How is Brazil Giesel Diamond Carat Coffee for Pour-Over? Is Diamond Carat Coffee Delicious?

Giesel Brazil Diamond Chocolate

Origin: Santo Antonio

Variety: Yellow Catucai

Processing Method: Natural (Unwashed)

Winner of the Brazil Cup of Excellence (COE) in both the Natural category and as Overall Champion

Sensory Description: Nutty, brown sugar, low acidity, high sweetness, prominent creaminess, full body

Coffee Introduction

In Brazil's coffee grading system, there is no No.1 classification because they believe No.1 implies perfection, which is impossible. Therefore, No.2 represents their highest quality.

While Brazil is world-famous for its football, carnival, samba, and barbecue, it is also renowned globally as the "Coffee Kingdom." As the world's largest coffee producer and exporter, accounting for approximately half of all global production, Brazil is particularly noted for high-quality specialty coffee from the Minas Gerais state. Diamond Chocolate is a representative of Brazilian specialty coffee.

FrontStreet Coffee Brewing Parameters

How to Brew Brazil's Diamond Chocolate Coffee

FrontStreet Coffee's Pour-Over Reference: Weigh 15g of Diamond Chocolate coffee grounds, grind to medium consistency (slightly coarser than table salt), using a BG grinder setting 6A (50% standard sieve pass rate). Water temperature at 88°C, extraction using a Kono/Kalita dripper, with a recommended coffee-to-water ratio of approximately 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when you begin brewing. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles centered on the dripper's middle. Avoid pouring directly where the coffee grounds meet the filter paper to prevent channeling effects.

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

Japanese-Style Iced Pour-Over: Diamond Chocolate

FrontStreet Coffee's Iced Pour-Over Reference for Diamond Chocolate:

Brazil's Diamond Chocolate, medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the regular pour-over recommendation of 88°C. Normal grinding uses a Fuji 3.5 setting, while iced pour-over uses slightly finer grinding - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water column for vigorous stirring to ensure the coffee grounds tumble thoroughly. However, be careful not to let the water level get too high or pour onto the edge filter paper.

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