Introduction:Want to learn how to extract the rich dark chocolate and nutty flavors of Brazilian Natural Chocola using the correct technique? This NO.2 grade coffee bean from Minas Gerais is a popular choice for many pour over enthusiasts. This article will walk you through everything—from basic parameters and hot pour over techniques to Japanese iced pour over steps—detailing each step including grind size, water temperature, brew ratio, and pouring rhythm, so you can easily brew a balanced and layered cup of coffee at home.
Brazil Natural Chocola is a classic naturally processed coffee bean from Minas Gerais, classified as NO.2 grade (17-18 mesh). In Brazil’s coffee grading system, NO.2 represents the highest grade—because locals consider “No.1” to be synonymous with near perfection, and true perfection does not exist in reality.
As the world’s largest coffee-producing country, Brazil is not only known for its output but also for the high-altitude and stable climate of Minas Gerais, which nurtures numerous premium specialty coffees. Among them, Chocola is known for its pronounced dark chocolate and nutty characteristics, and when brewed using the right method, it can especially showcase its most captivating flavor profile on the second day after roasting.
To fully unlock the charm of this coffee bean, we’ll share two common and practical brewing methods below: hot pour over and Japanese iced pour over, detailing every step from parameter settings to actual operations.
First, here are the recommended settings for hot pour over: use about 15 grams of medium-ground coffee beans, ground slightly coarser than table salt. If you’re using a grinder like the BG, you can refer to setting 6A (standard sieve passage rate of about 50%). The recommended water temperature is 88°C, and it’s best to use a flat-bottomed filter like the Kono or Kalita. The suggested brew ratio is 1:14.
When pouring, it’s recommended to start from the center of the filter and pour in a slow, steady clockwise circular motion. Starting from the time you begin pouring, add about 30 grams of water in the first 15 seconds, then pause to let the coffee bloom. When the time reaches around 1 minute, start the second round of pouring. This round should also begin from the center and slowly expand outward. Be careful not to pour directly onto the edge where the filter paper meets the coffee grounds to avoid creating channeling, which can affect extraction uniformity.
It’s advised to leave a small portion of the outer coffee grounds untouched at first, then gradually add water from the outside in. The goal is to reach a total water volume of about 210 grams by around 2 minutes and 10 seconds, completing the entire extraction process.
If you’d like to try a different flavor profile, Japanese iced pour over is another excellent way to highlight Chocola. This method is especially suitable for summer or for coffee lovers who prefer cold drinks.
It’s recommended to use 20 grams of medium-dark roasted Chocola beans, along with 150 grams of ice and 150 grams of hot water. The total brew ratio (coffee grounds to water + ice) is suggested at 1:15. The grind size for this should be slightly finer than that used for hot pour over. If you’re using a Hario Mini Mill Slim grinder, adjust to setting 3 (half a notch finer than the usual 3.5 setting for hot brew), to increase the contact area between coffee and water and compensate for the cooling delay during the icing process.
The water temperature is recommended to be slightly higher than standard hot pour over, around 89°C, which helps effectively bring out the aroma and flavors even in a cooler environment. For the bloom stage, inject about 40 grams of hot water and let it sit for 30 seconds to help the coffee grounds fully expand and release their aromas.
Then proceed with the split pouring: first pour 60 grams of water, followed by another 40 grams. It’s recommended to use a relatively fine but focused water stream, and you may gently stir to promote even agitation of the coffee grounds. However, be mindful of controlling the liquid level to avoid overflowing the filter or causing uneven channeling.
The overall extraction time is recommended to be around 2 minutes and 30 seconds, similar to the usual hot pour over process for a standard 20-gram dose, ensuring sufficient flavor release and balanced extraction.
In summary, Brazilian Natural Chocola is a coffee bean with clear and approachable flavors. Whether you prefer hot or iced drinks, as long as you master the correct grind size, water temperature, brew ratio, and pouring rhythm, you can fully showcase its core notes of dark chocolate and nuts. Feel free to experiment with different brewing methods based on your taste preferences to find your own perfect balance.
The above content is compiled by CoffeeHunters, a coffee news website.
