How to Grind Brazilian Natural Yellow Bourbon DB from Ugui Estate for Pour-Over Coffee_Grinding Guide for Pour-Over Coffee

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Brazilian Yellow Bourbon Coffee, from the Cerrado region of South America's Brazil, is a rare variety of yellow bourbon coffee. Each bag comes with a certificate of authenticity indicating the estate name, owner's name, and barcode to track its true identity - all designed to give you confidence in your purchase. Additionally, each batch is accompanied by a certificate showing it has achieved a cupping score above 80% from the SCAA (Specialty Coffee Association of America).

It features chocolate aroma with subtle citrus notes, a thick and clean mouthfeel, weathered oils, a smooth aftertaste, mild acidity, and light fruit acidity with delicate floral and fruit aromas. The rich texture leaves an excellent and persistent aftertaste.

FrontStreet Coffee's Brewing Recommendations

How to Brew Brazilian Coffee [Ugui Estate Yellow Bourbon] Perfectly

FrontStreet Coffee's pour-over brewing guide: Weigh 15g of [Ugui Estate Yellow Bourbon] coffee grounds, pour into a grinder and grind to a medium coarseness - slightly coarser than table salt. We use the BG grinder setting 6A (50% standard sieve pass rate), water temperature of 88°C, and brew using a Kono/Kalita filter cup. We recommend a coffee-to-water ratio of about 1:14.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter cup, starting a timer as you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. For the second pour, continue pouring in clockwise circles centered on the middle of the filter cup, avoiding the area where the coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle of space at the outer edge when pouring water over the coffee grounds, then continue brewing in circles toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.

Japanese-Style Iced Pour-Over [Ugui Estate Yellow Bourbon]

FrontStreet Coffee's iced pour-over brewing guide for [Ugui Estate Yellow Bourbon]:

Brazilian coffee [Ugui Estate Yellow Bourbon], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the regular pour-over recommendation of 88°C. For normal brewing, use the small Fuji grinder setting 3.5, but for iced pour-over, grind slightly finer at small Fuji setting 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage with 60g of water, second stage with 40g of water. Use a thin but high water stream, applying force to stir and agitate the coffee grounds to ensure thorough tumbling. However, be careful not to let the water level get too high and avoid pouring onto the filter paper at the edges.

The total extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473