How to Retain Coffee Oils When Pour-Over Brewing Brazil Queen Estate Yellow Bourbon Coffee_How to Enjoy Brazil Pour-Over Coffee

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Fazenda Rainha: Queen's Coffee Estate

This Brazilian coffee comes from Fazenda Rainha (Queen's Estate), a 280-acre farm located in the ancient volcanic valley of Vale da Grama in Brazil. In 2011, the estate won the Brazil Cup of Excellence (COE) competition. The estate is planted with 200 acres of Yellow Bourbon coffee trees. The rolling terrain prevents large-scale mechanical harvesting, so all coffee here must be hand-picked. The estate uses the washed processing method, followed by drying on drying racks and mechanical drying machines. After mechanical screening, additional manual screening is required, which means farm employees must live on the farm year-round. However, all employees and their families enjoy housing, healthcare, and educational benefits here.

The estate is a member of a medium-sized farm organization in the local Grama Valley, primarily exporting specialty coffee of the Bourbon variety. The organization's office is located in nearby Pocos de Caldas, and they also have a national cupping laboratory equipped with large warehouses. The organization also collaborates with local universities and other institutions for research, including Lavras University—where the renowned Dr. Flavio Borem comes from the Agricultural Research Center.

Brazil Coffee Estate Details

Origin: Vale da Grama, Mogiana, Brazil

Altitude: 960 meters above sea level

Processing Method: Machine depulped, then dried on drying racks and mechanically dried

Variety: Yellow Bourbon

Harvest Period: April - September 2016

FrontStreet Coffee's Brewing Parameters

How to Brew Brazilian Coffee "Queen's Estate Yellow Bourbon"

FrontStreet Coffee's Pour-Over Reference: Weigh 15g of "Queen's Estate Yellow Bourbon" coffee grounds and 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 is 88°C, using a Kono/Kalita dripper for extraction. We recommend a powder-to-water ratio of approximately 1:14.

Using the hot water from the pour-over kettle, pour in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. Like before, pour in clockwise circles centered on the middle of the dripper, ensuring the water stream doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects.

Leave a 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 the coffee to 210g to complete the brewing process.

Japanese-Style Iced Pour-Over "Queen's Estate Yellow Bourbon"

FrontStreet Coffee's Iced Pour-Over Reference:

Brazilian coffee "Queen's Estate Yellow Bourbon," medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).

20g of coffee grounds, 150g of ice cubes, 150g of 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, but for iced pour-over, use a slightly finer setting—Fuji 3.0. We recommend a powder-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, applying force to stir and agitate so that the coffee grounds fully tumble. 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 should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee 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