What to Do If Your Brazilian Agua Fria Yellow Bourbon Pour-Over Coffee is Too Bitter_How to Make Yellow Bourbon Pour-Over Coffee

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Brazil Sitio Agua Fria

Natural Process | Medium Roast | Bourbon

Sítio Agua Fria is quite unique in the local region. It has a very high altitude, with an average elevation of 1,320 meters. The first coffee plants actually grew wild in this area. The oldest coffee trees on this farm can be traced back to around 1977. Most of these trees have been carefully tended to and continue to grow on this land to this day.

This land possesses favorable conditions for producing high-quality Arabica coffee beans. At the same time, they have already developed the professional skills for Brazilian coffee cultivation. Sítio Agua Fria is now increasingly focused on the growing environment, paying attention to soil nutrition and the post-harvest processing of coffee. This environmentally conscious cultivation approach has brought tremendous positive impact to the quality of Agua Fria's coffee.

Flavor Profile

Macadamia nuts, black sesame, barley tea, rounded

FrontStreet Coffee's Brewing Recommendations:

How to Brew Brazilian Coffee "Agua Fria Yellow Bourbon"

FrontStreet Coffee's Pour-Over Reference: Weigh 15g of "Agua Fria Yellow Bourbon" coffee grounds and grind them in a grinder to medium coarseness. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% pass-through rate on standard sieve). Water temperature at 88°C, using a Kono/Kalita dripper for extraction. Recommended coffee-to-water ratio is approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the timer reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered in the middle of the dripper. Avoid pouring water on the area where the coffee grounds meet the filter paper to prevent channeling effects. Leave a small circle when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese-Style Ice Pour-Over "Agua Fria Yellow Bourbon"

FrontStreet Coffee's Ice Pour-Over "Agua Fria Yellow Bourbon" Reference:

Brazilian coffee "Agua Fria Yellow Bourbon," medium-dark roast, BG grinder setting 5R (60% pass-through rate on standard sieve)

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

Bloom with 40g of water for 30 seconds.

Pour in segments: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but tall water column for pouring, applying force to stir and impact, allowing the coffee grounds to fully tumble. However, be careful not to let the water level rise 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).

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473