How to Brew Brazilian Jardim Estate Pour-Over Coffee_Multi-Serving Pour-Over Coffee Guide

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Brazilian Coffee Beans from BOM JARDIM Estate

Brazilian coffee beans from BOM JARDIM Estate grow on the Brazilian plateau at an altitude of 1300m.

Farm owner Vicente Faria specifically selected different varieties of plants to serve as windbreaks for the estate to enhance the flavor of his coffee beans. These plants can regulate the farm's sunlight, humidity, and soil.

The resulting Brazilian coffee beans are full-bodied with rich sweetness, a mellow mouthfeel, rich in caramel and honey aromas, with a hint of Earl Grey tea fragrance.

FrontStreet Coffee's Brewing Parameter Recommendations

How to Brew Brazilian Coffee [Minas Bom Jardim] Well?

FrontStreet Coffee's Hand-Pour Reference: Weigh 15g of [Minas Bom Jardim] coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (standard sieve pass rate 50%), water temperature 88°C, extraction with Kono/Kalita filter cup, recommended coffee-to-water ratio around 1:14.

Pour the hot water from the hand-pour kettle in clockwise circles centered on the middle of 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, perform the second pour. During the second pour, just like before, pour in clockwise circles centered on the middle of the filter cup. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder to the outermost circle, leave one circle, then continue brewing circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g. The brewing process is complete.

Japanese-Style Ice Pour-Over [Minas Bom Jardim]

FrontStreet Coffee's Ice Pour-Over [Minas Bom Jardim] Reference:

Brazilian coffee [Minas Bom Jardim], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%)

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of 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 edge filter paper.

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

END

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Tel:020 38364473