How Does Brazilian Red Bourbon Single Origin Taste? Brazilian Red Bourbon Single Origin Pour Over Brewing Parameters and Tutorial

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Among FrontStreet Coffee's daily selection beans, there is one from the Red Bourbon variety of the southern Minas Gerais region in Brazil. FrontStreet Coffee's daily selection beans are those that clearly express the flavor characteristics of their growing region. While they may not be the finest coffees from each region, they offer guaranteed value for money and flavor. So what kind of flavor profile does Brazilian Red Bourbon single-origin coffee have? How does FrontStreet Coffee's daily selection bean perform?

Brazilian Coffee Growing Regions

Brazil is located in tropical regions, with coffee cultivation primarily occurring in two types of terrain: the Brazilian plateau at elevations above 500 meters, and the Brazilian plains below 200 meters. Brazil grows both Arabica and Robusta coffee beans, with Arabica being the main variety and the most well-known, including Bourbon (Yellow Bourbon, Red Bourbon, and Flat Bean Santos).

Brazilian coffee is characterized by low acidity, nutty flavors, balance, and moderate body. Among many specialty coffee varieties, Brazilian coffee may not stand out as exceptional, but it is frequently used as a blending component in espresso coffee.

Brazil has 21 states, 17 of which produce coffee, with 4 states accounting for 98% of the total national production. Brazilian coffee flavor features low acidity complemented by sweet bitterness, creating an exceptionally smooth mouthfeel with subtle grassy aromatics. The clean, slightly bitter flavor is smooth and pleasant, with a refreshing aftertaste.

In some estates of the Cerrado region in the southeastern state of Minas Gerais, ancient Bourbon coffee is cultivated. The Cerrado plateau in western Minas and southern Minas, mostly at elevations above 1,100 meters, features rich topography, distinct wet and dry seasons, significant day-night temperature variations, and abundant microclimates, making it ideal for cultivating elegant Red and Yellow Bourbon varieties, naturally becoming Brazil's main specialty coffee producing region.

Processing Methods

Brazilian coffee most commonly uses four processing methods: natural, pulped natural, semi-washed, and washed. Among these, washed processing started relatively late in Brazil and has not yet gained high market recognition.

Natural processing: Select ripe coffee cherries and dry them directly in the sun, regularly turning the cherries to ensure even heat distribution and drying until reaching 12% moisture content, then remove the pulp and skin.

Pulped natural processing: After selecting appropriate coffee cherries, remove the skin and pulp along with some mucilage, then dry with a small amount of mucilage remaining until reaching 12% moisture content.

Semi-washed processing: Different from pulped natural, this method completely removes all mucilage before drying until reaching 12% moisture content.

Washed processing: Also involves selecting suitable coffee cherries, removing skin and pulp, then using water soaking and fermentation to remove mucilage. This process can develop acidity in the coffee beans before drying to 12% moisture content. Both pulped natural and semi-washed processing methods use mechanical mucilage removal, which differs from the washed method.

Example: FrontStreet Coffee Brazilian Red Bourbon

Region: Southern Minas Gerais

Altitude: 1000m

Variety: Red Bourbon

Processing: Pulped Natural

FrontStreet Coffee Roasting Analysis

Roaster: Yangjia 600g semi-direct heat

Brazilian coffee generally grows at altitudes of 1000-1300 meters, resulting in relatively low density, moderate moisture content, and softer bean texture with thin thickness from surface to core. Therefore, it is not suitable for roasting at too high temperatures, which would create burnt bitterness. We use medium heat for bean introduction, maintaining the heat through the dehydration stage. As first crack begins, we make fine adjustments with increasing temperature to promote more complete caramelization. This semi-washed processed coffee warms slowly after first crack, and can be discharged as second crack approaches.

Preheat the roaster to 200°C, set damper to 3, ignite after 30 seconds, adjust heat to 160, keep damper unchanged. Return to temperature point at 1'30", maintain heat, beans turn yellow at 5'00", grassy aroma disappears, entering dehydration stage. Reduce heat to 130, open damper to 4. At 168°C, reduce heat again to 100. Dehydration completes at 8'00", with wrinkles and dark spots appearing on bean surface, toast aroma transitions to coffee aroma, signaling the prelude to first crack - pay attention to the sound of first crack. First crack begins at 8'50", damper fully opened to 5. Development time after first crack is 3 minutes 10 seconds, heat reduced to 50 at 190°C, reduced again to 30 at 194°C, discharge at approximately 200°C.

FrontStreet Coffee Brewing Recommendations

Generally, FrontStreet Coffee conducts cupping before selecting coffee beans. Cupping is the brewing method that requires the least technical skill, allowing for relatively accurate assessment of coffee bean flavors. However, to truly appreciate a coffee bean, one should brew it properly using pour-over method. Next, FrontStreet Coffee will demonstrate how to brew these two Brazilian Bourbon coffee beans.

Brewing Parameters

Using Kono dripper, 88°C water temperature, 15g coffee dosage, 1:15 coffee-to-water ratio, medium-fine grind (Chinese standard 20-mesh sieve 80% pass-through)

The Kono dripper has few ribs located at the bottom, causing the filter paper to fit tightly against the dripper, which restricts airflow and increases contact time between water and coffee grounds, allowing for full extraction and enhancing body. When brewing medium-dark roasted coffee beans with Kono dripper, it can better highlight the richness of the beans.

FrontStreet Coffee Brewing Technique

Using segmented extraction: pour 30g of water for bloom for 30 seconds. Continue pouring with small circular motion to 125g in segments. When water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Extraction time from bloom start is 2 minutes. Keep brewing techniques consistent for both beans.

Flavor Description

Obvious sweetness upon entry, with subtle lemon aroma, rich nutty flavors, and dark chocolate sweetness in the finish. Overall rounded mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473