How to Brew Hand-Ground Coffee with Brazilian Red Cherry Premium Coffee Beans_How to Use Brazilian Pour-Over Coffee Filter Cup

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Brazilian Coffee - Red Cherry Fruit (Santo Antônio Region)

Flavor: Nuts, Chocolate, Buckwheat Tea

Processing Method: Natural/Medium

Santo Antônio is a small estate located on the slopes of Piatã in Bahia province, with an average annual temperature of 21 degrees, belonging to the Diamantina Plateau region. The current estate owner Antônio Macedo Souza inherited his father's land, when coffee tree yields were low, Antonio gave up cultivation until 1998, when Antonia received help from the local coffee farmers association (ASCAMP), which changed the fate of this small estate.

ASCAMP is an association established locally in Piata, specifically assisting coffee farmers who have land but lack resources to invest in coffee cultivation. Antonio joined this association and increased the number of coffee trees in the garden to 6,000. With the concerted efforts of the entire family, this venture gradually stabilized and became the family's main source of income.

Most of the work on the estate is handled by family members, with external workers only hired during the harvest season, which typically runs from July to September. Each day, mature, bright red coffee cherries are carefully selected for harvesting, then processed and naturally dried in the farm's drying yard, where they are turned 18-20 times daily. After drying, they are batch-numbered and stored separately for future sales.

FrontStreet Coffee's Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Red Cherry Fruit] Well?

FrontStreet Coffee's Pour-Over Reference: Weigh 15g of Red Cherry Fruit coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, extracted with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.

Starting from the center of the filter, pour hot water from the pour-over kettle in clockwise circles. Begin timing when brewing starts, reaching 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, like before, pour in clockwise circles with the filter center as the focal point, ensuring the water stream doesn't hit the connection between coffee powder and filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee powder, leave one circle, then pour back toward the center circle by circle. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese-Style Ice Pour-Over [Red Cherry Fruit]

FrontStreet Coffee's Ice Pour-Over Reference for Red Cherry Fruit:

Brazilian Coffee [Red Cherry Fruit], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 88°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. Recommended powder-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 high water column for pouring, applying force to stir and impact, ensuring the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473