We asked Jack to share his recipes for brewing our soon to be released Brazil Fazenda Santa Terezinha!
What’s the first thing you think of when Brazil comes into conversation?
Maybe it’s Ronaldo, Rivaldo, Ronaldinho, Roberto Carlos and top players of Brazil’s 2002 winning FIFA World Cup side? Or perhaps it’s coffee?
With 3.7 million metric tonnes of coffee produced a year, it’s no wonder coffee comes to mind!
Like football players, Brazil produces coffee with a wide range of qualities. Lucky for us, in recent years producers have begun investing heavily in specialty coffee production, giving us the opportunity to showcase a diverse range of coffees.
Showcasing this diversity to perfection is our newest addition - the Fazenda Santa Terezinha! Unusually for Brazil’s coffee production, cherries are selectively hand-picked at Fazenda Santa Terezinha (Fazenda meaning large plantation). The plantation is located in Mantiqueira de Minas, a region that holds a long tradition of coffee growing, and is more recently renowned for its specialty coffee production.
(Above) Mantiqueira de Minas, Brazil.
Characterised by the imposing Mantiqueira Mountains, the region's altitude and volcanic soil create prime conditions for growing balanced, medium-bright acidic, creamy-bodied coffees!
This region has a long tradition of coffee growing, with many generations producing world renowned specialty coffees. The Mantiqueira Mountains produce the excellent Brazilian component that often features in our Hey Buddy blend, and we’re so excited to present the Fazenda Santa Terezinha Honey from the same region!
It's been around nine months since the last Brazil coffee graced our menu, and it's an origin that continues to surprise me. In the past, I've found Brazils to carry the sweetness you might find in caramel or chocolate, almonds or hazelnuts. With big creamy bodies and fairly low acidity, Brazilian coffees tend to hero bold fruit and wine flavours with a hint of citrus. I'm a fan of a sharp kick of acidity and I've definitely found that kick here in our Santa Terezinha! It's deliciously sweet, fruity and exactly my kind of cup.
The berry notes up-front are reminiscent of a redskin or a juicy red lolly and the bright grapefruit acidity quickly transforms into those creamy chocolate notes, indicative of Brazilian specialty coffee. Think of a chocolate covered raspberry with a subtle hint of floral rose. Goal!
I've chosen to brew with the V60 pourover method. It's easy, set-up is inexpensive and it’s so much fun to play around with, so I’m keen to share the experience with you.
V60 Filter Recipe
27g of coffee, ground at 32 clicks from finest on the Comandante Hand Grinder, or medium-coarse for the Porlex and Rhinowares Grinder.
380ml filtered water at 98°C
V60 filter paper, V60 dripper (2 cup) and a cup or server for brewing
Drip scales with timer
Pourover kettle with temperature control.
Preheat your kettle to 98°C with filtered water and while your kettle boils, weigh and grind your coffee and set aside.
Fold your filter paper along its seam and place within the V60 dripper. Sit the dripper on top of your vessel (cup or server) and place on top of your scales.
Once boiled, pour water over the filter paper to get rid of any unwanted paper residue and to heat your brewing vessel. Discard the water left in the vessel.
Add your coffee to the dripper, giving the cone a light shake to ensure a flat bed of ground coffee.
Tare off your scales and you’re ready to go!
Start your timer and evenly pour 45ml of hot water over the coffee, I like to move the kettle in a small circular motion, working my way from inside to out, ensuring the grinds are fully saturated. You will start to see bubbles in the saturated coffee, this is the blooming process and will make for an even extraction and enhance those lovely, sweet flavours. Allow to sit for 45-50 seconds.
Once the coffee has bloomed for around 45 seconds you can start your first pour. Using the same circular motion as your bloom, begin pouring from the centre and working your way to the outside of the dripper and back. Keep a consistent pour until you have added around 200ml. Wait for the water to run through the coffee until it is almost completely drained. This should be around the 1:50 mark.
Start your second pour with the remaining 180ml of water using the same technique as the last. Let the water run completely through the coffee and filter paper until drained.
Your coffee has brewed, that’s the winner!
Domestic Espresso Recipe:
Yield: 27g extracted
Time: 29-31 seconds
Grind size: Fine, around 8.5 on a Breville Smart Grinder Pro
This espresso recipe was developed on a commercial espresso machine. Depending on your espresso basket size you may need to adjust your dose to suit. No stress, use the recipe ratio above to calculate your adjusted yield too. The outcome of this recipe was a creamy and full-bodied espresso shot, perfect by itself and delicious with milk!
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