Brewing Brazilian-Style Coffee
In Brazil, coffee is served frequently throughout the day as a gesture of hospitality. The goal is a brew that is robust and viscous, often sweetened while the water is still hot.
Control the temperature and the grind.
Coffee grounds that are too coarse will result in a weak, watery brew. Aim for a grind consistency similar to fine sea salt.
- small saucepan
- fine cloth filter or gold-tone mesh cone
- pour-over stand or deep ceramic pitcher
What goes in.
- 4 tbspfinely ground dark roast coffee
- 4 cupsfiltered water
- to tasteraw or refined cane sugar
Building the extract
Do not pour all the water at once. Wet the grounds first with a splash of hot water, wait thirty seconds for them to swell, then finish your pour in slow, steady circles.
The method.
Heat the water
Bring the water to a point where small bubbles form on the bottom of the pan—about 195°F—but do not let it reach a full, rolling boil.
Prepare the filter
Place your cloth filter into the holder. If using a new cloth filter, rinse it with hot water first to remove any residual fabric taste.
Add sugar
Many Brazilian kitchens add the sugar directly to the saucepan with the water before pouring, ensuring the sweetness integrates as the coffee extracts.
Bloom the grounds
Place the coffee grounds in the filter. Pour just enough water to dampen the grounds. Let them sit for thirty seconds; this degassing step is essential for a smooth finish.
Final pour
Pour the remaining water in a steady, thin stream. Allow the coffee to drip through naturally without pressing on the grounds, which would introduce bitterness.
Other turns to take.
Cafezinho
Served in tiny espresso-sized cups, this version uses extra coffee grounds for a syrupy, intense experience.
When it doesn't go to plan.
Always store your coffee in an airtight container away from light to keep the oils from going rancid.
If the coffee takes longer than three minutes to drip through, your grind is too fine.
If the filter clogs, give it a very gentle stir with a wooden spoon, but do not crush the grounds.
The ones that keep coming up.
Why use a cloth filter instead of paper?
Cloth filters allow the natural oils of the coffee beans to pass into your cup, which creates a fuller body than paper filters allow.