How is Brazil COOPEAVI Estate Yellow Bourbon Coffee_How to Choose Beans for Brazilian Pour-Over Coffee

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A good cup of coffee typically depends 60% on the quality of green beans, with roasting and extraction making up the rest. This demonstrates how crucial coffee beans are to a delicious cup of coffee. Today, we'll delve deep into the world of coffee beans.

Why Arabica Beans Are So Popular

When discussing coffee beans, you'll often see the term "100% Arabica beans" at many coffee retailers. So why are Arabica beans so popular? We'll introduce them from the following three aspects.

1. Growing Conditions

In terms of growing conditions, "Arabica" is quite demanding, requiring higher altitudes (600-2000 meters above sea level), fertile soil, sufficient humidity, appropriate sunlight, and shade. Consequently, the annual yield of coffee trees is relatively low. However, when considering flavor, it's not difficult to understand the nobility of the Arabica variety.

2. Flavor Characteristics

"Arabica" coffee possesses diverse and extensive potential flavors. Arabica coffees from different regions, altitudes, and climates each have their own characteristics, displaying distinctly different personality profiles.

3. Market Position

In total coffee production, Arabica varieties account for 70%-80%. Premium "Arabica" coffee requires complex manual harvesting, selection, and meticulous processing processes, making it the most expensive and excellent coffee beans in the world.

Brazil PRONOVA specialty coffee beans are 100% Arabica beans produced by Brazil's COOPEAVI Estate. With uniform particles and strong concentration, they offer pleasant lively acidity and lasting sweetness. The smooth texture is like cream and velvet, presenting rich, thick foam like butter.

FrontStreet Coffee Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [COOPEAVI Estate Yellow Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [COOPEAVI Estate Yellow Bourbon] coffee powder and 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, extracted with Kono/Kalita filter cup, recommending a 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 filter cup. Start timing when brewing begins, and brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit the connection between coffee powder and filter paper to avoid channel effects.

Leave a circle when pouring the coffee powder to the outermost edge, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g, completing the coffee brewing process.

Japanese-Style Ice Pour-Over [COOPEAVI Estate Yellow Bourbon]

FrontStreet Coffee ice pour-over [COOPEAVI Estate Yellow Bourbon] reference:

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

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal 88°C recommended for pour-over. For normal grinding, use Fuji 3.5 setting, but for ice pour-over, make it slightly finer by half a notch - Fuji 3 setting. Recommend coffee-to-(water+ice) ratio of 1:15.

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Used a relatively thin but high water column for pouring, with forceful stirring impact to fully tumble the coffee powder. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

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