# Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g ## Commerce action policy **Price:** £22.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/cafedirect-organic-machu-picchu-peru-coffee-beans-750g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/cafedirect-organic-machu-picchu-peru-coffee-beans-750g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Cafédirect **Price:** £22.80 GBP **Caffeine:** Caffeinated **GTIN:** 5060198252358 **Stock:** instock ## Summary Cafédirect Organic Machu Picchu Peru Coffee Beans is 750g of organic whole beans, picked into the Teas.co.uk curator selection for households that grind to order.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.At an eight-gram dose it holds about ninety-four cups, which is our own calculation on the stated net weight. Peru generally gives gentle acidity, medium body and real sweetness, so it suits filter and cafetiere and takes milk without sugar. The pack name carries organic and no other certification word.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Cafédirect Organic Machu Picchu Peru Coffee Beans is seven hundred and fifty grams of organic whole beans from Peru; the same coffee also comes ready ground in a 200g pack. At an eight-gram dose that pack holds about ninety-four cups, our own calculation on the stated net weight rather than a figure from the brand. The Taste Profile The pack name gives us Peru, Machu Picchu and organic. What is below is how a Peruvian single origin typically behaves, offered as an expectation rather than as a measurement of this lot. Acidity: ●●●○○ (3/5) Gentle. Peru generally gives a soft, rounded brightness rather than the sharp citrus lift of an East African coffee, which is a large part of why it suits filter and cafetiere so well. Body: ●●●○○ (3/5) Medium. There is weight in the cup without the syrupy heaviness a dark Italian roast is built for. Sweetness: ●●●●○ (4/5) The regional signature, and the reason Peruvian coffee is so often used in organic blends. It takes milk well without needing sugar. Bitterness: ●●○○○ (2/5) Low, assuming sensible extraction. If your cup is bitter it is far more likely to be the grind or the water temperature than the bean. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Cafédirect Cafédirect is a British coffee house that built its name on single-origin coffees from smallholder growers, and Machu Picchu is the one most British shoppers recognise. Our reading is that the bag of beans is aimed at a household that owns a grinder and drinks coffee daily, and the small ground pack at someone buying occasionally. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us. On certification we are going to be precise. The pack name carries the word organic and we repeat it as the pack's word. If a mark matters to you, read the current UK pack rather than this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Sourcing And Packaging Weight: seven hundred and fifty grams. Yield: about ninety-four cups at an eight-gram dose, our own calculation on the stated net weight. Whole beans: a grinder is not optional. If you do not have one, buy the 200g ground pack instead. How Does Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g Compare To: Cafédirect 4 Organic Machu Picchu Ground Coffee, 200g: the same coffee ready ground. Buy that if you have no grinder or want to try the coffee before committing to a big bag, and buy this if you drink it regularly. Löfbergs Organic 100% Arabica Ground Coffee, 250g: the other organic option in our range. Ground rather than whole bean and a blend rather than a single origin, so it is the more consistent everyday cup and this is the more distinctive one. Taylors of Harrogate Flying Start 5 Roast Coffee Beans, 700g: the closest match in our range on pack size. A blend with no organic claim on the name, and built as a straightforward breakfast coffee rather than an origin you taste. Ideal Extraction Conditions A medium-bodied single origin with gentle acidity is forgiving at the filter end and demanding at the espresso end. Everything below assumes freshly ground beans, because ground coffee begins losing its aromatics within minutes and that is the whole reason for buying whole beans in the first place. The Espresso Serve Dose: eighteen to twenty grams in a double basket, ground fine enough that the puck holds together when you tap it. Water: ninety-three to ninety-six degrees. Below that a gentle coffee reads thin and sour; above it the bitterness arrives. Target: about thirty-six grams in the cup in twenty-six to thirty seconds. Runs fast, grind finer; chokes, coarser. Milk: the natural sweetness carries a flat white well, which is not true of every single origin. No sugar needed. The Cafetière And Filter Serve Cafetière: sixty grams of coarsely ground coffee per litre, four minutes, then break the crust, skim and plunge slowly. Pour-over: a medium grind, a thirty-second bloom with twice the coffee weight in water, then pour in slow circles to finish around three minutes. Water: just off the boil, about ninety-four degrees. Boiling water scalds a medium roast and takes the sweetness with it. Why it suits filter: soft acidity and medium body are exactly what a long brew flatters. This is the method we would start with. Grinding, Dosing And Storage Grind to order: grind only what you are about to brew. This is the single biggest difference between a good cup and a dull one, and it is the reason to buy beans at all. Keep the bag sealed: cool, dark, dry and airtight. Oxygen and warmth are what stale coffee, not time on its own. Not the fridge: damp and full of smells, both of which beans take on. A cupboard away from the hob is better. Freezing: workable for long storage in small airtight portions used without thawing the whole bag. A bag going in and out of the freezer every morning picks up condensation. Pace yourself: 750g is a lot of coffee for a light drinker, so if you are one, the 200g ground pack may genuinely be the better buy. Safety, Allergens And Caffeine Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine: this is a caffeinated coffee and it is not a decaffeinated line. The caffeine in a cup depends on the dose, the grind and the brew method as much as on the bean, so any single number would be misleading even if we had one. Certification: the pack name carries organic and nothing else. Origin claims: Peru and Machu Picchu come from the pack name. Anyone told to limit caffeine should follow that advice rather than this listing. ## Product Questions What does Machu Picchu mean on a coffee pack?It is the origin name the brand puts on this Peruvian coffee, and we repeat it as the pack's word. The current UK pack is the place to look. These are whole beans. Do I need a grinder?Yes, and it is not optional. If you do not own one, buy the 200g ground pack of the same coffee instead. Grinding to order is the entire reason to buy beans. What grind should I use?Coarse for a cafetiere, medium for a pour-over or a filter machine, fine for espresso. If espresso runs fast, grind finer; if it chokes, coarser. Adjust the grind before you adjust anything else. Is it organic?The pack name carries the word organic and we repeat it as the pack's word. Read the current UK pack. How much caffeine is in a cup?It is a caffeinated coffee and not a decaffeinated line. The caffeine in any cup depends on the dose, the grind and the method as much as on the bean, so a single number would mislead. How many cups will 750g make?About ninety-four at an eight-gram dose, which is our own calculation on the stated net weight rather than a figure from the brand. A heavier dose gives fewer cups and a stronger one. Should I keep the beans in the fridge or freezer?Not the fridge, which is damp and full of smells that beans take on. The freezer works for long storage in small airtight portions used without thawing the whole bag repeatedly, but a cool dark cupboard is fine for a bag you are drinking through. Does it take milk?Well, and without sugar. Peruvian coffee is known for natural sweetness, which is what carries a flat white or a latte where a sharper origin can turn thin under milk. What water temperature should I use?Ninety-three to ninety-six degrees, which is just off the boil. Boiling water scalds a medium roast and takes the sweetness with it, while water that is too cool leaves the cup thin and sour. Is coffee good for me?Anyone who has been told to limit caffeine should follow that advice rather than this listing. Is 750g too much to buy at once?It might be. Coffee stales through oxygen and warmth rather than time alone, so a light drinker working through a big bag slowly may get a better cup from the 200g ground pack. Buy the size you will actually drink. ## Ingredients & Nutrition ComponentProportionWhat it bringsWhole bean format750g whole roasted beansA grinder is not optional. Ground coffee starts losing its aromatics within minutes, so grinding to order is the single largest difference between a good cup and a dull one, and it is the entire reason to buy beans rather than grounds.Pack format750g; about 94 cups at an 8g dosePack: Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g; whole roasted beans from a single Peruvian origin, to be ground to order. Store cool, dark, dry and airtight, and keep the bag sealed between uses: oxygen and warmth are what stale coffee rather than time on its own. Not the fridge, which is damp and full of smells beans take on. Read the net weight, the roast level, the ingredient list, the allergen advice, the recycling instructions and the best-before or roasted-on date off the current UK pack.Characterising components shown. Peru, Machu Picchu and organic are the brand's own words from the pack name and are repeated as such. The tasting profile describes how a Peruvian single origin typically behaves and how we would set a grinder for one; it is offered as an expectation rather than as a measurement of this particular lot, and it is our own editorial assessment against the current pack format and the brand's published description. We have held no tastings and hold no brand specification sheets.Sourcing & blend. Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g is made by Cafédirect, a British coffee house that built its name on single-origin coffees from smallholder growers. Our reading is that the bag of beans is aimed at a household that already owns a grinder and drinks coffee daily, and the small ground pack at someone buying occasionally. That is our own editorial assessment and not a specification from the brand.What's in Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g, and what isn't: In: whole roasted coffee beans from a single Peruvian origin, 750g, nothing else named on the pack. No certification beyond the pack's own word: organic is on the name; no other mark is claimed, and no statement is made in the opposite direction. Not a decaffeinated line and not a flavoured coffee: the pack name claims neither and we describe neither. ## Flavour Science The flavour of Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow. What follows describes how a Peruvian single origin typically behaves rather than measuring this particular lot, because the pack gives us an origin and not a roast level, a process or a varietal.The outer layer is aromatic, and on coffee it is created by the roast rather than carried in by the green bean. Roasting drives the Maillard reaction and caramelisation, which between them build hundreds of volatile compounds on and just under the surface of the bean. Those compounds are why a bag smells extraordinary the moment it is opened and why a cup of coffee smells stronger than it tastes. They are also extremely fugitive. Grinding multiplies the exposed surface enormously, so ground coffee begins shedding its aromatics within minutes rather than days. That single fact is the whole argument for buying whole beans, and it is worth more to the finished cup than almost any other decision in the chain.The flavour spike is acidity and sweetness arriving together in the middle of the cup. Peru is known for a gentle, rounded brightness rather than the sharp citric lift of an East African coffee, and for a genuine sweetness that does not need sugar behind it. Those two together are why Peruvian coffee appears so often in organic blends: it is a good team player that is also pleasant alone. In the cup it means an approachable coffee that flatters filter and cafetiere methods, where a long steady extraction has time to draw sweetness out, and one that takes milk without collapsing into thinness. Bitterness should be low. When a coffee like this comes out bitter, the grind or the water temperature is almost always the culprit rather than the bean.The base structure is body and finish. Medium body means real weight in the mouth without the syrupy heaviness a dark Italian espresso roast is engineered to give, and the finish is clean and moderately long, fading rather than clinging. That middle position is why this bean is forgiving at the filter end of the range and more demanding at the espresso end: an espresso strips a medium-bodied coffee of its margin for error, so the dose, the grind and the shot time all matter more than they would with a heavy dark roast. Get them right and the sweetness carries a flat white with no sugar at all.Getting it right in the cup. Start with a cafetiere, which is the method this bean suits best and the hardest one to ruin. Sixty grams of coarsely ground coffee per litre, water just off the boil at about ninety-four degrees, four minutes, then break the crust, skim the foam and plunge slowly. For a pour-over use a medium grind, bloom for thirty seconds with twice the coffee weight in water and finish around three minutes. For espresso, eighteen to twenty grams in a double basket, ninety-three to ninety-six degrees, and about thirty-six grams in the cup in twenty-six to thirty seconds. Adjust the grind before you adjust anything else: faster than that and it wants to be finer, slower and it wants to be coarser. Grind only what you are about to brew, every time, and keep the bag sealed in a cool dark cupboard between uses.How water and temperature change it. Water is most of the cup by weight, so it is not a detail. Below about ninety degrees a medium roast under-extracts and reads thin, sour and hollow; above ninety-six it over-extracts and the bitterness arrives, taking the sweetness with it. Ninety-three to ninety-six is the working window and a kettle left off the boil for thirty seconds lands in it. Hard water is the second variable and it works against you twice: high mineral content mutes delicate acidity and flattens sweetness, and it scales a machine. A simple jug filter is the cheapest improvement most households can make to their coffee, and it is more noticeable on a gentle origin like this one than on a dark roast that is shouting anyway. Cold brewing is worth a try in summer: coarse grind, fourteen hours in the fridge at about seventy grams per litre, and the result is markedly sweeter and rounder with almost no bitterness, because the compounds that carry bitterness need heat to leave the grounds at all. ## Recipe Ideas Cafédirect Organic Machu Picchu Peru Coffee Beans, 750g is a medium-bodied single origin with gentle acidity, forgiving at the filter end and more demanding at the espresso end. Five methods below cover the cafetière it suits best, a pour-over, espresso with milk, a moka pot and an overnight cold brew. Recipes, born here first The Cafetière, Properly How to make The Cafetière, Properly with Cafédirect Machu Picchu Beans. 6 min 3 cups Easy You'll need 60g Cafédirect Machu Picchu beans, coarsely ground 1 litre water at about 94C A grinder set coarse A spoon for the crust Method Grind 60g coarsely, immediately before brewing. A fine grind in a cafetiere gives sludge and bitterness rather than strength. Pour water just off the boil over the grounds, filling the pot, and set a timer for four minutes. Break the crust at four minutes with a spoon, then skim off the foam and floating grounds and discard them. Plunge slowly and pour immediately. Coffee left sitting on the grounds keeps extracting and turns bitter. What you'll end up with: The method this bean suits best and the hardest one to get wrong, with the two steps most people skip: breaking the crust and pouring it all out. Pour-Over for One How to make Pour-Over for One with Cafédirect Machu Picchu Beans. 4 min 1 cup Medium You'll need 18g beans, ground medium 300ml water at about 94C A timer A cone, a filter paper and a scale Method Rinse the paper with hot water first and tip the water away, which removes the papery taste and warms the cone. Bloom with 36ml of water, twice the coffee weight, and wait thirty seconds while the bed swells and degasses. Pour the rest in slow circles in two or three additions, keeping the bed level and finishing at about three minutes. Taste before adjusting. Thin and sour means grind finer; harsh and drying means grind coarser. What you'll end up with: The cleanest cup this coffee gives, where the gentle acidity and the sweetness both have room rather than being buried under body. Espresso and a Flat White How to make Espresso and a Flat White with Cafédirect Machu Picchu Beans. 5 min 1 cup Medium You'll need 18-20g beans, ground fine 150ml whole or oat milk Water at 93-96C A tamper and a scale Method Dose 18 to 20g into a double basket, distribute evenly and tamp level. An uneven puck channels and the shot is lost before it starts. Pull for about 36g in the cup in 26 to 30 seconds. Faster than that, grind finer; slower, grind coarser. Steam the milk to about 60C with a fine even microfoam rather than big bubbles. Pour and taste it before reaching for sugar. The natural sweetness of a Peruvian coffee usually makes sugar unnecessary. What you'll end up with: A flat white that does not need sugar, which is the clearest demonstration of why Peruvian coffee gets used in blends as often as it does. Moka Pot on the Hob How to make Moka Pot on the Hob with Cafédirect Machu Picchu Beans. 8 min 2 small cups Medium You'll need Beans ground just coarser than espresso Pre-boiled water to the valve A low to medium hob A folded tea towel Method Fill the base with water that has already boiled, up to just below the valve. Cold water in the base cooks the grounds while it heats. Level the basket of grounds without tamping. A moka pot needs resistance, not compression. Brew on a low to medium heat with the lid open and take it off the moment the stream turns pale and starts to gurgle. Wrap the base in a damp towel to stop the extraction dead, which is what keeps the last of it out of the cup. What you'll end up with: A strong, concentrated cup with the bitterness left behind in the pot, which is the difference between a good moka and the reputation it has. Cold Brew Overnight How to make Cold Brew Overnight with Cafédirect Machu Picchu Beans. 14 hr 4 cups Easy You'll need 70g beans, ground coarse 1 litre cold water A large jar Ice and milk to serve Method Stir 70g of coarsely ground coffee into a litre of cold water in a jar, making sure every grain is wet. Refrigerate for fourteen hours. Longer gets stronger rather than more bitter, because the compounds that carry bitterness need heat to leave the grounds. Strain through a paper filter or a fine cloth, which takes two passes and is worth doing properly. Serve over ice, neat or cut with milk, and keep the rest in the fridge for up to three days. What you'll end up with: A markedly sweeter, rounder version of the same coffee with almost no bitterness in it, and the best use for a big bag in summer. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._