How to Brew Brazil Santos Coffee | Is V60 the Best Method for Pour-Over Brazil Santos?

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Brazil Santos Coffee

Brazilian coffee, named after its port (Santos) as Brazil Santos, accounts for approximately one-third of the world's total coffee production. It holds a pivotal position in the global overall trading market. The coffee produced is of uniform quality and is generally considered an indispensable coffee bean for blending. Its flavor is rounded, neutral with moderate acidity.

Tasting Characteristics

When tasting Brazil Santos coffee as a single origin, the aroma is very harmonious, with a neutral and fresh fragrance carrying notes of red dates, dried fruits, cinnamon, nutmeg, and earthy aromas. In terms of flavor, it begins with a very balanced taste, followed by a subtle acidity that spreads, and finally leaves a slight bitterness in the aftertaste.

Blending and Usage

Generally, it is almost always used for blending purposes. It has high aromatic quality, suitable bitterness, and also possesses acidity comparable to premium varieties, making it suitable for direct consumption as well. Since ancient times, it has been an essential component of blended coffees, familiar to the general public. Brazilian coffee beans are frequently used in blending comprehensive coffees because their characteristics are quite suitable for pairing with any type of beans. As they can provide stable quality, Brazilian coffee production ranks first in the world.

When adding Brazilian beans to highly acidic coffees, the bitterness of Brazilian coffee can moderate the overly distinctive flavors of other coffees. For example, beans with more pronounced acidity such as Mocha, Guatemala, and Kilimanjaro can be blended with Brazilian coffee to moderate their acidity with its bitterness, making the flavor smoother.

Brazil Santos coffee is exported from the port of Santos in São Paulo state and represents the highest grade of Brazilian coffee. The beans are large, light green or pale yellow in color, with brown cracks in the center. Most beans are processed using the natural (dry) method.

Quality Grading

Santos NO2 is the highest grade of Brazil Santos coffee, with no more than 4 defective beans per 300g of raw beans. It is screened and classified using sieves with holes of uniform size, selecting 18-mesh large beans.

FrontStreet Coffee's Brazil Santos Brewing Recommendation:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Rokou grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue slow pouring until reaching 225g total water. Extraction time approximately 2:00.

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