Characteristics, Flavor Profile, and Brewing Methods of Fazenda Bom Jardim Coffee Beans from Minas Gerais, Brazil
Introduction to Bom Jardim Estate Brazilian Coffee Beans
These Brazilian coffee beans come from BOM JARDIM Fazenda Bom Jardim, grown at an altitude of 1300m on the Brazilian plateau.
Farm owner Vicente Faria has specifically selected different plant species to create windbreaks around the estate, helping to regulate the farm's sunlight exposure, humidity, and soil conditions, ultimately enhancing the flavor profile of the coffee beans.
The resulting Brazilian coffee beans exhibit full sweetness and a rich mouthfeel, with prominent notes of caramel and honey, complemented by subtle Earl Grey tea aromatics.
FrontStreet Coffee Brewing Recommendations
How to Brew Brazilian Coffee [Minas Bom Jardim]
FrontStreet Coffee Hand Brew Reference: Measure 15g of [Minas Bom Jardim] coffee powder and grind it to a medium consistency using a grinder. The ground particles should be slightly coarser than table salt. We recommend using BG grinder setting 6A (50% standard sieve pass rate), water temperature of 88°C, and extraction with a Kono/Kalita filter cup. The recommended coffee-to-water ratio is approximately 1:14.
Pour the hot water from the pour-over kettle in circular motions, starting from the center of the filter cup. Begin timing as you start brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Similar to the first pour, continue moving in clockwise circles from the center, being careful not to pour water directly where the coffee grounds meet the filter paper to avoid channeling effects.
Leave one circle of space when reaching the outermost layer of coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 10 seconds, the coffee should reach 210g, completing the brewing process.
Japanese Ice Brew [Minas Bom Jardim]
FrontStreet Coffee Ice Brew [Minas Bom Jardim] Reference:
Brazilian coffee [Minas Bom Jardim], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate).
20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal hand brew recommendation of 88°C. For normal brewing, use Fuji grinder setting 3.5, but for ice brew, grind slightly finer at Fuji setting 3. The recommended coffee-to-(water+ice) ratio is 1:15.
Bloom with 40g water for 30 seconds.
Use segmented pouring: first segment with 60g water, second segment with 40g water. Employ a fine but high water column to stir and agitate thoroughly, ensuring the coffee grounds roll completely. However, be careful not to let the water level rise too high or pour directly onto the edge filter paper.
The total extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).
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Related recommendations: Introduction to Brazilian South Minas Coffee - Minas has become synonymous with Brazilian specialty coffee.
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