# Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g ## Commerce action policy **Price:** £11.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lofbergs-brazil-coffee-lovers-medium-roast-whole-bean-400g/` _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/lofbergs-brazil-coffee-lovers-medium-roast-whole-bean-400g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Löfbergs **Price:** £11.20 GBP **Caffeine:** Caffeinated **GTIN:** 7310050012483 **Stock:** instock ## Summary Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean is a Brazilian single origin from the Swedish family roastery, soft and nutty with a milk-chocolate depth and very low acidity, picked into the Teas.co.uk selection as the whole bean bag that almost nobody dislikes.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; bag, valve and liner can require different disposal routes. You will need a grinder: coarse for a cafetiere, medium for a filter, fine for espresso. Grind fresh each time.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. Grind guidance, dose, water temperature and storage are covered in the detailed Q and A tab below. ## Description Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean is a Brazilian single origin in whole bean form, from the Swedish family roastery, in a 400g valved bag. Two things in that sentence do most of the work: Brazil and whole bean. Brazil is the origin that gave the world its idea of what plain good coffee tastes like, and whole bean means the freshness clock has not started yet. Brazilian coffee has a recognisable character and it is the reason this bag is an easy recommendation rather than an adventurous one. Low acidity, a soft nutty sweetness, a chocolate tone through the middle, and very little of the sharp fruit that makes some single origins divisive. Taken to a medium roast rather than pushed dark, all of that stays in the cup: there is enough roast development for body and depth without burning off the sweetness the bean brought with it. It is a coffee almost nobody dislikes, which is exactly what you want from a 400g bag that a household has to finish. Löfbergs roasts in Sweden, a country that drinks more coffee per head than almost anywhere in Europe and consequently expects a great deal from an ordinary weekday cup. The house style follows from that: clean, even, unfussy roasting aimed at the kitchen rather than the competition bench. The Taste Profile Nutty Sweetness: ●●●●○ (4/5) The headline. Soft, almost hazelnut, and entirely natural to the bean. Chocolate Depth: ●●●●○ (4/5) A milk-chocolate tone through the middle rather than a dry cocoa one. Acidity: ●○○○○ (1/5) Very low, which is the classic Brazilian signature and why this suits everyone. Bitterness: ●●○○○ (2/5) Mild. A medium roast never builds much of it. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Löfbergs Löfbergs is a Swedish family roastery, and Sweden is a useful thing to know about a coffee brand. Per head, the country is one of the heaviest coffee drinkers in Europe, and the cup in question is usually a filter brew drunk several times a day rather than an espresso taken standing up. Roasting for that market means aiming at a clean, even, drinkable cup rather than a dramatic one, and this bag is squarely in that tradition. The origin, the bean species, any certification marks and the roast level number are printed on the bag you receive, and single origin offerings are re-sourced season to season, so read the pack in your hand rather than a figure quoted elsewhere. Packaging: Follow the current UK pack and local-authority guidance; the bag, the valve and any inner liner can require different disposal routes. Why Whole Bean Is Worth The Grinder The one-way valve in the side of the bag is not decoration. Freshly roasted coffee gives off carbon dioxide for days, and the valve lets it out without letting oxygen in. That is why a sealed bag of beans can sit in a cupboard for months and still be good, while an opened bag of pre-ground coffee is noticeably duller in two or three weeks. Grinding is what starts the clock in earnest, because it exposes an enormous amount of surface area to the air all at once. Grinding at the point of brewing is the single largest improvement most people can make to their coffee, ahead of a better machine and well ahead of a more expensive bag. A modest burr grinder does the job. A blade grinder chops rather than grinds and gives you dust and boulders in the same spoonful, which extract at different rates and produce a cup that is bitter and sour at the same time. How Does Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g Compare to: Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg: the same house and the same Brazilian character in a kilo bag. The kilo is a longer commitment once opened, so it suits a household of coffee drinkers rather than one person. Taylors of Harrogate Rich Italian Roast Ground Coffee, 400g: same weight, opposite proposition. That one is dark, ready-ground and built for milk; this one is medium, needs a grinder, and is better black or with a splash. Löfbergs Brazil Single Origin Ground Coffee, 250g: the same coffee already ground. Take it if you have no grinder and would rather have the cup today than the potential. Ideal Brewing Conditions Whole beans give you a lever that ground coffee does not: grind size. Coarse for a cafetiere, medium for a filter, fine for a stovetop or an espresso machine. Getting that right matters more than anything else you do, because the grind decides how quickly water can pull flavour out of the coffee. The Filter Or Cafetiere Cup Measure: Eight grams per 200ml mug, or sixty grams per litre in a filter machine. Grind: Coarse, like sea salt, for a cafetiere. Medium, like table salt, for a paper filter. Water: Freshly boiled and rested for about a minute, landing near 93 to 96°C. A medium roast takes a little more heat than a dark one. Steep: Four minutes in a cafetiere, lid on, with a stir at one minute to wet the crust. Plunge slowly and pour it all out. Espresso And Cold Espresso: Grind fine and dose eighteen grams for a double. Brazilian beans give a thick, sweet, nut-forward shot that needs no sugar. Milk drinks: A medium roast holds up to about 150ml of milk. Past that, the nuttiness gets quiet and you are mostly drinking milk. Cold brew: Coarse grind, sixteen grams per 200ml of cold water, twelve hours in the fridge, then strain. The low acidity makes this one of the better beans for it. Grind fresh: Every time. Grinding a week ahead throws away most of what you paid for. Getting The Most Out Of Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g Grinder: required. A burr grinder rather than a blade one, if the choice is available to you. Water temperature: 93 to 96°C. Boiling water is still too hot, even for a medium roast. Storage: the bag resealed and clipped, in a cool dark cupboard. Not the fridge, where temperature swings pull moisture into the beans. Best with: almond pastries, a plain croissant, milk chocolate, or on its own mid-morning. Safety And Purity What is in the bag: roasted coffee beans and nothing else. No sugar, no sweetener, no dairy and no added flavouring. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: plain roasted coffee is not itself a listed allergen, but roasting and packing sites handle other products. Caffeine and sensitivity: coffee is a stimulant. If you are pregnant, caffeine sensitive or watching your intake for any reason, count your mugs and take advice from your GP or midwife rather than from a product page. ## Product Questions What does Brazilian coffee taste like?Soft, nutty and chocolatey with very low acidity. Brazil is the origin most people have in mind when they think of plain good coffee, and it lacks the sharp fruit notes that make some single origins divisive. Taken to a medium roast, all of that stays in the cup. Do I need a grinder?Yes. These are whole beans, which is the point of the format. If you have no grinder, the same coffee is sold pre-ground in a 250g bag. If you are buying one, a modest burr grinder beats an expensive blade grinder every time. How many mugs does a 400g bag make?Around 50, at an eight gram dose for a 200ml mug. That figure is worked out from the pack weight, not a claim printed on the bag. What grind should I use?It depends on the brewer. Coarse, like sea salt, for a cafetiere. Medium, like table salt, for a paper filter. Fine for a stovetop pot or an espresso machine. Grind size decides how fast water can pull flavour out, so it matters more than any other adjustment. What is the little valve on the bag for?It is a one way valve. Freshly roasted coffee gives off carbon dioxide for days, and the valve lets it out without letting oxygen back in. That is why a sealed bag of beans stays good for months while an opened bag of ground coffee does not. What water temperature should I use?Around 93 to 96°C, which means letting the kettle stand for about a minute. A medium roast takes a little more heat than a dark one, because its compounds are less soluble, but water straight off a rolling boil still scorches the cup. Does it work with milk?Up to about 150ml. A medium roast has less weight behind it than a dark Italian roast, so beyond that the nuttiness goes quiet and you are mostly drinking milk. It is genuinely better black or with a splash. Can I use it for espresso?Yes, and Brazilian beans are a traditional espresso base for good reason. Grind fine, dose around eighteen grams for a double, and expect a thick, sweet, nut-forward shot that needs no sugar. The low acidity is what keeps it comfortable at espresso strength. Is it good for cold brew?One of the better beans for it. Low acidity is exactly what a long cold steep rewards. Use a coarse grind, sixteen grams per 200ml of cold water, twelve hours in the fridge, then strain through a paper filter. Should I freeze the beans?A cool dark cupboard is fine for a 400g bag you will finish in a couple of months, and it avoids the real risk with freezing, which is condensation every time the bag comes out. The fridge is worse than either, because the temperature swings pull moisture into the beans. Why does a Swedish roaster matter?Sweden drinks more coffee per head than almost anywhere in Europe, and the cup in question is usually filter coffee taken several times a day. Roasting for that market means aiming at a clean, even, drinkable cup rather than a dramatic one, which is exactly what this bag delivers. Is medium roast weaker than dark roast?Not weaker, different. A medium roast keeps more of the bean's own sweetness and develops less bitterness; a dark roast trades that sweetness for weight and cocoa depth. Roast colour is also not a caffeine gauge, which is the most persistent myth in coffee. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee beans400g, the whole of the packEverything you taste. Whole rather than ground, which is why the aromatic compounds are still locked inside the bean instead of leaving into the air.OriginBrazil, per the brand's own namingThe classic low-acidity origin: soft nutty sweetness and a milk-chocolate tone rather than sharp fruit. The exact region and the bean species are stated on the bag.Roast levelMediumEnough roast development for body and depth without burning off the natural sweetness the bean arrived with. The roast number, where the brand prints one, is on the pack.Water (added by you)The bulk of the finished cupEight grams per 200ml mug, or sixty grams per litre in a filter machine, at 93 to 96 degrees rather than straight off the boil.Pack: Caffeinated. Best before date printed on the pack.Percentages are not published for this coffee and we have not invented any. Black coffee carries almost no calories; anything added at the cup, milk or sugar, changes that entirely, and the nutrition panel on the pack is the figure to work from.Sourcing & blend. Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g comes from a Swedish family roastery, and Sweden is a useful thing to know about a coffee brand. Per head the country is one of the heaviest coffee drinkers in Europe, and the cup in question is usually a filter brew taken several times a day rather than an espresso drunk standing up. Roasting for that market means aiming at a clean, even, drinkable result rather than a dramatic one. Brazil is the origin that suits that brief best: low acidity, soft nutty sweetness and a chocolate tone, without the sharp fruit that divides opinion. The medium roast keeps all of it, because pushing further into the roast would break down the acids and sugars the bean arrived with and replace them with bitterness. The one-way valve in the bag lets the carbon dioxide from roasting escape without letting oxygen in, which is what keeps whole beans good for months. For the origin detail, the bean species, the certification marks and the recycling route carried by the bag in your hand, read the current pack.What is in Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g, and what is not:In: roasted coffee beans, and nothing else.No added flavourings, sugar or sweeteners: the nuttiness and the chocolate tone are the bean and the roast, not an added ingredient.No dairy in the bag: brewed black it is a plant based drink; milk is something you add.Grinder note: whole beans need grinding at the point of brewing. Coarse for a cafetiere, medium for a filter, fine for a stovetop pot or an espresso machine. ## Flavour Science The flavour of Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g is built in three layers, and with whole beans you hold rather more of the construction in your own hands than with any other coffee format. Reading the layers in order explains what the origin and the roast have decided, and what the grinder leaves to you.The outer layer is aromatic, and in a bag of whole beans it is still largely locked away. The volatile compounds that make coffee smell like coffee sit inside the bean's cell structure until it is broken open, which is the entire argument for grinding at the point of brewing: the smell that fills a kitchen the moment a grinder runs is the same smell that slowly leaves an opened bag of pre-ground coffee over a fortnight. On this coffee the aroma is warm and nutty rather than sharp or smoky, and it carries a distinct chocolate note that survives into the cup rather than staying in the air.The flavour spike arrives mid palate, and here the origin does more work than the roast. Brazilian coffee is characteristically low in acidity, which is a matter of the bean and the growing conditions rather than anything the roastery does, and low acidity is why this cup reads as soft and round rather than bright and sharp. What fills the space acidity would occupy is sweetness: a nutty, almost hazelnut tone with a milk-chocolate depth underneath it. The medium roast is chosen precisely to keep that. Push the beans further and you break down the sugars and acids the bean arrived with while building bitter, dry, cocoa-toned compounds in their place, which is a legitimate choice but a different coffee. Stop in the middle, as here, and the natural sweetness survives with enough roast development behind it to give the cup body.The base structure is the finish, and on a medium roast Brazilian it is smooth, moderately long and clean rather than drying. It fades rather than grips, which is why this is a coffee people drink several mugs of without tiring of it and why it works as well at eleven in the morning as at seven. A cup that finishes sour and thin usually means the grind was too coarse or the brew too short; one that finishes harsh and drying usually means the water was too hot or the grind too fine for the brewer.Getting it right in the cup. Grind size is the lever that matters most, because it sets how quickly water can pull flavour out of the coffee. Coarse, like sea salt, for a cafetiere, where the water sits in contact with the grounds for four minutes. Medium, like table salt, for a paper filter, where it passes through in two or three. Fine for a stovetop pot or an espresso machine, where contact is measured in seconds and pressure does the work. Use eight grams per 200ml mug, or sixty grams per litre in a filter machine, with water at 93 to 96°C. A medium roast is slightly less soluble than a dark one and takes a touch more heat, but water straight off a rolling boil still scorches the cup. In a cafetiere give it four minutes with a stir at one minute, plunge slowly and pour it all out. Grind fresh every time; grinding a week ahead throws away most of what a whole bean bag is for.How water and temperature change it. The same beans give a measurably different cup depending on the water and the heat. Hotter water and a longer contact time pull more of the heavier compounds for a fuller, slightly more drying result; cooler water or a shorter brew keeps the nutty sweetness forward and the body lighter. Hard tap water flattens what little brightness a Brazilian has and can leave the cup tasting dull and chalky, so a filter jug is a bigger improvement than a more expensive bag would be. Very soft water goes the other way and can make the cup taste hollow, because there is not enough dissolved mineral content to carry the flavour compounds out of the grounds. Cold water changes it most of all: steeped coarse for twelve hours in the fridge, this coffee turns markedly sweeter and almost entirely un-bitter, because the bitter compounds are the least soluble at low temperature and the low acidity leaves nothing sharp behind. None of this is a fault in the beans. It is the same coffee responding to the conditions you build around it, and once the grind and the water are settled the cup repeats itself every morning. ## Recipe Ideas Löfbergs Brazil Coffee Lovers Medium Roast Whole Bean, 400g gives you the grind as well as the dose, so these builds start with what to set the grinder to. Six serves, from the plain filter mug to a cold brew the low acidity is unusually well suited to. Ways to brew it, born here first The Everyday Filter Mug The cup a Swedish roastery has in mind, and the one that shows the nuttiness most clearly. 5 min 1 mug Easy You'll need 8g beans, ground medium 200ml water at 93 to 96 degrees A filter cone and paper Method Rinse the paper filter with hot water and tip the water away. Grind 8g to the texture of table salt. Wet the grounds with a little water, wait thirty seconds, then pour the rest slowly. Serve as soon as it has drawn through. What you'll end up with: A clean, soft, nutty mug with a milk-chocolate depth and almost no sharpness. Coarse Ground Cafetiere The most forgiving brewer in the house, provided you get the grind right. 6 min 1 mug Easy You'll need 8g beans, ground coarse 200ml water at 93 to 96 degrees A cafetiere Method Grind to the texture of sea salt, not finer. Pour and put the lid on with the plunger up. Stir the crust down at one minute. Plunge slowly at four minutes and pour the whole jug out. What you'll end up with: A fuller-bodied version of the same cup, with more texture from the oils a paper filter would hold back. Brazilian Double Espresso Low acidity is what makes a Brazilian bean comfortable at espresso strength. 4 min 1 double Medium You'll need 18g beans, ground fine Filtered water in the tank A warmed double cup Method Grind 18g fine and level it in the basket before tamping. Pull around 36ml over roughly 25 to 30 seconds. Adjust the grind finer if it runs fast, coarser if it chokes. What you'll end up with: A thick, sweet, nut-forward shot that genuinely does not need sugar. Twelve Hour Cold Brew The build low acidity rewards most, and the easiest thing in this list to get right. 10 min + overnight 3 glasses Easy You'll need 48g beans, ground coarse 600ml cold water Ice to serve A jug and a paper filter Method Grind coarse and stir into the cold water. Refrigerate for twelve hours. Strain through a paper filter in a sieve. Serve over ice, neat or cut with water. What you'll end up with: A markedly sweeter, almost un-bitter coffee. Keeps three days in the fridge. Swedish Filter Pot For Four Coffee as a Swedish kitchen actually makes it, by the jug rather than the cup. 8 min 4 mugs Easy You'll need 48g beans, ground medium 800ml cold water in the machine A filter machine Method Grind 48g medium, which is sixty grams per litre. Rinse the paper filter before you fill it. Brew and take the jug off the hotplate as soon as it finishes. What you'll end up with: Four even mugs. Leaving the jug on a hotplate is what makes filter coffee taste stewed, so decant it. Coffee And Hazelnut Tray Bake Using the nutty side of a Brazilian bean in the oven rather than the mug. 35 min 12 squares Medium You'll need 100ml strong brewed coffee, cooled 100g chopped hazelnuts 200g soft brown sugar 200g self raising flour Method Brew 100ml at double strength, 16g in 100ml, and cool it. Beat it into the sugar, flour, 2 eggs and 150g of softened butter. Fold in the hazelnuts and spread into a lined tin. Bake at 180°C for 30 to 35 minutes. What you'll end up with: A soft tray bake where the coffee and the hazelnuts read as one flavour. Keeps four days in a tin. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._