Roasted Arabica from the sun-drenched Alta Mogiana Plateau, grown at 1000m in Brazil's renowned coffee heartland.
Origin: Alta Mogiana, Brazil
Altitude: 1000m
Variety: 100% Arabica
Process: Natural
Roast: Medium to Dark
Notes: Chocolate Cacao · Dried Raisin · Roasted Almond
POUR OVER
Water does the work. You control how.
Recipe — 17g coffee · 255ml water · Ratio 1:15 · 92°C
- Rinse filter. Grind medium-fine. Add 17g to the dripper.
- Bloom: pour 50ml evenly, wait 30 seconds.
- Pour in slow circles to 140ml. Pause. Finish to 255ml.
- Total brew time: 2 min – 3 min 20 sec.
Dial In:
Muddy or flat → grind finer ·
Bitter or harsh → grind coarser ·
Weak → slow your pour ·
Over-extracted → pour faster
The grind changed everything. Remember that
ESPRESSO
Nine bars of pressure. Thirty seconds of craft.
Recipe — 20g coffee · 40g yield · Ratio 1:2 · 93°C
- Preheat the group head, portafilter and cup.
- Grind fine. Dose 20g into the basket. Distribute evenly. Tamp firm and level.
- Lock in and begin extraction — aim for a steady, even flow from the first drop.
- Stop at 40g yield. Shot should complete in 26–30 seconds.
Dial In:
Too fast (under 25s) → grind finer ·
Too slow (over 32s) → grind coarser ·
Sour or sharp → extend by 1–2 seconds ·
Bitter or dry → stop earlier at 38g
Grind. Lock. Pull.
FRENCH PRESS
Full immersion. No filter, no rush.
Recipe — 15g coffee · 250ml water · Ratio 1:15 · 94°C
- Grind coarse. Add 15g to the press.
- Pour all water at once. Stir once.
- Place lid on, plunger up. Steep 4 minutes.
- Press slowly and steadily. Pour immediately.
Dial In:
Muddy or gritty → grind coarser ·
Weak or thin → grind finer ·
Bitter → reduce steep time ·
Flat → increase temperature
Four minutes. Then it's yours to enjoy — à la française.
