What is Brazilian coffee like in the cup?

Brazil Chocola is a sun-dried coffee from Minas Gerais with nutty and dark chocolate flavors, graded NO.2. Brazilian coffee has no No. 1 grade, since No. 1 is treated as unattainable, so NO.2 at 17-18 mesh is effectively the top classification. Front Street Coffee brews 15g at a medium grind, water at 88 degrees, a 1:14 ratio and a kono or kalita dripper.

Brazil is the largest coffee producer and exporter, supplying roughly half of global output, and Minas Gerais specialty lots like Chocola represent its higher-quality side. The pour starts with 30g of water within 15 seconds, holds until the one-minute mark, then continues in clockwise circles around the dripper center. A Japanese-style iced pour-over uses the same bean, and the dark chocolate note reads strongest on the second day after roasting.

Brazil Chocola is a premium coffee bean that presents nutty and dark chocolate flavors, produced in Minas Gerais, Brazil, with a grade of NO.2. This article will detail the pour-over parameters and operating steps recommended by Front Street Coffee, including both regular hot pour-over and Japanese-style iced pour-over methods, covering key details such as grind size, water temperature, coffee-to-water ratio, and pouring rhythm, to help you fully release the dark chocolate flavors of this bean.

Brazilian Coffee - Chocola

◆Chinese Name: Brazil Chocola

◆English Name: Brazil Chocola

◆Coffee Region: Minas Gerais, Brazil

◆Coffee Grade: NO.2 (17-18 mesh)

◆Coffee Introduction: There is no No.1 grade in Brazilian coffee classifications, because they believe No.1 represents perfection, and perfection is unattainable. Therefore, No.2 is equivalent to their highest grade.

In addition to being known worldwide for football, carnival, samba, and barbecue, Brazil also enjoys global renown for its title as the “Coffee Kingdom.” It is the world's largest coffee producer and exporter, accounting for about half of global production, with the high-quality specialty coffee produced in Minas Gerais being particularly outstanding, and Chocola is a typical representative of Brazil's high-quality coffee.

Brazil Chocola: This bean delivers a sensation like dark chocolate with nutty kernels. If brewed properly, the dark chocolate flavor may be at its best when consumed on the second day after roasting.

Front Street Brewing Parameter Recommendations:

How to brew Brazilian coffee [Sun-Dried Chocola] well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Sun-Dried Chocola] coffee grounds, place into the grinder for medium grinding; the resulting particles are slightly coarser than table salt. We use a BG grinder setting 6A (standard sieve pass rate 50%), water temperature 88 degrees, extracted with a kono/kalita dripper, recommended coffee-to-water ratio about 1:14.

Pour the hot water from the gooseneck kettle in a clockwise circular motion with the center of the dripper as the pivot, one circle at a time. Start timing when brewing begins. Within 15 seconds, pour the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, do the same as before—use clockwise circular motions with the center of the dripper as the pivot. Do not let the water stream hit the area where the coffee grounds meet the filter paper, to avoid channeling.

Pour until the coffee grounds reach the outermost ring, leaving one ring of space, then pour in circles back toward the center. At 2 minutes 10 seconds, the coffee should be poured to 210g, and the brewing is complete.

｜ Japanese-Style Iced Pour-Over [Sun-Dried Chocola]

FrontStreet Coffee iced pour-over [Sun-Dried Chocola] reference:

Brazilian coffee [Sun-Dried Chocola], medium-dark roast, BG grinder setting 5R (standard sieve pass rate 60%)

20g grounds, 150g ice cubes, 150g hot water. Water temperature is 1℃ higher than the normal pour-over recommendation of 88℃. For normal grinding, use a Fuji Royal setting of 3.5; for iced pour-over, grind slightly finer by half a notch—Fuji Royal setting 3. Recommended coffee (water + ice) ratio 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a relatively thin but tall pouring stream with forceful agitation and impact, so the coffee grounds tumble fully. However, be careful that the liquid level does not get too high, and do not pour onto the edge of the filter paper.

The total extraction time is also about 2.5 minutes (similar to the usual extraction time for 20g of grounds).

The above content is compiled by CoffeeHunters, a coffee news website.