Brazilian coffee, whole bean
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Roast date
The fresher, the better – ideally a roast date from the last few weeks, not just a best-before date.
Whole bean
Freshly ground tastes noticeably better. Pre-ground only if you have no grinder.
Roast level
Medium for filter, darker for espresso. Very dark roasts mask the notes of origin.
Bean type
Pure arabica for mildness, arabica-conilon blends for strong espresso.
Comparison
| Criterion | Arabica (medium) | Espresso blend | Pre-ground |
|---|---|---|---|
| Taste | Mild, aromatic | Strong, with plenty of crema | Goes stale quickly |
| Freshness | Long | Long | Short |
| Ideal for | Filter, pour-over | Portafilter, moka | Stopgap |
Buying advice in detail
Brazil has long been the world's largest coffee producer. Typical profiles are nutty, chocolatey and rather low in acidity – which is exactly why Brazilian coffee suits espresso and anyone who finds filter coffee too sour.
Roast date instead of best-before date
The best-before date says little about freshness. A printed roast date is a good sign of care. The aroma is usually at its best during the first few weeks after roasting.
Origin and region
Details such as Cerrado, Mogiana or Sul de Minas show that the seller knows the origin. They do not guarantee quality, but they signal transparency.
Roast level for the brewing method
A medium roast is the safe all-rounder. For espresso and moka a slightly darker roast is fine, for filter and French press rather medium.
Arabica or blend
Pure arabica is milder and rounder. Blends with some robusta bring more crema and caffeine, but taste stronger and more bitter.
How to read seals correctly
Organic or Fairtrade seals can offer clues about growing conditions. They say nothing about taste. Whether a seal matters to you is your call.
When not to buy
- You have a bean-to-cup machine and its manual advises against very oily, dark roasts – then check the manufacturer's information first.
- You rarely drink coffee: smaller packs make more sense, otherwise the beans go stale before they are used up.
- You like fruity, acidic coffees: Brazilian beans lean more towards nutty and chocolatey flavours.
Use & care
- Store in a dark, dry and airtight place. Avoid the fridge: moisture and stray odours do more harm than the cold does good.
- Grind whole beans only shortly before brewing. The calculator on this site helps with quantity and grind size.
Frequently asked questions
Do I have to store the beans in the fridge?
No, cool and dry in an airtight container is enough. A fridge encourages condensation.
Which grind size for the moka pot?
Medium-fine – coarser than espresso, finer than filter.
How much caffeine is in a cup?
This varies widely depending on the bean, quantity and preparation. As a guide, the European Food Safety Authority (EFSA) recommends no more than about 400 mg of caffeine per day for healthy adults, and about 200 mg during pregnancy.
Is Brazilian coffee suitable for espresso?
Yes. The low acidity and chocolatey notes go well with espresso, also as a base for milk-based coffee drinks.
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