How to Brew Delicious Brazilian Luis Estate Full Red Cherry Natural Process Pour-Over Coffee_How to Prepare Brazilian Coffee Beans

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Brazilian Coffee Farm Cultivation

Brazilian coffee farms, due to their large scale, typically adopt a phased approach for specialty processing methods, dividing cultivation areas and planting multiple varieties.

The Bourbon used by LCF, planted in the Quilombo farm, was cultivated by the Minas Gerais research institute and selected as an excellent variety suitable for the Cerrado region.

Coffee Cherry Maturation

Coffee cherries do not mature all at once, but rather mature from the upper part of the tree first, followed by the lower part. Therefore, harvesting waits until the lower cherries have matured. Consequently, the upper cherries on the tree present as dried raisin-like fruits, while the lower ones are harvested at normal full maturity. The upper fruits are processed using natural method, while the lower fruits are processed using washed method.

Environmental Characteristics

The rainy and dry seasons in Minas Cerrado are very distinct, with no rainfall during the harvest period. Therefore, when Brazilian coffee cherries mature and dry on the tree, they won't be affected by rain damage, and there's minimal risk of falling or developing chemical or fermentation odors.

FrontStreet Coffee Brewing Parameter Recommendations

How to Brew Brazilian Coffee [Louisiana Estate Full Red Cherry Natural] Well?

FrontStreet Coffee Pour-over Reference: Measure 15g of [Louisiana Estate Full Red Cherry Natural] 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 filter cup, recommended coffee-to-water ratio of approximately 1:14.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the filter cup. Start timing when brewing begins, and brew to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, like before, pour clockwise in circles centered on the middle of the filter cup. The water stream should not hit the area where coffee powder meets the filter paper to avoid channeling effect. Leave a circle of space when pouring to the outermost edge of the coffee powder, then continue pouring circle by circle toward the center. At 2 minutes 10 seconds, the coffee should be brewed to 210g, completing the brewing process.

Japanese-style Ice Pour-over [Louisiana Estate Full Red Cherry Natural]

FrontStreet Coffee Ice Pour-over [Louisiana Estate Full Red Cherry Natural] Reference:

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

20g of coffee powder, 150g of ice cubes, 150g of 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 coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively thin but tall water column for pouring, with forceful stirring impact to make the coffee powder tumble thoroughly. 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).

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