How to Pour-Over Brazilian Diamantina Valley Single-Origin Coffee & Buy the Right Beans

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Brazilian Diamantina River Valley Coffee is produced in the Cerrado Mineiro tropical plateau ecological region. It is a classic, mild Brazilian coffee with the lowest acidity, moderate balanced flavor, and a unique sweetness.

Cupping Notes:

An excellent coffee with wine-like acidity blended with fruity sweetness. Although most Brazilian coffees are medium-bodied, this particular Brazilian coffee has a rich, heavy flavor. Its dryness, combined with berry and citrus notes, will create a flawless cup of coffee.

FrontStreet Coffee's Brewing Parameters Recommendation:

How to Brew Brazilian Coffee [Diamantina River Valley]?

FrontStreet Coffee's pour-over reference: Weigh 15g of Diamantina River Valley coffee beans, grind them to medium coarseness - slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature at 88°C, extraction with Kono/Kalita dripper, recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the gooseneck kettle in clockwise circles around the center of the dripper. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles around the center of the dripper, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle around the outer edge of the coffee grounds when pouring, then continue pouring in circles toward the center. By 2 minutes and 10 seconds, you should have brewed the coffee to 210g. The brewing process is complete.

Japanese-Style Iced Pour-Over [Diamantina River Valley]

FrontStreet Coffee's iced pour-over reference for Diamantina River Valley:

Brazilian Diamantina River Valley 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 regular pour-over recommendation of 88°C. For normal grinding, use Fuji 3.5 setting; for iced pour-over, grind slightly finer by half a setting to Fuji 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but tall water stream, stirring with force to ensure the coffee grounds roll fully. However, be careful not to let the water level get too high and avoid pouring on 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).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473