At ACORDA Spesialkaffe, good coffee isn't just about the bean. It's also about how you brew it.
Our coffees from Brazil have a distinct sweetness, balanced acidity, and natural notes of chocolate, nuts, caramel, fruit, and flowers. The right brewing method helps you bring out the best in each coffee.
One of the best methods for tasting the nuances in specialty coffee. Filter brewing gives a clean cup with a good balance between sweetness, acidity, and aroma.
Starting point:
Suitable for coffee with sweetness, fruitiness, and balanced acidity.
Recommended coffee: Yellow Catuaí
French press produces a fuller cup with more body and a rounder mouthfeel. Perfect if you like a stronger coffee with distinct notes of chocolate, nuts, and caramel.
Starting point:
Well-suited for coffees with deep sweetness and lower acidity.
Recommended coffee: Mundo Novo / Catuaí
The AeroPress is fast, flexible, and easy to use. It’s perfect when you want a cup with more intensity, but still with clarity and sweetness.
Starting Point:
Perfect for those who want to experiment with flavor without advanced equipment.
Recommended coffee: Yellow Catuai
Espresso requires more precision, but can yield an intense and sweet cup with a creamy mouthfeel. Grind size and freshness are particularly important here.
Starting point:
Adjust the grinder finer if the espresso flows too quickly, and coarser if it flows too slowly.
Recommended: darker roast if available
Moka pots produce a strong and rich coffee but should not be treated like espresso. Use a medium to medium-fine grind and avoid too high heat.
Starting point:
Well suited for coffee with notes of chocolate, nuts, and caramel.
Recommended: chocolate and nut profile
