Brazil

Brazil Dark Roast

Let's get straight to the point: this isn't your average dark roast, like you'd find in the supermarket. This is a specialty coffee roasted slightly darker than what you're used to from our specials. We've chosen a single-origin coffee from Brazil to accentuate the chocolate and nut notes with a more intense roast. This coffee is not only perfect for use with an espresso machine (Profitec, ECM, Gaggia, La Marzocco, etc.), but also delicious in a fully automatic machine (such as Jura, Nivona, etc.). An added bonus is that this coffee is non-greasy, so your machine stays cleaner longer.

Information about the coffee Brazil Dark Roast:
This Brazilian coffee comes from Minas Gerais, one of the first regions in Brazil to begin growing coffee. The coffee grows at an altitude of approximately 1,350 meters above sea level, a height that creates the deep flavors you'd expect from a single-origin coffee from Brazil.

When tasting this coffee, notes of chocolate, hazelnut, and caramel emerge. The darker roast and lower acidity make this coffee stand out in our selection. A good coffee for everyone, not too light and not too dark—a friend to everyone, as they say.

Tuesday roast day
The coffee roaster fires up every Tuesday. We roast only to order, so your coffee can sometimes take a few days longer to arrive. The advantage: you always get super-fresh coffee delivered to your door.

Our roasting profiles
At FREKKO, we don't use the classic espresso/filter/omni brew system, but rather roasting colors. This gives you the freedom to choose how you brew your coffee.

ULTRA LIGHT
A very light roast. Often favored for filtering, fresh and fruity.

LIGHT
Popular with modern espresso and filter coffee. Clear and balanced.

MEDIUM
Slightly rounder, more body. Great for espresso and filter coffee.

DARK
Full-bodied and powerful. Perfect for espresso, automatic coffee machines, or filter coffee if you enjoy bold flavors. No oily burnt roast, but the darkest we roast at FREKKO.

At FREKKO, it's not about rules, it's about taste and enjoyment of coffee.

Think of this as a starting point. From there, you can start playing.

Espresso

LIGHT
18 g in · 60 g out (1:3.4 brew ratio)

MEDIUM
18 g in · 45 g out (1:2.5 brew ratio)

DARK
18 g in · 40 g out (1:2.2 brew ratio)

We always start with the brew ratio. The extraction time isn't a starting point, but it is a useful check afterward.

If the coffee is acidic , grind finer (flow time will be longer).
If the coffee is bitter , grind coarser (flow time will be shorter).

Filter
15 g in · 250 g out (1:16.7 brew ratio)
Aim for a run time of around 3:00 minutes, regardless of which pour-over you use.