How to Make Pour-Over Coffee with Brazilian Cold-Water Processed Coffee Beans_How to Make Iced Brazilian Pour-Over Coffee?

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About Brazil Cold Water Process Coffee

Country of Origin: Brazil

Region: Paraná

Estate: Fazenda California

Altitude: 800 meters

Variety: Yellow Catuai

Processing Method: Cold Water Fermentation

The wine-like mouthfeel is the main characteristic of this bean. The estate owner sincerely produced this bean using fully ripe cherries harvested late and cold water immersion method, defying the world's disdain for low-altitude beans. As a micro-blot custom bean with innovative processing method, it presents flavors of strawberry, blueberry, cream, and wine. The prominent sweet and sour berry wine sensation comes from the interplay of citric acid, tartaric acid, and fructose. The lively and rich acidity, slight tannic astringency, and thick yet smooth mouth texture all make people mistake it for wine when tasting.

Estate Introduction: Fazenda California

Fazenda California was first built in the 19th century. It is located in Jacarezinho, Paraná State, Brazil, at 23 degrees south latitude, with an average altitude of 600 meters. As the largest coffee producer in the 19th century, Fazenda California has rich planting experience, advanced field management techniques, and combines both traditional and innovative processing methods. The Fazenda California management team includes 1 PhD in coffee cultivation and 2 Q-Graders.

Fazenda California obtained UTZ and Rainforest Alliance certification in 2004. The main varieties planted are Catuai, Mundo Novo, and Obata. They use various processing methods such as natural, pulped natural, double fermentation, washed, and honey processing. They were finalists in the Brazil COE international bidding auction in 2010 and 2015.

FrontStreet Coffee Brewing Parameter Recommendations:

How to Brew Brazil Coffee [Cold Water Process] Well?

FrontStreet Coffee hand pour reference: Weigh 15g of [Cold Water Process] 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 (standard sieve pass rate 50%). Water temperature 88°C, extracted with Kono/Kalita dripper, recommended powder-to-water ratio around 1:14.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

Leave one circle when brewing the coffee powder to the outermost circle, then brew back to the middle circle by circle. At 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing.

Japanese-style Ice Pour Over [Cold Water Process]

FrontStreet Coffee ice pour over [Cold Water Process] reference:

Brazil coffee [Cold Water Process], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%)

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively thin but high water column, forcefully stirring and impacting to make the coffee powder roll fully. However, be careful that the liquid level should not be too high and avoid hitting the filter paper at the edge.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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