Café Coado
Filtered coffee, a classic Brazilian preparation.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Coffee cultivation in Brazil began in the 18th century and quickly became a major economic force. The 'Café Coado' method likely emerged as a simple, accessible way for people to enjoy the abundant coffee crop, evolving from rudimentary cloth filters to more refined stands over time.
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Café Coado is deeply ingrained in Brazilian culture, representing a daily ritual and a symbol of hospitality and conviviality.
Social Gathering
Offering 'Café Coado' is a fundamental act of welcoming guests in Brazilian homes. It signifies warmth, friendship, and a willingness to share a moment together.
Everyday Ritual
Many Brazilians start their day with a cup of 'Café Coado', often brewed at home using a simple filter and stand. It's an essential part of the morning routine.
Conversation Starter
The brewing and sharing of 'Café Coado' often provides a backdrop for conversations, discussions, and the exchange of ideas, fostering community and connection.
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Café Coado typically offers a clean, bright, and balanced flavor profile, allowing the natural characteristics of the coffee beans to shine through.
The flavor is highly dependent on the bean origin and roast level, but generally, expect notes of chocolate, nuts, caramel, and sometimes subtle fruitiness or floral hints. The drip method produces a coffee that's less oily than espresso, with a smoother mouthfeel. The taste experience tends to be more delicate and nuanced than other brewing methods.
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Water Temperature
Use water that is just off the boil (around 200°F or 93°C). This prevents burning the coffee grounds and ensures optimal extraction of flavors.
Grind Size
A medium-coarse grind is ideal for drip coffee. If the grind is too fine, the coffee will be bitter and over-extracted; if it's too coarse, it will be weak and under-extracted.
Pouring Technique
Slowly and evenly saturate the coffee grounds, allowing them to bloom (release gases) for about 30 seconds before continuing to pour. This helps to even out the extraction and enhance the flavor.
Filter Quality
Use high-quality paper filters or consider reusable cloth filters. Paper filters can sometimes impart a papery taste, so rinse them with hot water before brewing. Cloth filters offer a slightly different flavor profile and are more environmentally friendly.
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