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Brazilian Method

Cupping

Traditional Brazilian cupping style. Lower dose, longer steep.

  • Floral
  • Citric
  • Light-bodied
  • Light roast
  • Medium roast
  • Long
  • Beginner
Total
10:00
Ratio
1:20
Coffee
10 g
Temp
93 °C

The Brazilian Method recipe for the Cupping uses 10 g of coffee and 200 g of water (1:20 ratio), at 93°C, with a target brew time of 10:00.

Parameters

10 g
Coffee
200 g
Water
1:20
Ratio
93 °C
Temp
5 medium
Grind
10:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

10:00 · total
  1. 0:00
    Pour

    Pour all 200g gently.

    +200g 5s Slow
  2. 4:00
    Stir

    Break crust with 3 strokes. Skim foam and floating particles.

  3. 10:00
    Done

    Begin tasting at slightly cooler temperature for better sweetness evaluation.

Notes

Brazilian cuppers traditionally use a slightly lower dose and longer steep. Emphasis on body, sweetness, and clean cup score.

More Cupping recipes

See all Cupping recipes →

Other Traditional methods

Original source

Published at instagram.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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