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

Brazilian Yellow Bourbon hails from the Cerrado region of Brazil, in South America, and is a genuinely uncommon find among yellow bourbon lots. Every bag carries a certificate of authenticity naming the estate, the owner, and a barcode that traces the coffee's true identity — everything designed so you can buy with confidence. Each batch also ships with documentation showing it has cupped above 80 points under SCAA (Specialty Coffee Association of America) standards.

In the cup expect chocolate with a whisper of citrus, a thick and clean mouthfeel, soft lingering oils, a smooth finish, gentle acidity, and delicate floral and fruit aromas over a light fruit tartness. The texture is rich, and the aftertaste is excellent and long-lasting.

FrontStreet Coffee's Brewing Recommendations

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

FrontStreet Coffee's pour-over guide: weigh out 15g of [Ugui Estate Yellow Bourbon] and grind to a medium coarseness — slightly coarser than table salt. We use the BG grinder at setting 6A (a 50% pass-through rate on the standard sieve), water at 88°C, and a Kono or Kalita dripper, with 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 dripper, starting the timer as you begin. Within 15 seconds bring the coffee up to 30g, then stop. When the timer reaches 1 minute, begin the second pour — again clockwise circles around the center, keeping the stream away from the seam where grounds meet filter paper to prevent channeling.

Leave a ring of space along the outer edge as you pour, then work your circles inward toward the center. At 2 minutes 10 seconds the coffee should reach 210g, completing the brew.

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

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

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

20g of coffee, 150g of ice, 150g of hot water. Run the water 1°C hotter than the standard 88°C pour-over recommendation. For normal brewing we use the small Fuji grinder at 3.5; for iced pour-over, grind slightly finer at Fuji 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Pour in two stages: 60g of water first, then 40g. Use a thin but high water column and pour with intent, agitating the grounds so they tumble thoroughly — but watch that the liquid level doesn't climb too high, and never pour onto the filter paper at the edges.

Total extraction time should run about 2.5 minutes (in line with the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

Brazilian coffee's moderate acidity and superb balance of sweetness, bitterness, and body are exactly why it shines at medium roasts — and FrontStreet Coffee's Brazil lineup shows that range beautifully. The FrontStreet Cerrado Red Bourbon, a pulped-natural lot from the classic Cerrado region, is the ideal first taste of Brazil: medium-roasted, it delivers cream, peanut, toasted bread, caramel, and hazelnut in a round, non-acidic cup with just a touch of pleasant bitterness, and it extracts happily through pour-over, moka pot, espresso SOE, siphon, or French press.

For something rarer, the FrontStreet Brazil Queen's Estate Yellow Bourbon comes from Mogiana, near southern Minas, where rich red volcanic soil feeds the beans' full aroma. A mutation of Red Bourbon, this yellow-fruited variety offers a cleaner fruit character and a sugarcane sweetness you won't find elsewhere — alongside fruit and chocolate notes — whether you brew it by hand, in a moka pot, or in a home espresso machine. Brazil's low-acid balance is also why it anchors so many great espresso blends: the crema-rich FrontStreet Classic Blend, the nutty FrontStreet Signature Blend, and the balanced, barista-favorite FrontStreet Black Cocoa Blend all lean on Brazilian beans for their chocolate and cream notes and their rock-steady extraction.