Brazilian Method
Traditional Brazilian cupping style. Lower dose, longer steep.
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- Coffee
- 10 g
- Water
- 200 g
- Ratio
- 1:20
- Temp
- 93 °C
- Grind
- 5 medium
- Total
- 10:00
- Servings
- 1
Method
-
0:00Pour
Pour all 200g gently.
+200g 5s slow -
4:00Stir
Break crust with 3 strokes. Skim foam and floating particles.
-
10:00Done
Begin tasting at slightly cooler temperature for better sweetness evaluation.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Brazilian cuppers traditionally use a slightly lower dose and longer steep. Emphasis on body, sweetness, and clean cup score.
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100g
+50g Add water