How to Solve Astringency in Pour-Over Brazilian Caramel Minas Estate Coffee _ How to Brew Minas Coffee Beans for Pour-Over

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Brazil Coffee Carmo Minas Estate

The dry aroma reveals the fresh fragrance of citrus and pomelo, with delicate hazelnut intertwined with caramel sweetness, and finally a subtle hint of hop aroma. Upon tasting, it's like drinking a glass of sweet orange juice. At high temperatures, cream and pomelo aromas linger, and as the temperature slightly drops, it transforms into grapefruit and lime aromas. You can also sense the aroma of golden kiwi and gentle acidity. The caramel aftertaste makes the overall flavor richer, clearer, and more delicate.

Pulped Natural Processing Method

The pulped natural processing method is primarily used for Brazilian coffee. After harvesting, the cherries are processed through a depulper to remove the skin and most of the pulp layer, then dried on raised beds. The remaining pulp enhances the sweetness of the coffee beans.

Production Process Steps

1. Manual Cherry Picking

The estate is located on high-altitude mountain slopes and can only use manual picking, harvesting only ripe cherries. Besides manual picking, coffee trees are given ample growing space without dense planting. The coffee trees grow tall with branches extending over a large area. With today's higher quality standards for specialty coffee, not only is manual picking required, but also the selective harvesting of appropriately ripe coffee cherries.

2. Reception and Initial Processing

At the reception and processing station in the coffee plantation, coffee cherries are transported twice daily and undergo washing, pulping, and spreading on the same day. When using the pulped natural method, continuous processing is essential. These operations are concentrated at the group's another estate, Fazenda do Sertão.

3. Washing and Drying Preparation

After receiving the coffee cherries, they are first washed, then depulped, and washed again. On the same day, these coffee cherries are spread on cement patios for the subsequent drying process.

4. Drying and Resting

The second stage of drying involves machine drying, followed by the crucial resting phase, with the goal of achieving uniform drying to reach 11%-10.5% moisture content. For example, an exceptional batch from the 2008-2009 harvest season couldn't be sent to the Cup of Excellence competition due to this resting period, which is why we were able to purchase it.

5. Quality Stabilization

The coffee beans in parchment are rested for 30 days to ensure quality stability.

6. Milling and Grading

Transported to the cooperative for final dry processing and grading packaging (the cooperative has precision density sorters and electronic color sorters for final dry processing and grading).

7. Continuous Quality Control

Implementing process management and quality supervision at every stage; each batch of harvested and processed coffee is independently labeled with the cooperative's cuppers' evaluations and retained samples. Each batch's buyers (international roasters) have information available for mutual discussion and comparison.

FrontStreet Coffee Brewing Recommendations:

How to Brew Brazil Coffee Carmo Minas Estate?

FrontStreet Coffee hand-pour reference: Weigh 15g of Carmo Minas Estate 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, extraction with Kono/Kalita dripper, recommended coffee-to-water ratio around 1:14.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle 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, pour the second time. During the second pour, like before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.

Leave a circle when pouring to the outermost layer of coffee grounds, then pour circle by circle toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese-style Iced Pour-over Carmo Minas Estate

FrontStreet Coffee iced pour-over Carmo Minas Estate reference:

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

20g coffee powder, 150g ice cubes, 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 iced pour-over uses slightly finer by half a setting - Fuji 3 setting. 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 fine but high water column for pouring with forceful stirring impact to ensure the coffee grounds tumble fully. However, be careful not to let the liquid level get too high and avoid pouring onto the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

Important Notice :

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