How to Perform Pour-Over Coffee Blooming with Brazil Agua Limpa Estate Beans & How to Identify Quality Pour-Over Coffee

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Brazil Coffee Agua Limpa

Region/Estate: Agua Limpa

Altitude: 1050m

Processing Plant/Method: Caffee Brazil/Natural

Flavor Description: Red Wine, Chocolate, Hazelnut, Berry

Farm Introduction

Farm Full Name: Sitio Santa Cruz da Agua Limpa

Farm Owner: Milton Moscardini

Region: Mogiana

This bean comes from northern São Paulo, and when tasting it, one might suspect it's African coffee rather than Brazilian. This bean originates from the traditional coffee-producing northern region of São Paulo. It is completely different from traditional Brazilian coffee beans. In our conventional memory, the São Paulo region of Brazil is an area with many volcanoes, and the soil texture is more suited to producing full-bodied coffee without distinctive flavors. However, this bean can overturn everyone's fixed concepts about Brazil and the São Paulo region.

Farm owner Milton Moscardini actively participates in various quality improvement production education projects, constantly improving and experimenting. He produces high-quality green beans with African coffee characteristics—clean, clear, and fresh-tasting even when natural processed. The farm continues to experiment and challenge itself.

FrontStreet Coffee Brewing Parameter Suggestions

How to Brew Brazil Coffee [Agua Limpa Estate] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Agua Limpa Estate] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, extraction with Kono/Kalita dripper, recommended powder-to-water ratio around 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. Brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, just like before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit where the coffee grounds meet the filter paper to avoid channel effects.

Leave one circle of space when pouring to the outermost ring of coffee grounds, then brew circle by circle toward the center. By 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese-style Ice Hand-pour [Agua Limpa Estate]

FrontStreet Coffee Ice Hand-pour [Agua Limpa Estate] Reference:

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

20g of grounds, 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 is Fuji 3.5 setting, while ice hand-pour uses slightly finer by half a setting—Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g of water, bloom time 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column, forcefully stirring and impacting to make the coffee grounds roll fully. However, pay attention 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 (close to the normal extraction time for 20g of 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