For the longest time, I held onto the belief that coffee just wasn’t my cup of…well, coffee. But you know what I’ve come to realize? It’s not that I don’t like coffee; I just despise poorly made coffee, yuk! It’s so bitter! So, I’ve decided to spill the beans (pun intended) and share all the tips I’ve gathered on my quest for the perfect cup. Here I will be sharing my Brazilian Coffee Recipe (Cafezinho). In other words, I will be explaining to you how to make a good cup of coffee- the Brazilian way.
For over 150 years, Brazil has been the world’s largest coffee producer. It all started in the early 18th century when Portuguese settlers brought the art of growing coffee to Brazil. The rich Brazilian soil was perfect for coffee plants, making Brazil a coffee giant globally. By the late 19th century, Brazil became number one in coffee production, influencing its economy. It’s remarkable to grasp thata single country, Brazil, contributes a staggering 40 percent of the world’s coffee supply. Yet, the extent of Brazil’s influence on the global coffee market is truly that substantial!
It is also important to note that coffee is more than just a big business; it’s a part of everyday life in Brazil. People might offer you a small coffee, known as a cafezinho, at any moment, as offering coffee is synonymous with showing hospitality to guests. This highlights the deep connection between coffee and Brazilian culture.
Check out my Instagram video discussing these mistakes by clicking here
1. The Machine Myth:
You don’t need a high-tech, sci-fi-looking machine to brew a stellar cup. A simple cone, paired with a good-quality paper filter can work wonders. Sometimes, less is more.
2. Filter Matters:
Your paper filter should not smell. Give preference to good quality, unbleached filters â they won’t impart any unwanted flavors and ensure a clean, crisp brew.
3. Beans Over Grounds:
Ground coffee might seem like a convenient option, but here’s the truth bomb â the clock starts ticking the moment you grind those beans. For the freshest, most flavorful cup, take a moment to grind your coffee right before you brew. It’s a small effort that pays off big in taste.
4. Stale Beans, Stale Brew:
Your coffee journey begins with the beans. Using stale ones is like expecting a Michelin-star meal from leftovers. Invest in quality beans, store them in an airtight container in a cool, dark place, and keep them away from spices and other overpowering aromas as coffee can easily absorb strong smells. Fresh beans equal a fresh, delightful brew.
5. The Golden Ratio:
It’s not just a random scoop-and-pour game â getting the coffee-to-water ratio right is crucial. Here’s a pro tip: for every 20 grams of coffee, aim for 320 grams of water. This will yield 300ml of coffee.
6. Time Matters:
Time is of the essence in coffee brewing. Set your timer to 3-4 minutes, and pay attention to the pour. Slow and steady at first, allowing the coffee to bloom and release its flavors. Adjust your speed as the minutes pass, but always finish pouring before the clock hits the 3-minute mark. This ensures optimal extractions, otherwise, you will get a bitter coffee.
7. Temperature Check:
Do not boil water to make coffee! Temperatures above 90 degrees Celsius can lead to over-extraction, bringing out the bitter side of your coffee. Keep it below boiling for a smoother, more enjoyable brew.
The choice of coffee beans can make or break your brew. Opt for good-quality beans and if you can grind them yourself. It is up to you if you prefer medium or dark roast. It is a matter of personal taste.
Hot water:
Water quality also matters just as much as your coffee beans. Use hot water, not boiling, to avoid over-extraction and a bitter taste. You can use tap water, but some people prefer to use bottled water.
2. Then, you must warm the cup or the pot, where your coffee will fall into. So, take it and begin by swirling a little bit of hot water just to warm it up.
3. Measure out 20 grams of freshly ground coffee.
4. Slowly start pouring 320 ml of hot water over the coffee grounds, starting from the center. Do not pour it all at once. Add very little in the beginning. Count to ten, add a little bit more. Remember that timing is everything. Set a timer for 3 minutes. Tweak your pouring speed, aiming to finish pouring before the 3-minute mark, ensuring that the water finishes dripping through the filter and ground coffee by the four-minute mark.
It is best to drink your coffee fresh. And, remember to keep your coffee beans in an airtight container, stowed away from strong-smelling items, in a cool, dark spot.
Typical Brazilian coffee is served during breakfast, after lunch, and for an afternoon snack. It’s often poured into small cups, similar to espresso cups, not large mugs like American coffee.
A variation of the traditional Cafezinho is the “cafe com leite“. It is a cafezinho with a splash of milk. Some people like to add a lot of milk and others just a couple of drops. Think of it as a Brazilian Latte.
Some people like to have their coffee with lots of sugar and some with none at all. This is also a matter of personal preference.
1. If your coffee leans towards bitterness, tweak your pouring speed. If you take too long and keep pouring water after the four-minute mark, you will over-extract and start to extract the bitter parts of the coffee, by using water above 90 degrees.
2. If you think this is strong coffee and not to your liking, you can add more hot water to your already brewed cup of coffee. Do not add more water to your coffee grounds, or you might take longer than 4 minutes, leading to over-extraction and bitter coffee.
While freshly ground will give you the best result, pre-ground coffee can be used. But, still, choose a good quality coffee.Â
How do I avoid overextraction?
Stick to water temperatures below boiling and finish pouring before the 3-4 minute mark.
Can I use a cloth coffee filter?
Yes, of course, you can. However, it does affect the taste of the coffee. Cloth filters are typically made of cotton, and cotton has larger holes compared to paper. This means more coffee particles can pass through it compared to paper, influencing the flavor of your coffee. Also, keep in mind that you must keep your cloth filter clean. If it holds onto any odors, they may transfer to your coffee. This is a problem you don’t have with paper filters, which can easily go into your compost or trash.
What does cafezinho mean?
Cafezinho means little coffee. And, compared to how North American Coffee is served, it really is a little coffee since it is traditionally served in much smaller cups
Brazilian Coffee Recipe
5 from 1 vote
Make the perfect cup of coffee by learning the secrets of brewing perfection
Paper Filter opt for good quality unbleached filters to avoid imparting any unwanted flavors to your brew.
Cone This is where you will place your paper filter.
coffee grinder optinal
Ingredients
20gramsof high-qualityfreshly ground coffee
320mlof hot waterdo not use boiling water, the water temperature should not go over 90 degrees C or 194 degrees Fahrenheit
Instructions
Grind your coffee beans (if using beans instead of ground coffee)
Drop the unbleached filter into the cone
Then, you must warm the filter and the cup or the pot, where your coffee will fall into. So, take both and begin by swirling a little bit of hot water just to warm it up. Throw away the water
Measure out 20 grams of freshly ground coffee.
Slowly start pouring 320 ml of hot water over the coffee grounds, starting from the center. Do not pour it all at once. Add very little in the beginning. Count to ten, add a little bit more. Remember that timing is everything. Set a timer for 3 minutes. Tweak your pouring speed, aiming to finish pouring before the 3-minute mark, ensuring that the water finishes dripping through the filter and ground coffee by the four-minute mark.
1. The Machine Myth:You don’t need a high-tech, sci-fi-looking machine to brew a stellar cup. A simple cone, paired with a good-quality paper filter can work wonders. Sometimes, less is more.2. Filter Matters:Your paper filter should not smell. Give preference to good quality, unbleached filters â they won’t impart any unwanted flavors and ensure a clean, crisp brew.3. Beans Over Grounds:Ground coffee might seem like a convenient option, but here’s the truth bomb â the clock starts ticking the moment you grind those beans. For the freshest, most flavorful cup, take a moment to grind your coffee right before you brew. It’s a small effort that pays off big in taste.4. Stale Beans, Stale Brew:Your coffee journey begins with the beans. Using stale ones is like expecting a Michelin-star meal from leftovers. Invest in quality beans, store them in an airtight container in a cool, dark place, and keep them away from spices and other overpowering aromas as coffee can easily absorb strong smells. Fresh beans equal a fresh, delightful brew.5. The Golden Ratio:It’s not just a random scoop-and-pour game â getting the coffee-to-water ratio right is crucial. Here’s a pro tip: for every 20 grams of coffee, aim for 320 grams of water. This will yield 300ml of coffee. 6. Time Matters:Time is of the essence in coffee brewing. Set your timer to 3-4 minutes, and pay attention to the pour. Slow and steady at first, allowing the coffee to bloom and release its flavors. Adjust your speed as the minutes pass, but always finish pouring before the clock hits the 3-minute mark. This ensures optimal extractions, otherwise, you will get a bitter coffee. 7. Temperature Check:Do not boil water to make coffee! Temperatures above 90 degrees Celsius can lead to over-extraction, bringing out the bitter side of your coffee. Keep it below boiling for a smoother, more enjoyable brew.
How about more coffee recipes or a cake to go with your coffee? Have you tried these?
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Excellent cafezinho!