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

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 deliberately selected different plant varieties to serve as windbreaks for the estate and to enhance the flavor of his coffee. These plants help regulate the farm's sunlight, humidity, and soil.

The resulting Brazilian coffee is full-bodied with rich sweetness and 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 and grind it to a medium setting, slightly coarser than table salt. We use a BG grinder setting of 6A (50% standard sieve pass rate), water temperature 88°C, and extract with a Kono or Kalita filter cup at a recommended coffee-to-water ratio of about 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. When the timer reaches 1 minute, perform the second pour. For the second pour, just as before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit the area where the coffee powder meets the filter paper, to avoid channeling.

When the pour reaches the outermost circle, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g, and 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 (60% standard sieve pass rate).

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: a first segment with 60g of water and a second segment with 40g of water. Use a relatively fine but high water column, stirring forcefully so the coffee powder rolls fully. Be careful, though, not to let the liquid level rise too high or hit the edge filter paper.

The entire extraction takes approximately 2.5 minutes, similar to the normal extraction time for 20g of powder.

FrontStreet Coffee Recommendation

Brazilian coffee is prized for its low acidity and its balanced sweetness, bitterness, and body, which is exactly why it is such a comfortable everyday cup. If you want a classic Brazilian single origin to try first, FrontStreet Coffee's Brazil Cerrado Red Bourbon is a great place to start. From the well-known Cerrado region and made from the Red Bourbon variety, it is roasted medium, opening up creamy peanut, toast, caramel, and hazelnut aromas. The body is rounded, not acidic, with a light bitterness, and it works just as well in a pour-over as it does in a moka pot, espresso SOE, siphon, or French press.

If you want the fruitier side of Brazil, FrontStreet Coffee's Brazil Queen Estate from Mogiana is a rare Yellow Bourbon, a natural mutation of Red Bourbon that gives cleaner fruit. Grown in fertile red volcanic soil, it shows a sugarcane-like clean sweetness along with fruit and chocolate notes. Brazilian coffee is also the backbone of countless espresso blends, thanks to its low acidity, balanced profile, and friendly price, so it appears across FrontStreet Coffee's Classic, Specialty, Black Cocoa, and Commercial blends, adding chocolate and cream aroma and a mellow sweet-sour-bitter balance that keeps extraction stable.