

Brazil Coffee - Caramba Estate Catuai - Natural Process

As the name suggests, natural processing means drying coffee cherries under the sun. Before drying, the cherries are first poured into large water tanks to separate floating beans from sinking ones, because underdeveloped beans, overripe rotten fruits, damaged beans and leaves typically float on the surface. The mature, full fruits that sink to the bottom are 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 a hulling machine is used to remove the outer shell.

During drying, naturally processed beans absorb the essence of the fruit sugars, resulting in rich fruit aroma, strong sweetness and a body 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 and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate), a water temperature of 88°C, a Kono/Kalita filter cup, and recommend a coffee-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. When the time reaches 1 minute, make the second pour. During the second pour, as 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 channeling.

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. A normal grind uses a Fuji 3.5 setting, while ice pour-over uses a slightly finer half-setting - Fuji 3. We 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 so the coffee powder rolls fully. 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 of powder).

FrontStreet Coffee Recommendation

If you enjoy the soft, balanced character of Brazilian coffee, FrontStreet Coffee's Cerrado Red Bourbon is a classic single-origin choice. From the well-known Cerrado region, this red Bourbon is medium roasted into rich aromas of creamy peanut, toasted bread, caramel and hazelnut, with a rounded body, no acidity and a gentle hint of bitterness. It works for pour-over, the moka pot, espresso SOE, the siphon and the French press.

For an even sweeter, fruitier Brazilian cup, look for FrontStreet Coffee's Queen Estate Yellow Bourbon. Grown in Mogiana near South Minas, where fertile red volcanic soil feeds the cherries, this rare yellow Bourbon - a natural mutation of Red Bourbon - has a cleaner fruit character. Through pour-over, moka pot or a home espresso machine it shows a sugarcane sweetness found in few other origins, alongside fruit and chocolate notes.