How effective is pour-over brewing for Brazil's Da Lagoa Estate coffee_ How to make delicious Brazilian pour-over coffee

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The Da Lagoa estate in Minas Gerais, Brazil, is located at an altitude of 1100m.

Brazil's Da Lagoa estate uses the most traditional natural drying method (not machine drying), which can provide higher sweetness than washed beans and complex aromas from natural fermentation. This coffee possesses the extremely high smoothness most valued in Brazil's traditional grading system, with prominent nutty and chocolate aftertaste and excellent cleanliness. It's a Brazilian coffee with a style that isn't striking but is very smooth and easy to drink.

Brazilian coffee has high body and a very lingering aftertaste, suitable for a morning cup to refresh and leave a lasting impression.

Fazenda Lagoa Do Morro (Da Lagoa Manor) is located in the central region of Bahia province, Brazil, which has recently produced excellent honey-processed and natural processed beans. The Diamond Plateau region has an average altitude of 900 meters and an average temperature of 21°C. On the 4,400-hectare farm, 1,100 hectares are planted with coffee beans as the main crop, while other crops include passion fruit, cassava, sisal, etc.

The current owner, Lessivan Pacheco, has most of the work handled by family members, with only external workers hired during the harvest season, which typically runs from June to September. Every day during harvest, mature red coffee cherries are carefully hand-picked and undergo semi-washed processing (similar to honey processing), then are naturally dried in the farm's drying field. After drying, they are stored in batches with mucilage by batch number for future sales.

FrontStreet Coffee Brewing Parameter Suggestions:

How to Brew Brazilian Coffee [Da La Guo Manor] Well?

FrontStreet Coffee hand pour reference: Weigh 15g of [Da La Guo Manor] 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, extraction with Kono/Kalita dripper, recommended powder-to-water ratio around 1:14.

Pour hot water from the pour-over kettle in clockwise circles with the filter cup center as the focal point, start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like the first, pour in clockwise circles with the filter cup center as the focal point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effect.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, brew the coffee to 210g to complete the brewing process.

Japanese Style Iced Hand Pour [Da La Guo Manor]

FrontStreet Coffee iced hand pour [Da La Guo Manor] reference:

Brazilian coffee [Da La Guo Manor], 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 small Fuji 3.5 setting, while iced hand pour uses slightly finer - small 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. Use a relatively fine but high water column,用力搅拌冲击, so that the coffee powder rolls fully, but 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 (similar to the normal extraction time for 20g powder).

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