How to Perform Pour-Over Coffee Blooming with Brazilian Báu Estate Beans_Báu Coffee Beans Pour-Over Guide

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Bahia Estate Overview

Bahia Estate is located in Minas Gerais, Brazil, specifically in the Cerrado region of Lagoa Formosa. Situated on a plateau at an altitude of 1,100 meters, it enjoys an average annual temperature of 24°C, with mountainous areas dropping to 10°C, and receives over 1,800mm of annual rainfall. The region features a tropical rainforest climate with distinct rainy and dry seasons, ideal for coffee cultivation. The Bahia Estate covers 1,000 hectares with approximately 700 hectares dedicated to coffee cultivation. The estate produces export-grade coffee using modern equipment and high-quality management practices, with traceability available for all products.

Bahia Coffee Beans - Product Information

Bag defect rate: 100-200g!

Suitable for home-roasting coffee shops and workshops!

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Coffee Details

Origin: Cerrado

Estate/Exporter: Bahia Estate

Varieties: Bourbon, Catuai, Mundo Novo

Processing Method: Natural

Harvest Season: 2018

Grade: NY.2 SC-17/18 Fine Cup

Specification: 60kg

Density: 866

Moisture Content: 11.4%

Cupping Notes: Apricot sweetness, toast, nuts, excellent balance, smooth, slight acidity, clean

Recommended Roast Level: City-Full City

Brewing Recommendations

FrontStreet Coffee's Pour-Over Parameters

How to brew Brazil Bahia Estate coffee properly?

FrontStreet Coffee's pour-over reference: Weigh 15g of Brazil Bahia Estate coffee beans, grind to medium consistency (slightly coarser than table salt) using a BG grinder setting 6A (50% standard sieve pass rate). Use water at 88°C with a Kono/Kalita dripper. Recommended coffee-to-water ratio is approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles, starting from the center of the dripper. Begin timing when you start pouring. Within 15 seconds, pour to reach 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, pour in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a small gap at the outer edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, you should have reached 210g total. The brewing process is now complete.

Japanese-Style Ice Pour-Over: Brazil Bahia Estate

FrontStreet Coffee's ice pour-over reference for Brazil Bahia Estate:

Brazil Bahia Estate coffee, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grind setting is 3.5 on the Fuji grinder, but for ice pour-over, use a slightly finer setting of 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water column to stir and agitate thoroughly, ensuring the coffee grounds roll completely. However, be careful not to let the liquid level rise too high or touch the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

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