With nearly a century of history and millions of units sold worldwide, the Moka Pot is a defining symbol of Italian coffee culture and a staple in Portuguese kitchens.

We decided it was time to dedicate one of our articles to the Moka Pot. In this piece, we’ll dive into its history and share a few simple tips to help you improve your brew.

Considering that this brewing methot is meant to be quick, easy, and efficient, we promise to keep things practical—no overly complicated tricks. Let’s see what you think!

 

The History of the Moka Pot

Created in the 1930s in Italy by Alfonso Bialetti, the Moka Pot quickly an icon of both coffee and design. Its name pays homage to Mocha, the Yemeni city that was once the main exporter of coffee to Europe, and its shape was inspired by an old-school washing machine.

With its bold octagonal form, polished aluminum body, and focus on functionality, the design reflects Futurism’s fascination with modernity. Like the movement itself, the Moka Pot blends art and technology, turning the act of making coffee into a dynamic ritual.

The Moka Pot isn’t just a household essential. Additionally, it’s a recognized design masterpiece, earning a spot in renowned museums like MoMA and the Triennale Design Museum. Its timeless aesthetic and cultural impact have cemented its place as a 20th-century industrial design icon.

However, while Moka’s original model was crafted from aluminum—an affordable and lightweight material at the time— nowdays it’s different. Modern concerns about its potential toxicity have led to the production of stainless steel versions. This version offeres a safer and more durable alternative without compromising the Moka Pot’s classic look.

 

How Does It Work?

Among the many coffee brewing methods, some, like the V60, rely on gravity, while others, like the French Press, work through immersion. Then, we have pressure-based methods, like espresso and, of course, the Moka Pot. Here’s how it works:

1. Water Heats Up – Fill the bottom chamber with water and place it on a heat source.
2. Pressure Builds – As the water heats, steam forms, increasing pressure and pushing hot water up through the coffee grounds.
3. Extraction Happens – The pressurized water extracts the coffee’s flavors as it passes through the grounds.
4. Coffee Collects – The brewed coffee rises through a central spout and gathers in the top chamber, ready to be poured.

How to Improve Your Moka Pot Coffee

The Moka Pot is meant to be a simple and quick brewing method—just add water, fill the basket with coffee, assemble the pot, and place it on the stove. While it brews, you still have time to make breakfast or freshen up.

With that in mind (and without overcomplicating things), we did some research to see how we can enhance the brew and avoid the common burnt taste. Here are some key tips:

• Use Hot Water – Start with boiling water instead of cold. This reduces brewing time and prevents the coffee from being exposed to excessive heat, which helps avoid that burnt flavor.
• Don’t Tamp the Grounds – Fill the basket evenly, tapping it gently on the counter to level the coffee. However, never compact the grounds with a tamper or spoon—unlike an espresso machine, the Moka Pot doesn’t generate enough pressure to handle compacted coffee.

• Use a Slightly Coarser Grind – Avoid using a fine espresso grind. Since the Moka Pot doesn’t reach high pressure levels, a medium-fine grind (similar to an AeroPress) ensures even extraction.
• Keep the Lid Open – As James Hoffmann says in his Moka Pot video, “a watched pot is a good pot.” Keeping the lid open lets you see exactly when the coffee is ready, helping you avoid the final steam burst that can over-extract the coffee and make a mess.
• Try an AeroPress Paper Filter – A common trick for improving the Moka Pot’s performance is adding a paper filter. Wet an AeroPress filter and place it over the existing metal filter before assembling the pot. This helps trap fine particles, resulting in a cleaner, smoother cup.
• Keep your Moka Pot clean – Contrary to the urban myth that you shouldn’t wash your Moka Pot because it “keeps the coffee’s oils,” here’s the truth: you should definitely wash it! Old, reheated coffee oils degrade over time and can negatively impact the flavor of your brew.
•  Store It Unassembled – After washing, never store your Moka Pot tightly screwed together. Keeping it open allows it to fully dry, prevents unwanted moisture buildup, and helps preserve the rubber gasket, keeping it in top condition.

 

Conclusion

The Moka Pot is a practical and timeless coffee maker—an essential in kitchens worldwide, a unique design piece, and an excellent brewing method.

In this article, we’ve seen how small adjustments, like properly cleaning and storing your Moka Pot or starting the brewing process with hot water, can enhance your coffee’s quality without requiring extra effort or a change in routine. For more tips check our brewing guides.

Next time you brew your Fábrica coffee, try out some of our tips and let us know how it turns out!

 

In the world of specialty coffee, Ethiopian coffee is not only one of the most beloved but, more importantly, also considered the very birthplace of coffee.

With distinct flavors, classic fruity notes and a light, tea-like texture, Ethiopia’s coffee tradition dates back many centuries.

In this article, we will explore the history and tradition of coffee in Ethiopia. What makes this origin so unique and renowned? How do locals consume the coffee they produce? What is the social role of coffee?

Introduction: Ethiopia, the Land of Origins

Ethiopia, located in the Horn of Africa, is a country rich in history, culture, and natural beauty. Known as one of the oldest nations in the world, Ethiopia boasts a unique heritage that includes ancient civilizations and breathtaking landscapes. It is the only African country that was never colonized – although they tried it! – maintaining its rich traditions and identity throughout history.

The country’s geography ranges from the towering peaks of the Simien Mountains to one of the hottest places on Earth, Danakil Depression. Ethiopia is also home to several UNESCO World Heritage Sites, including  the ancient city of Aksum.

Ethiopia, known as the “Cradle of Humanity,” holds historical and geographical significance due to early human fossils like “Lucy.”

Its rich culture is expressed through music, art, and cuisine, with injera, a sourdough flatbread, as a staple.

Ethiopia’s greatest gift to the world is coffee, deeply rooted in its culture for centuries.

The Birthplace of Coffee

Ethiopia is widely recognized as the birthplace of coffee, home to the legendary story of Kaldi, the young goat herder who discovered the energizing effects of coffee beans.

According to legend, Kaldi noticed that his goats became unusually energetic after eating the red berries from a particular plant. Curious, he tried the berries himself and experienced a newfound vigor. Excited, Kaldi brought the beans to a monastery, but a disapproving monk tossed them into the fire.

As they roasted, a rich aroma emerged, leading other monks to brew the first cup of coffee. The drink kept them awake during prayers, and its energizing effects soon spread beyond Ethiopia.

Over time, coffee became deeply woven into Ethiopian culture, evolving from a chance discovery into a cherished tradition.

 

Ethiopia’s Landscape and Terroir: The Perfect Environment for Coffee

Ethiopia’s diverse landscape and unique terroir make it an ideal place for coffee cultivation. The country’s high-altitude regions, such as Sidamo, Yirgacheffe, and Harrar, benefit greatly from cooler temperatures, as they slow down the maturation process of the coffee cherries. This extended ripening period allows for a more complex development of sugars and acids. This results in the distinct floral, fruity, and wine-like notes that Ethiopian coffee is famous for. Moreover, the volcanic soil found in many of these highland regions is rich in essential minerals, further enhancing the depth of flavor and aroma in the beans.

Additionally, Ethiopia’s climate plays a crucial role in its coffee production. The country enjoys a mix of tropical and subtropical climates, with well-defined wet and dry seasons that support coffee cultivation. The natural forested environment where many Ethiopian coffee plants grow provides ample shade, promoting slow growth and enhancing the beans’ density and complexity.

In contrast to large-scale coffee plantations, Ethiopia’s traditional farming methods depend on smallholder farmers who embrace organic and sustainable techniques, thereby preserving the beans’ heirloom characteristics and unique flavors. These factors combined make Ethiopian coffee some of the most sought-after in the world.

 

Coffee Regions and Flavor Profiles

Ethiopia is famous for its diverse coffee-growing regions, each offering distinct flavors and aromas:

• Yirgacheffe: This region, located in southern Ethiopia, produces some of the most sought-after coffee beans in the world. Yirgacheffe coffee is known for its delicate floral and citrus notes, with a bright acidity and tea-like body. The washed (wet-processed) coffees from Yirgacheffe highlight their crisp, clean flavors, while the natural (dry-processed) versions have a more pronounced fruitiness.
• Sidamo: Also in southern Ethiopia, Sidamo coffee is known for its well-balanced profile, featuring a medium body, vibrant acidity, and natural sweetness. The flavors often include hints of berries, spices, and chocolate. This region benefits from high altitudes and optimal climate conditions that contribute to the coffee’s complexity and smooth finish.
• Harrar: grown in eastern Ethiopia, boasts a bold, full-bodied character. Farmers typically dry-process it, enhancing its wine-like acidity and fruity notes, often resembling blueberries or blackberries. Its slightly fermented taste adds complexity to its flavor profile.
• Limu: Found in western Ethiopia, Limu coffee offers a unique balance of medium acidity, smooth body, and floral and spicy undertones. Producers often wet-process this coffee, enhancing its clean and crisp flavor profile. Coffee lovers appreciate Limu coffee for its consistency and pleasant, mild fruitiness.
• Guji: This rising star in the specialty coffee world grows in the Oromia region, neighboring Yirgacheffe and Sidamo. It shares some similarities with Yirgacheffe but tends to have a more pronounced fruitiness, with notes of peach, apricot, and jasmine. The combination of high altitude, fertile soil, and traditional farming methods makes Guji coffee an exceptional choice for those seeking vibrant and complex flavors. You can give it a try on our Deri Kebele.

 

The Ethiopian Coffee Ceremony: A Ritual of Connection

In Ethiopia, preparing and serving coffee is a sacred act, a tradition that goes beyond mere consumption. The Ethiopian coffee ceremony is a practice that can last for hours and involves several meticulous steps:

• Roasting the beans in a pan over an open flame, releasing their rich aroma.
• Grinding the roasted beans using a mortar and pestle.
• Brewing the coffee in a traditional clay pot called the “jebena.”
• Serving the coffee in small handleless cups known as “cini,” often accompanied by snacks like popcorn or “kolo” (roasted grains).

The ritual consists of three rounds of serving:

• Abol: The first and strongest brew, considered the most important.
• Tona: The second round, slightly milder in flavor.
• Baraka: The third and final round, meaning “blessing,” symbolizing goodwill and social bonding.

The ceremony is more than just a method of brewing coffee; it is a time-honored tradition that fosters deep social connections. The host, often a woman, carefully prepares the coffee while engaging guests in meaningful conversations. It is an opportunity to discuss community matters, share stories, and reinforce familial and social ties. The patience and attentiveness required in the ceremony reflect Ethiopian values of hospitality and respect, making it an essential part of daily life.

 

Cultural and Social Significance

Coffee in Ethiopia is not merely a beverage—it is a cultural institution that plays a central role in daily life and social interactions. The Ethiopian coffee ceremony is an expression of respect, hospitality, and community. It is often performed during special occasions, family gatherings, and to welcome guests into one’s home. The presence of coffee signals warmth and friendship, and the act of sharing a cup fosters deeper relationships among individuals.

Beyond private homes, Ethiopian coffee culture extends to public spaces, where coffee houses, known as bunna bets, serve as gathering places for conversation and connection. These establishments have long been centers for social discourse, where people discuss news, politics, and everyday life over a cup of freshly brewed coffee.

Beyond its role as a daily ritual, coffee carries deep spiritual and symbolic significance. Many Ethiopian communities integrate the ceremony into religious practices, performing it after prayer or during important celebrations. Moreover, they believe it brings blessings and good fortune, reinforcing its cultural importance.

 

Conclusion: A Tradition Worth Savoring

Coffee in Ethiopia is much more than a drink; it is a bond between people, a symbol of tradition, and a unique sensory and social experience. As an Ethiopian proverb says: “Buna dabo naw” (“Coffee is our bread”), highlighting the deep cultural significance of this beloved beverage in everyday life. Whether people enjoy it at home or in a bustling Ethiopian café, the tradition of coffee in Ethiopia remains truly cherished.

In today’s world, especially in big cities, it’s hard to embrace a slower lifestyle. A life that allows time for ourselves and the enjoyment of small details. Whether we’re caught up in work routines, household chores, or family responsibilities, we often find ourselves eating in a rush, leaving in a hurry, and even drinking coffee just for the caffeine boost.

In this article, inspired by the concept of slow living, we’ll share practical tips to help you create more time in your day to appreciate life’s little moments. Even if it’s just your morning coffee.

 

What is Slow Living?

Slow living is a lifestyle that encourages a more intentional, conscious, and unhurried pace. The core idea is to live in the present, value each moment, and avoid the excessive busyness and packed schedules.

The slow living movement originated as part of the broader “slow” movement, which began in Italy in the 1980s with slow food. In the end a response to fast food culture and the fast-paced lifestyle that came with it.

Over time, this philosophy expanded to other areas of life, including work, consumption, leisure, and relationships.

 

How to Incorporate Slow Living into Your Life

From those moving away from big cities to people seeking a more sustainable and mindful lifestyle, slow living has been gaining more and more followers.

This way of living doesn’t mean doing everything at a snail’s pace, it’s about doing things at the right pace. It’s also about rediscovering the joy of simplicity and finding more purpose in everyday life. So, how can we apply these principles in our routine?

Stress-Free Mornings: Prepare the Night Before & Organize Your Meals

Mornings are often the most chaotic part of the day. Between small tasks before work, crowded public transport, or long traffic jams, the rush is inevitable. What can we do to make them smoother?

 

 

• Plan your outfit the night before – Avoid morning indecision and save precious time.
• Pack your bag before bed – Having everything ready helps you start the day with less stress.
• Meal prep – Whether you batch-cook meals on the weekend or make an extra portion at dinner to take for lunch the next day, meal prepping saves both time and money. Plus, you’ll avoid long queues at cafeterias or crowded restaurants.
• Breakfast to-go – Opt for a breakfast that can be prepared in advance. Plan simple recipes like overnight oats, smoothie packs, or boiled eggs for a quick, nutritious start.

 

 

Wake Up 15 Minutes Earlier (and Don’t Check Your Phone!)

Waking up just 15 minutes earlier than usual doesn’t just give you extra time—it allows you to start your day at a calmer pace, ahead of the morning rush.

• Prioritize self-care – Use this time for gentle movement, journaling, meditation, or simply making your favorite coffee. Whatever you do, reserve these moments for yourself.

 

Create a Slow Coffee Routine

Stop seeing coffee as just a caffeine fix and start making it part of your morning ritual.

• Switch brewing methods – Swap instant coffee or capsules for a more mindful brewing process, like V60, Chemex, or French press. Check out our brewing guides for tips!
• Enjoy the process – Engage your senses in the coffee-making ritual. Appreciate the aroma, the flavors, and the simple pleasure of a well-brewed cup.

 

Reduce Screen Time

It’s no secret that reducing screen time has significant benefits. Whether it’s watching less TV or spending less time on social media, reducing screen time can significantly improve your well-being.

• Swap your screen for a book – Use your commute or the 15 minutes before bed to read instead of scrolling.
• Delay picking up your phone in the morning – The way you start your day sets the tone for the rest of it. Try not to check social media or the news first thing in the morning—give yourself a relaxed start instead.
• Start journaling – Replace early-morning screen time with just 10 minutes of journaling. It helps organize your thoughts and sets a clear, focused tone for the day.

 

Declutter Your Space for a Clear Mind

As the saying goes, “less is more.” And in this case, it couldn’t be truer.

• Minimalist organization – A clean, clutter-free home—especially in spaces like the kitchen—makes daily life smoother and less stressful. A tidy space contributes to a clearer mind.
• Keep essentials within reach – Store frequently used items where they are easy to access. If coffee is a crucial part of your morning, make sure your coffee equipment and beans are always ready to use.

 

Final Thoughts

Slow living isn’t about doing everything at a snail’s pace. This movement is about making intentional choices that bring more ease and joy into your daily life. By simplifying your mornings, creating mindful

rituals, and reducing unnecessary distractions, you can transform even the most ordinary moments—like brewing your coffee—into something meaningful.

It doesn’t take a complete lifestyle overhaul to embrace slow living. Small shifts, like preparing your breakfast the night before, giving yourself a quiet moment before checking your phone, or savoring your morning coffee instead of rushing through it, can make all the difference.

So tomorrow, take a deep breath, slow down just a little, and truly enjoy that first sip of coffee.

Introduction

Have you ever wondered why coffee tastes like chocolate or berries? The answer lies in the cup!

Whether you’re a home brewer or a coffee professional, coffee cupping — or the process of tasting coffee — can be extremely useful. It helps you better understand the coffee you drink, its flavors, and sensory notes, and ultimately, discover your preferences.

In this article, we’ll share a bit about this method, how to taste coffee at home with basic tools and what to look for in each coffee.

 

What Is Coffee Tasting (Cupping)?

Coffee cupping is a standardized process used to evaluate the aroma, flavor, and overall quality of coffee. It involves brewing coarsely ground coffee with hot water and then tasting it systematically to assess its characteristics.

More than just a routine evaluation, the purpose of cupping is to identify the unique qualities of a coffee, such as its flavor profile, acidity, sweetness, and body. Additionally, it serves as a vital tool for quality control, sourcing new beans, and gaining a deeper understanding of how factors like origin, processing, and roast impact the final cup.

However, cupping isn’t just for professionals like roasters, baristas, or green coffee buyers. On the contrary, it’s also an exciting and educational activity for coffee enthusiasts who want to explore and fully appreciate coffee’s incredible diversity.

 

The Cupping Process – Step-by-step

Tasting coffee at home isn’t complicated, and the recipe can be easily adapted to the tools you already have.

Gather Your Materials:

• Freshly roasted coffee – Preferably single origin, so you can evaluate its specific characteristics.
• Burr grinder – Ideally, grind your coffee fresh to preserve its flavors and aromas.
• Hot water
• Cupping bowls or small glasses – Make sure all bowls are of the same size (or very similar) and hold between 180ml and 250ml.
• Spoons – While there are specific cupping spoons, any deep spoon will work.
• Scale – A kitchen scale works fine.
• Timer
• Notebook
• Extra cups – You’ll need extra bowls or glasses to clean your spoon between tastings.

Prepare the Coffee:

• Weigh the coffee – Use a 1:18 ratio (e.g., 11g of coffee for 200g of water).
• Grind the coffee – Use a coarse grind, similar to a French press.
• Label your bowls – If you’re tasting multiple coffees, label each one to keep track.

Smell the Dry Grounds:

• Place the ground coffee in the bowls (one coffee per bowl).
• Smell the dry grounds and note any initial aromas (e.g., floral, fruity, chocolatey).

Add Hot Water:

• Pour hot water directly over the grounds in a circular motion, ensuring all the coffee is wet. Start your timer.
• Fill the bowls to the rim and let them steep for 4 minutes.

Break the Crust:

• At the 4-minute mark, gently stir the surface with your spoon to break the crust.
• Inhale deeply as you stir; this releases the coffee’s aroma. Take note of the difference between the dry and wet aroma.
• After breaking the crust, scoop out any floating grounds.

Taste the Coffee:

• Begin tasting at the 11-minute mark. Before this, the coffee may still be too hot.
• Use a cupping spoon to scoop the coffee and slurp it loudly (yes, loudly!). This aerates the coffee, allowing you to experience its full flavor.

Assess the Flavor and take notes on these key attributes:

The flavors and aromas in coffee come naturally from the plant itself, they aren’t added during processing. The type of soil, climate, altitude, and growing conditions all play a crucial role in shaping a coffee’s unique taste profile. Just like wine grapes, coffee beans absorb characteristics from their environment, resulting in notes of fruit, chocolate, nuts, or spices. By assessing these key attributes, we can better understand and appreciate the complexity of each cup.

• Aroma: How does it smell? How has it changed?
• Flavor: What specific tastes stand out (e.g., fruity, chocolatey)?
• Acidity: Is it bright and lively or mild? Is it sweet or bitter?
• Body: How does it feel on your tongue?
  1. Light, like tea.
  2. Silky, as if milk was added.
  3. Heavy, almost like thick syrup.
• Aftertaste: Does the flavor linger or fade quickly?

Compare the Coffees and Take Notes:

• Repeat the tasting for each coffee and notice how the flavors and acidity evolve as the coffee cools.
• Compare their profiles, identifying what makes each one unique.
• Take notes to help you remember and refine your preferences.

Pro Tips!

• Clean your spoon – Rinse your spoon between tastings to avoid cross-contamination.
• Trust your senses – Your first impression is often the most accurate.
• Spit the cofffee – In coffee tasting, just like in wine tasting, you shouldn’t drink the coffee you’re tasting. Slurp it and then spit it out—you don’t want to be over-caffeinated.
• Don’t rush – Flavors evolve as the coffee cools. Revisit each bowl.
• Enjoy the process – This is as much about discovery as it is about evaluation.

 

What to Look For: The Flavor Wheel Basics

Cupping is all about uncovering the unique characteristics of each coffee through its flavors and aromas. Moreover, our perception of flavor is deeply tied to our culture and personal experiences, making every tasting session unique.

Beyond that, tasting coffee is also an exercise in connecting with our personal flavor memory. Since everyone’s references are different, there are no “wrong” flavor notes—rather, it’s all about what you perceive and how you interpret those flavors. Here’s a breakdown of what to focus on:

Flavor Categories:

Coffee flavor is built on key elements like sweetness, acidity, bitterness, body, and aftertaste. Each sip reveals a unique balance of these traits. When tasting coffee, consider these main attributes:

• Sweetness: Is it naturally sweet, like honey, caramel, or ripe fruit?
• Acidity: Does it have a bright citrusy note or mellow stone fruit qualities?
• Bitterness: In balance, it can resemble dark chocolate or roasted nuts.
• Body: What’s the texture like—light, silky, or heavy?
• Aftertaste: How long does the flavor linger?

Aroma Profiles:

Coffee aromas range from nutty and floral to fruity and spicy. Identifying scents before tasting helps uncover the depth and complexity of each coffee.Aromas often hint at a coffee’s flavor. Look for notes like:

• Nuts: Almond, hazelnut.
• Florals: Jasmine, rose.
• Fruits: Citrus, berries, tropical fruits.
• Spices: Cinnamon, clove.
• Chocolate: Milk or dark chocolate.
• Earthy: Tobacco, cedar.

Personal Preference:

Coffee tasting is personal—there’s no right or wrong. Pay attention to what you enjoy most, take notes, and let your palate guide your coffee journey.

• Experiment: Notice the flavors you gravitate toward—fruity, chocolatey, or nutty?
• Take notes: Over time, you’ll identify patterns in what you enjoy.
• Don’t overthink it: Everyone’s palate is unique.

The Flavor Wheel:

The SCA Coffee Flavor Wheel is a tool for identifying coffee’s complex flavors and aromas. It starts with broad categories like fruity or nutty, then narrows down to specific notes like blueberry or hazelnut. Used in cupping, it helps both beginners and professionals describe coffee more accurately and explore its full sensory experience. Learn more about it in this article.

 

Conclusion

Cupping is more than just a method for evaluating coffee; rather, it’s an invitation to explore the intricate world of flavors, aromas, and textures.

Whether you’re a seasoned professional or a curious enthusiast, cupping not only refines your palate but also helps you connect with the story behind the beans and your personal flavor memory.

By following these steps and incorporating tools like the flavor wheel, you can gradually uncover subtle nuances and develop a deeper appreciation for coffee.

Ready to elevate your coffee experience? Grab your favorite beans, set up a cupping session, and tune in to Fábrica Coffee Roasters for more tips and flavor journeys.

 

In Portugal, coffee is not just a drink. It’s a ritual, a moment to pause, or a reason to meet friends. Whether it’s a quick bica after lunch, a galão with toast in the morning, or a simple invitation, “Do you want to have a coffee?”, coffee is part of the Portuguese lifestyle.

In this post, we’ll explore Portuguese coffee culture. Specifically, we’ll translate common orders into the language of specialty coffee and show how both worlds complement each other.

A Brief History of Coffee in Portugal

Portugal’s connection to coffee began in the 18th century. The country’s colonial ties with Brazil played a significant role. In fact, coffee arrived in Europe through Mediterranean ports in the 17th century, but it was Portugal’s colonial rule over Brazil that established coffee as a staple in Portuguese culture. Brazil, a major coffee producer, exported much of its beans to Portugal.

By the 18th and 19th centuries, coffee had become a key part of Portuguese life. Initially a luxury for the wealthy, it became accessible to all as trade grew. During this period, cafés also began to rise as cultural hubs. They weren’t just places to drink coffee but also spaces for intellectual discussions, artistic events, and even revolutionary plans.

The Importance of Cafés and Portuguese Culture

In the 20th century, Portuguese cafés became cultural centers, similar to Parisian cafés. Iconic spots like Café A Brasileira in Lisbon and Café Majestic in Porto were frequented by poets, writers, and intellectuals who shaped the country’s artistic identity. For example, Fernando Pessoa, one of Portugal’s greatest writers, was a regular at Café A Brasileira. Meanwhile, Café Majestic, with its Belle Époque design, was central to Porto’s art scene. These cafés were more than just places to drink bica; they were incubators of ideas and movements, influencing Portugal’s vibrant culture.

Interestingly, the term bica (espresso) is said to have originated at Café A Brasileira. It comes from the phrase beba isto com açúcar (drink this with sugar), which was used to balance the bitterness of the espresso. Over time, bica became synonymous with Portugal’s coffee culture.

Traditional Portuguese Coffee Orders: A Quick Guide

Coffee is deeply woven into Portuguese life. Common orders like bica, galão, and meia de leite reflect the country’s preference for smaller, stronger coffee. Let’s explore some of the most popular drinks:

• Bica, Cimbalino or simply “um café” – The standard order for a single espresso. In the south, ask for a “bica,” in Porto, it’s “Cimbalino,” or simply “um café.”
• Abatanado – A double espresso served in a larger cup, allowed to drip until the cup is full.
• Pingado or Garoto – A single espresso with a small amount of cold milk added at the end.
• Meia de leite – An espresso served in a larger cup, half coffee and half hot milk.
• Galão – An espresso served in a tall glass, filled mostly with hot milk. It has more milk than a meia de leite.
• Café com gelo – Popular in summer, this consists of an espresso poured over ice.
• Mazagran – An iced coffee with espresso, lemon juice, sugar, and ice, perfect for hot days.

Translating Tradition to Specialty Coffee

While traditional Portuguese coffee orders like bica and galão are a key part of the country’s culture, specialty coffee offers a new way to enjoy these classic drinks. Specialty coffee focuses on high-quality beans, precise brewing, and unique flavors from different origins.

Therefore, translating traditional Portuguese coffee orders into the world of specialty coffee isn’t just about changing names. It’s about enhancing these drinks with single-origin beans, lighter roasts, and modern brewing methods. Let’s look at how Portugal’s classic coffees change in the specialty coffee world.

• Bica or Cimbalino → Single espresso
• Abatanado → Americano (In abatanado, the coffee drips until the cup is full. In an americano, hot water is added to a double espresso.)
• Pingado or Garoto → Macchiato (Pingado usually uses cold milk.)
• Meia de Leite → Flat White
• Galão →  Latte or Cappuccino
• Café com gelo →  Iced Coffee
• Mazagran →  Iced Coffee Lemonade

The Specialty Coffee Twist: How It’s Different

Specialty coffee brings a refined approach to Portuguese coffee. Traditional Portuguese coffee often uses a blend of Arabica and Robusta beans. Robusta contributes a stronger, more bitter flavor. On the other hand, specialty coffee focuses on 100% Arabica beans, which offer smoother, more complex flavors. At Fábrica Coffee Roasters, we source only high-quality Arabica beans, creating a richer, more nuanced experience than the typical blends found in many Portuguese cafés.

Here’s how traditional Portuguese coffee differs from specialty coffee:

• Roast Profile
  • Traditional Portuguese coffee: Darker roasts, focusing on boldness and strength.
  • Specialty coffee: Lighter roasts, highlighting unique flavors from the beans’ origins.
• Bean Type
  • Traditional Portuguese coffee: A blend of Arabica and Robusta beans, with Robusta contributing bitterness.
  • Specialty coffee: 100% Arabica, offering a smoother, more refined taste with unique flavors.
• Flavor
  • Traditional Portuguese coffee: Strong and bitter, with fewer distinct flavor notes.
  • Specialty coffee: Bright, aromatic, and complex, with flavors ranging from fruity and floral to chocolatey and nutty.

Conclusion: A Cup of Portugal for Every Taste

Both traditional Portuguese coffee and specialty coffee have their place in Portugal’s rich culture. The rituals of cafés, where every bica and galão represents a moment of connection, remain central to daily life. At the same time, specialty coffee offers new ways to enjoy coffee, elevating the experience with new methods, flavors, and techniques.

At Fábrica Coffee Roasters, we embrace the beauty of both worlds. We invite you to try a new twist on your favorite traditional drinks, brewed with the expertise of specialty coffee. Whether you’re a lifelong bica fan or new to specialty coffee, we offer an experience that honors the past and embraces the future. Visit on of our locations for a cup, and taste the difference!

Coffee lovers and baristas often debate the best roast for espresso versus filter brewing, but what if there was one roast profile that could do it all?

The omni roast is a versatile approach to coffee roasting that delivers a balanced and delicious cup, whether brewed as an espresso or a pour-over. In this article, we’ll explore the science behind omni roasting, its benefits, brewing tips, and why it’s becoming a favorite among specialty coffee roasters and drinkers alike.

The Science Behind Omni Roasting

Omni roasting is a method designed to strike a balance between the brightness and complexity of filter roasts and the deeper, caramelized flavors of espresso roasts. Traditionally, coffee beans are roasted differently depending on their intended brew method. Filter roasts are typically lighter to preserve acidity and clarity, while espresso roasts are developed longer to enhance body and sweetness. At Fábrica Coffee Roasters, we follow the same logic: we roast our filter coffee lighter and our espresso coffee to a medium-dark profile.

When we first introduced our Santa Fé decaf, we initially offered it only for espresso. However, over time, we recognized its potential. Through various roasting experiments, we arrived at an intermediate omni roast. We tested it across different brewing methods and found that from V60 to espresso, this roast level provided an excellent balance.

In this sense, an omni roast finds the sweet spot where the coffee remains vibrant for filter brewing while still having enough development for a well-balanced espresso.

Key factors that influence an omni roast include:

• Roast Development: Finding the optimal end temperature and time to preserve aromatics without under-developing the beans.
• Caramelization & Acidity: Balancing sweetness with acidity so the coffee shines in multiple brewing methods.
• Origin & Processing Method: To achieve a successful omni roast, it’s essential to first understand the coffee you’re working with. Some coffees, such as certain Ethiopian varieties or honey-processed beans, adapt better to omni roasting than others. Ethiopian coffees tend to have a natural acidity that can withstand a slightly darker roast, while honey-processed beans possess inherent sweetness, making them more versatile.

The History of Omni Roasting

Omni roasting is a relatively recent concept in the coffee industry, emerging from the evolution of specialty coffee roasting and shifting consumer preferences.

Around the 2010s, some roasters began challenging the traditional idea that different brewing methods required separate roast profiles. Inspired by Nordic-style roasting, which favored lighter profiles with pronounced acidity, Scandinavian roasters led the movement by treating coffee as a versatile product rather than locking it into a specific brew method. At Fábrica Coffee Roasters, we also draw inspiration from this Nordic-style approach, focusing on highlighting the coffee’s natural characteristics through careful roast development.

Why It Gained Traction

The growing diversity of home brewing methods played a significant role in the rise of omni roasting. Coffee enthusiasts began experimenting with various techniques, from pour-over and espresso to AeroPress and immersion methods, often switching between them depending on convenience and preference. This shift in consumer behavior encouraged roasters to develop a more versatile roast profile that could perform well across different brewing styles.

At the same time, roasters recognized that an omni roast allowed them to highlight the unique characteristics of coffee origins while maintaining balance. By carefully managing roast development, they could create a profile that preserved acidity and clarity for filter brewing while also offering enough depth and sweetness for espresso. This approach ensured that the coffee’s inherent flavors were showcased, regardless of the brewing method.

Additionally, sustainability and inventory management became crucial factors in the adoption of omni roasting. Maintaining separate roast profiles for different brewing methods required more resources, increased production complexity, and sometimes led to unnecessary waste. By embracing an omni roast approach, roasters could streamline their operations, reduce excess stock, and offer a more efficient, flexible product to their customers.

Today, omni roasting is a recognized approach embraced by many specialty coffee brands worldwide. It aligns with the modern coffee drinker’s demand for versatility, quality, and simplicity.

Brewing an Omni Roast: Tips & Tricks

Since an omni roast is designed for multiple brew methods, here’s how to get the best out of your coffee:

For Espresso:

• Use a slightly coarser grind than a traditional espresso roast.
• Lower the dose slightly (e.g., 18g instead of 20g for a double shot) to balance brightness and body.
• Experiment with longer extractions (e.g., 1:2.5 ratio) to bring out sweetness.

For Filter Brewing:

• Stick to a medium-coarse grind to highlight clarity and balance.
• Adjust water temperature between 92-96°C based on how much brightness you prefer.
• Allow for a slightly longer brew time than a traditional light roast to extract enough sweetness.

Conclusion: A Balanced Approach to Roasting

At Fábrica Coffee Roasters, we balance tradition with innovation. While we continue to roast each coffee to bring out its fullest potential, we’ve also embraced omni roasting for our decaf, select blends, and special releases to offer greater versatility. This approach allows our customers to explore different brew methods without compromising quality or flavor.

By thoughtfully combining both conventional and omni roasts, we ensure every coffee delivers a memorable experience—whether you’re pulling an espresso shot or enjoying a filter brew.

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Finding the right espresso recipe for each coffee can be tricky. Often, we want to try a new origin or a different coffee from what we’re used to, but we end up frustrated with the calibration process. As a result, we play it safe and stick to the coffee we already know.

Many coffee lovers struggle with dialing in espresso. That’s why we created this guide — to help you calibrate your espresso with confidence. We teamed up with Danielle, a roaster at Fábrica Coffee Roasters and an experienced barista, to talk about what she considers the fundamental steps, the golden rules of espresso, and the tricks to getting it right.

Introduction – Why is Dialing In Important?

Danielle is currently one of the roasters at Fábrica Coffee Roasters and is responsible for ensuring that the roasted coffee served in the stores is exactly as intended. With over four years of experience as a professional barista and roaster, we knew she would be the perfect person to explain the calibration process and its importance.

–         Why is espresso calibration important?

1. Balance of Flavors: Proper dialing in helps balance acidity, sweetness, bitterness, and body in the cup, avoiding overly sour or bitter shots.
2. Consistency: It allows you to achieve repeatable results, ensuring each espresso tastes great and meets the same standard.
3. Showcasing the Coffee: Every coffee has unique characteristics based on its origin, roast, and processing. Dialing in highlights those qualities, letting the coffee shine.

In short, dialing in is about mastering your brewing variables to bring out the coffee’s best flavors while maintaining consistency in every shot.

Step 1: Choosing the Right Espresso Coffee & Starting Ratios

“When I don’t know the coffee, and my only references are the packaging details (flavor notes, origin, and process), I always start with the coffee-to-water ratio. Assuming we’re working with a double portafilter basket and following a 1:2 ratio, I begin with:

18g of ground coffee (in) for a final yield of 36g of extracted espresso (out).

This starting point has been very useful to me, and I consider it a golden rule because it helps me understand the coffee’s potential and gives me a basic idea of its main characteristics.”

 

Step Two: Tasting and Adjusting the Ratio for Flavor Profiles

“The next step is to taste the coffee and understand its overall flavor profile. Generally, when dialing in an espresso, I tend to categorize coffees into two broad flavor groups and then adapt the recipe accordingly. Let’s look at these groups and what they indicate:”

• Chocolatey, nutty, round: A coffee with this type of flavor profile allows for more dilution since too much concentration can extract excessive bitter compounds. In this case, I slightly increase the yield for a sweeter, rounder cup—for example, 18g of ground coffee for a final yield of 40g.
• Fruity, floral, delicate: If the coffee leans toward these flavors, it benefits from a higher concentration to enhance its characteristics. Since a 1:2 ratio is already relatively concentrated, we can stick to the initial parameters and start adjusting other variables.

Step 3: Adjusting the Espresso Dose for Better Flavor

Once we have a clearer idea of the direction a specific coffee is taking us, we can decide whether to adjust the dose, meaning the initial amount of coffee.

Danielle explains that adjusting the dose alters the 1:2 ratio, but the impact on flavor differs from simply adding or removing water. When we increase the dose, we extract more soluble solids—more flavor and aroma components.

So, when should we adjust the dose?

• When the coffee tastes flat or weak.
• If the coffee is fruity or we feel it could have more intense flavors.
• When the coffee is more chocolatey, and after increasing the yield, we find that the body and sweetness have improved, but there’s still room for more intensity and acidity.

“This step is delicate, and I recommend increasing the dose very gradually—by just 0.1g at a time. This small increment ensures precise control over flavor adjustments without drastically altering the extraction, making it easier to identify the ideal balance” For example:

• First shot: 18.1g – taste it.
• Second shot: 18.2g – taste it.
• Repeat until satisfied.

We asked Danielle to give us a real-life example using two of our espressos, where she adjusted a recipe for a fruity espresso and a chocolatey espresso. Here’s what she shared

 

Step Four: Grinding and Extraction Time

What else affects espresso dialing? Two key factors: grind size and extraction time. However, at a beginner level, we believe it’s more important to first master the previously mentioned factors before moving on to these. Here’s why:

• Grind size: Every grinder is different, with countless grind settings. To understand the basic principles of espresso extraction, it’s essential to first control the initial ratio factors. In many cases, the results of grind size adjustments can also be achieved by changing the coffee dose, which in a double portafilter can range from 18g to 21g.
• Extraction time: The ideal extraction time is typically between 25 to 30 seconds, but this is only a guideline. Variations are normal as long as the espresso remains balanced in flavor. According to SCA(Specialty Coffee Association) standards, extraction time should be considered as a reference rather than a strict rule. Since it depends on previous decisions regarding ratio and dilution, it can often be adjusted indirectly.

How do you know when to adjust the grind size?

• If extraction is too long: Using the initial ratio, the 36g yield takes 50 seconds → Coarsen the grind.
• If extraction is too short: Using the initial ratio, the 36g yield takes 15 seconds → Finer grind needed.

Final Espresso Tips & Danielle’s “Golden Rule”

• Portafilter basket: Knowing your equipment is crucial, particularly your portafilter basket capacity, to properly adjust the coffee dose:
  • Single: 8g in → 16g out (never go below 8g)
  • Double: 18g in → 36g out (never go below 18g)
• Tamping: Even distribution and proper tamping ensure a balanced extraction, allowing water to flow evenly through the coffee.
• Taste, but don’t over-caffeinate! Just like in wine tastings, when experimenting with espresso recipes, it’s okay to spit out the coffee.
• Calibration is a learning process of trial and error. Repetition helps refine your palate and discover your preferences. Most importantly—embrace the journey! Experimenting with different variables can be both exciting and rewarding, helping you deepen your understanding of coffee while refining your skills. Enjoy the process and have fun!

Troubleshooting Common Issues

Understanding espresso’s flavor defects helps determine what to adjust:

• Too acidic? Short extraction or low yield → Increase extraction time.
• Too bitter? Over-extracted or high yield → Reduce dose or yield.
• Salty taste? Extreme over-extraction → Use less coffee or adjust grind size coarser.

Conclusion and Checkpoints 

In this article, we covered the basic principles of espresso calibration. With insights from our roaster and professional barista Danielle, we explored the golden rules of espresso and what to look for when tasting.

• Aim for flavor balance: Adjust acidity, sweetness, bitterness, and body.
• Follow the 1:2 ratio:
  • Double: 18g in → 36g out
  • Single: 8g in → 16g out
• Taste and adjust for flavor profiles:
  • Chocolatey/nutty: More dilution.
  • Fruity/delicate: More concentration

Most importantly, have fun! Learning to dial in espresso should be an enjoyable and rewarding experience. Share your results with us on social media or reach out with any questions!

Preparing a good coffee is not very difficult, but it is not as simple as it seems. This happens because neglecting some details is normal and can compromise the quality of the drink, altering the flavor, body, and aroma.

To extract the best from your coffee, you need to pay attention to some factors before and during preparation.

Here we highlight some common mistakes that can help you prepare your coffee in the best way.

 

• First of all, you have to choose the correct grind, for the correct method: 

The most common reason why your coffee may taste too bitter or too sour is the wrong grind size of the coffee beans. Each drink preparation method requires a different grind.

Finer grinds are recommended for espresso or Moka Pot methods, and coarser grinds are recommended for french press, cold brew, etc. Always check which grind is most suitable for the method you are preparing your coffee.

• Second, you can´t use any type of water in your coffee, why is that?

It is common to think that this makes no difference and we end up filling the teapot with tap water, which tends to be the most practical and economical option.

However, this attitude is not correct, as the water may contain impurities that affect the quality of the beverage. Therefore, the idea is to use mineral or filtered water to prepare your coffee, which will have a positive impact on the flavor.

 

• The third is very important too, choose the right ratio of grammage and water

The ratio between the amount of coffee and water used during the brewing process could be the problem. If you don’t use enough coffee or use too much water, your cup will taste sour. And if you exaggerate the amount of ground coffee, you will be drinking bitter coffee.

Investing in a coffee scale can also eliminate failed attempts. Weighing the number of beans and water you are using, whether for an espresso or a Pour-over preparation, will help you perfect the flavor.

• Fourth, sorry but you cannot use boiled water

Brewing coffee with very hot water destroys the coffee’s delicate flavors and volatile oils, resulting in bitterness and stripping away its acidity. The ideal temperature to prepare coffee is just below the boiling point, around 90 degrees.

There is a good trick for taking measurements without a thermometer. To reach the ideal temperature, let the water start to boil, turn off the heat and wait 45 seconds or you can buy a kettle with built-in temperature control.

 

• The last and most common mistake of all: don’t put sugar in your coffee

Mixing sugar directly into water or coffee is a very common but wrong habit, both for your health and for enjoying your coffee. Also is good to remember that many coffees or blends are already naturally sweetened. In addition, sugar nullifies the true taste of the drink and should therefore be avoided. Our valuable tip is to test, and drink your specialty coffee without sugar, at least the first sip, and evaluate this consideration yourself. Remember that taste is personal.

So, take into account these valuable tips to prepare the best coffee possible, and remember that having fresh coffee is paramount when preparing your coffee. If you need tools to help you at any stage, it’s worth checking out our online store, any doubt doesn’t hesitate to contact us.

 

Understanding Coffee Bags

For those just entering into this beautiful world of specialty coffee, finding the right coffee for your personal preference might not be that simple in the beginning, but the process is soo worth it!

To help us in our coffee quest, we are going to break down the following key points you will commonly find on a bag of beans:

1. Origin (Name of the farmer, farm, producer, village, region, etc)
2. Altitude
3. Variety of the Tree
4. Processing Method
5. Roasting level and date
6. Score
7. Sensory note

Origin

Origin is the story of all that makes up the unique journey of a coffee from the farm to the cup. The more traceable, the better.

You will likely find 1) coffees of a ‘single origin’ and 2) ‘blends’, or coffees that are blended together.
You may also find micro-lots or nano-lots, which are special single-origin coffees: rare, refined and delicious.

It may be easier to initially select your coffee by its’ country of origin: usually, African coffees are the fruitiest, brightest and juiciest. Central and South American coffees are usually heavier, with bolder bodies and flavors of chocolate and caramel.

Buying single-origin coffees allow us to taste the unique characteristics of each bean, terroir, processing, etc. Buying blends can also be interesting, as a rich, full-bodied coffee may be blended with a fruity juicy coffee for a balanced mouthfeel and interesting sensory experience.

Here at Fábrica, we prefer to showcase the individual characteristics of our beans, so mostly sell in single-origin.

Altitude

The ‘Altitude’ of a coffee plantation is measured in Meters Above Sea Level (MASL)

Usually, the higher altitude a coffee, (1000 MASL plus) the higher the density, the higher the quality and complexity, but this is not always true. There is a lot of climate factors that affect the flavor and overall quality of a coffee.

The coffee publication ‘Perfect Daily Grind’ gave a lovely example where a coffee grown on the Galapagos Islands, Ecuador, with only 200 MASL, with a colder and specific climate, provides a complex, tasty and sweet coffee.

Variety of Tree

Coffee begins its life as a fruit on a tree. And like many fruits, has different species and varieties.
The most commercialized species are Arabica and Canephora (Robusta)

Species: Specialty coffees tend to always be Arabica; known for its’ wide scope of potential flavors, delicate aromas and pleasant notes on the palate. They are more difficult to farm, as they require specific climates and conditions for their growth and are susceptible to diseases and pests. Robusta is popular in the commodities sector. The flavor is more intense and bitter, and contains almost double the caffeine content of Arabica.

Varieties: The genus Coffea has around 100 varieties, a handful of which are commercially relevant. Some common varieties are; Bourbon, Catuaí, Gesha, Various Heirloom varieties, Caturra, Scott Laboratories: SL34 and SL28.

They each have their own individual characteristics.

Processing Type

How the coffee fruit is processed down to its seed form (known as a coffee ‘bean’) has a huge impact on the flavor. There are three main processing methods;
1. Washed, 2. Semi-washed (Honey) and 3. Natural,
but we are beginning to see some very interesting developments in the processing of coffee such as various phases of controlled fermentation.

1. Washed: This usually results in a cleaner tasting coffee.
2. Semi-Washed (Honey): A combination of the natural and washed methods. The fruit is pulped and dried with the mucilage still attached. Results in a fuller coffee than its washed counterpart.
3. Natural: Can result in fruitier flavors with enhanced round sweetness. Is harder for the farmer to control the drying process.

Roast Grade and Date

It is common for a roastery to sell one or more roast types. Usually a darker one for espresso and a lighter one for filter.
When buying beans, try and buy the freshest you possibly can. (Don’t trust a coffee that has only the expiration date on it, as coffee won’t expire for a long time, but can taste flat after a month or two from the roast date) For best results, BEGIN using them around a week after their roast date and try to FINISH them between one to two months after their roast date.

Grading

For a coffee to be certified as “specialty” it needs to be tasted and evaluated (as 80 out of 100 or higher) through a specific method (known as cupping) by various qualified professionals (known as Q-graders).

Here are some points a coffee will be graded on:

1. Aroma
2. Uniformity
3. Absence of defects
4. Sweetness
5. Flavor
6. Acidity
7. Body
8. Finish
9. Overall harmony
10. Final concept

According to the SCA (Specialty Coffee Association), “the quality attributes of coffee cover a wide range of concepts, ranging from physical characteristics, such as origins, varieties, color and size, and even environmental and social concerns, such as the production systems and the working conditions of the coffee workforce”

Sensory Notes

All of the descriptive flavor notes we see on the coffee bags are naturally occurring, and the product of the coffee bean’s journey from the farm to the cup. The coffees are described by professional coffee tasters at the various phases of testing, and lastly with us here at the roastery.

Hopefully this has helped you to better understand specialty coffee bag labels. For any further questions, don’t hesitate to contact us!