What Temperature for Pour-Over Coffee from Brazil's Ipanema Estate_How to Brew Brazilian Pour-Over Coffee

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Brazil Coffee - Ipanema Estate

Brazil Coffee - Ipanema Estate was established in 1969, focusing on producing high-quality and traceable Brazilian specialty coffee. The estate features highly modernized coffee processing facilities and implements strict quality control. Currently, Ipanema has 5,500 hectares of cultivable land, distributed across three historic coffee estates: Conquistar, Capoeirinha, and Rio Verde, all located in Brazil's most renowned Sul de Minas region. Since its establishment, Ipanema has collaborated with experienced Brazilian agricultural experts to analyze the soil, climate, altitude, and geological characteristics of these three regions, producing today's high-quality specialty coffee through over 40 years of cultivation experience.

In addition to coffee cultivation, sustainable operations are Ipanema's commitment to consumers. Through collaboration with agronomists, they seek better operational models for coffee and ecology. Among these, 1,200 hectares are designated as ecological sustainability reserves. Through these efforts, Ipanema obtained UTZ certification in 2002 and Rainforest Alliance certification in 2004.

Ipanema Estate Quality Control

Ipanema has its own coffee cupping team, whose members all hold American Specialty Coffee Association Cupper licenses and CQI Quality Association certificates. They perform over 10,000 quality tests annually, with 300 cupping tests daily. Through these strict quality controls, Ipanema's coffee consistently maintains high-quality standards.

FrontStreet Coffee Brewing Parameter Recommendations

How to Brew Brazil Coffee [Ipanema Estate] Well?

FrontStreet Coffee Pour-Over Reference: Measure 15g of Ipanema Estate 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, brewed with Kono/Kalita dripper, recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, reach 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, just like before, pour in clockwise circles centered on the middle of the dripper. Avoid hitting the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, brew to 210g to complete the coffee brewing.

Japanese Ice Pour-Over [Ipanema Estate]

FrontStreet Coffee Ice Pour-Over [Ipanema Estate] Reference:

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

20g grounds, 150g ice, 150g hot water. 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 setting - Fuji 3. Recommended coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Pour in stages: first segment 60g water, second segment 40g water. Use a fine but high water column for forceful stirring impact to ensure full rolling of coffee grounds. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473