Brewing To Brazilian Perfection
In Brazil, coffee is never rushed. It’s intentional. It’s shared. It’s a moment.
Here’s how to brew your Heart of Brasil beans to highlight their natural sweetness, smooth body, and balanced medium roast.
Espresso (Double Shot)
- 18–20g finely ground coffee
- Tamp evenly
- Extract for 25–30 seconds
- Yield: about 36–40g espresso
Pour-Over / Drip
- 20g medium-ground coffee
- 300g hot water (195–205°F)
- Brew time: 2.5–3 minutes
If using pour-over:
- Pour a small amount of water to bloom (30 seconds).
- Slowly pour remaining water in circles.
- Let it finish dripping.