How to Calculate Water-to-Coffee Ratio for Brazilian Ubu Processing Plant Pour-Over Coffee_Why Brazilian Pour-Over Coffee Tastes Bitter

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Brazilian Coffee: Beyond Quantity

Brazilian coffee's reputation hasn't always been favorable, often criticized for prioritizing quantity over quality. In reality, Brazilian coffee possesses many lesser-known characteristics. Bruna Costa, founder of It Café, is both a coffee enthusiast and a coffee producer. Having grown up on a coffee farm in São Paulo, Brazil, she has visited numerous coffee-producing regions, mastering extensive coffee knowledge, particularly about Brazilian specialty coffee. As an advocate for Brazilian coffee, she wants to share insights with us, hoping to provide a fresh perspective on Brazilian specialty coffee.

1. Brazil is the World's Largest Coffee Producer

Brazil's annual coffee production accounts for approximately one-third of the global total (making it the world's largest coffee producer and exporter to date). In 2015, Brazil produced 36.89 million bags of coffee (60kg per bag)—imagine how many cups of coffee that could make!

The country's coffee production and market trends have a direct impact on international coffee market prices. This means that droughts in Brazil lead to global coffee price increases. Such high production volumes have led many coffee enthusiasts to believe that Brazilian coffee only values quantity while neglecting quality, making it difficult for Brazilian coffee producers to market their beans.

2. Underestimated Flavor Profile

Many businesses purchase commercial beans from Brazil for espresso blends, which isn't inherently wrong. However, it's important to know that Brazil also continuously produces many specialty coffee beans. Brazilian single-origin offerings are not only abundant in quantity but also high in quality with unique flavor profiles. Typically, Brazilian coffee exhibits rich caramel and chocolate flavors, with pronounced sweetness and lower acidity. This characteristic of lower acidity sometimes leads people to underestimate its quality. But when sipped carefully, you'll be pleasantly surprised to discover how wonderfully complex it truly is.

3. Diverse Brazilian Coffee Varieties

Brazil has seven states producing coffee, with a total of 14 coffee-producing regions, making it incredibly diverse. If we pay attention to coffee packaging information, we might find that beans come from:

• São Paulo (Mogiana, Centro-Oeste)
• Paraná (Norte Pionerio do Paraná)
• Bahia (Planaltoda Bahia, Cerrado da Bahia, Atlantico Baiano)
• Espírito Santo (Montanhas do Espírito Santo, Conilon Capixaba)
• Minas Gerais (Sul de Minas, Cerrado Mineiro, Chapada de Minas, Matas de Minas)
• Rondônia or Rio de Janeiro

These coffee-producing regions can cultivate many excellent varieties, such as Bourbon, Mundo Novo, Icatú, Catuaí, Iapar, and Catucaí. With so many coffee varieties available, you're sure to find one you'll love.

FrontStreet Coffee's Brewing Recommendations

How to Brew Brazilian "Ubu Processing Station Semi-Washed" Coffee

FrontStreet Coffee's pour-over reference: Weigh 15g of "Ubu Processing Station Semi-Washed" coffee grounds, grind to medium coarseness (particles slightly coarser than table salt), using BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, brew 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 brewing begins, reach 30g in 15 seconds, then stop pouring. When 1 minute has elapsed, begin the second pour. For the second pour, continue pouring in clockwise circles around the center, ensuring the water stream doesn't hit where coffee grounds meet the filter paper to avoid channeling effects.

Leave a small circle around the outer edge of the coffee grounds when pouring, then continue circling toward the center. At 2 minutes and 10 seconds, the total extraction should reach 210g, completing the brew.

Japanese-Style Ice Pour-Over "Ubu Processing Station Semi-Washed"

FrontStreet Coffee's ice pour-over reference for "Ubu Processing Station Semi-Washed":

Brazilian "Ubu Processing Station Semi-Washed," medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 88°C recommendation for regular pour-over. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer at Fuji 3 setting. Recommended grounds-to-(water+ice) ratio of 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, applying forceful stirring impact to ensure the coffee grounds tumble fully. However, be careful not to let the liquid level rise too high or hit the edge filter paper.

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

Important Notice :

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