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    "id": 1073440,
    "title": "L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g",
    "slug": "lofbergs-brazil-single-origin-ground-coffee-250g",
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    "url": "https://teas.co.uk/product/lofbergs-brazil-single-origin-ground-coffee-250g/",
    "modified": "2026-09-25T23:28:52+01:00",
    "excerpt": "L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g is a filter-ground coffee from one country rather than a blend of several. Brazil is the easiest single origin to start with: low in acidity, nutty, cocoa-leaning and heavy in the cup rather than sharp. L\u00f6fbergs is a Swedish family roaster from Karlstad, working in a filter-coffee tradition that keeps the roast a shade lighter than Italian houses do.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; pack and closure can require different disposal routes.Ideal in a cafetiere or filter machine at 60g per litre. Ground coffee stales faster than instant, so reseal tightly and plan to finish the pack within a few weeks of opening.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. Storage notes and brewing guidance are also published in the detailed Q and A tab below.",
    "content_text": "L\u00f6fbergs Brazil Single Origin is a ground coffee from one country rather than a blend of several, and that single decision is what the pack is selling. Blends exist to hit a consistent house flavour by balancing beans against each other; a single origin does the opposite, letting one growing region speak for itself. Brazil is the sensible place to start if you have never bought a single origin before, because Brazilian coffee is the least demanding of them: low in acidity, nutty, chocolate-leaning and heavy in the cup rather than sharp or floral.\n\nL\u00f6fbergs is a Swedish family roaster based in Karlstad in V\u00e4rmland, and it has stayed in the same family for several generations. That matters here because Sweden drinks more filter coffee per head than almost anywhere, and Nordic roasters have a long habit of roasting a little lighter than southern European houses do. The result is a cup that keeps the origin character rather than burying it under roast. This is the 250g ground pack, which is the standard size for a household that brews a jug a day, and it is ground for filter brewing.\n\nThe Taste Profile\n\nNutty depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The signature Brazilian note, closer to roasted hazelnut than to anything sharp.\nCocoa: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A dark chocolate register through the middle of the cup.\nAcidity: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low, which is what makes Brazilian coffee so easy to drink and so forgiving to brew.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Heavy and round. Stands up to milk without needing a dark roast to do it.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind L\u00f6fbergs\nL\u00f6fbergs roasts in Karlstad and has been family owned across several generations, which in coffee terms means decisions get made on a longer horizon than a quarterly one. The Swedish domestic market is a filter coffee market above all else, and the roasting style reflects that: a roast taken far enough to develop sweetness and body but not so far that everything tastes of the roast rather than of the bean. The company publishes its sustainability and certification commitments on pack; if a particular certification is part of your buying decision, read the current label rather than taking it on trust from a product page.\nPackaging: Follow the current UK pack and local-authority guidance; the pack and any valve or closure can require different disposal routes.\n\nHow Does L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g Compare to:\n\n Taylors of Harrogate Brasilia: the obvious British cross-shop, also Brazilian and also ground for filter. Taylors roasts to a British filter palate; L\u00f6fbergs brings the Nordic habit of keeping the roast a shade lighter, which lets more of the nutty origin character through. Both are honest coffees.\n Lavazza ground coffee: Lavazza is Italian, blended and roasted considerably darker for espresso. Against it this reads sweeter, lighter and less bitter. If you brew in a cafeti\u00e8re or a filter machine rather than a moka pot, this is the better fit.\n Supermarket own-label Brazilian ground: usually roasted darker to be forgiving. What you gain here is a roaster with a filter tradition behind it and a pack that names one origin rather than one continent.\n\nIdeal Brewing Conditions\nGround coffee is less forgiving than instant, because you are now running an extraction rather than dissolving something. Two numbers do most of the work: the ratio of coffee to water, and the temperature of the water. Get those right and the brew method matters less than people think.\n\nThe Cafeti\u00e8re\n\nRatio:Around 60g per litre, which is roughly 15g for a 250ml mug or two heaped tablespoons.\nWater:Boiled, then rested thirty to sixty seconds, so you pour at around 92 to 96 degrees.\nBloom:Pour just enough water to wet the grounds, wait thirty seconds while they swell, then fill. This releases trapped carbon dioxide that otherwise blocks extraction.\nTime:Four minutes, then plunge slowly and decant. Coffee left sitting on its grounds keeps extracting and turns bitter.\n\nFilter And Pour Over\n\nRatio:The same 60g per litre. Weigh it once with kitchen scales and you will never need to weigh it again.\nRinse the paper:Run hot water through the filter and discard it before brewing, or the first cup tastes of cardboard.\nPour in stages:Bloom, then two or three steady additions rather than one flood. Even wetting gives even extraction.\nTarget:Three to four minutes total for a single mug. Much faster and it will taste thin; much slower and it will taste harsh.\n\nGetting A Good Jug Out Of This Pack\n\nWater temperature: 92 to 96\u00b0C. Boiling water scalds the grounds and pulls bitterness forward.\nRatio: 60g per litre as a starting point. Adjust the coffee, not the time.\nGrind: This is ground for filter. That makes it ideal for a cafeti\u00e8re and a filter machine, usable in a moka pot, and too coarse for espresso.\nWater quality: Filtered water makes a bigger difference to ground coffee than to instant. In a hard water area it is the cheapest upgrade available.\nIced version: Brew at 90g per litre straight onto a jug half filled with ice, so the coffee chills instantly and keeps its aroma.\nCaffeine note: A regular caffeinated coffee. L\u00f6fbergs makes decaffeinated products separately.\nBest with: A cinnamon bun, almond biscuits, or plain and black mid-morning in the Swedish manner.\n\nStorage And Honest Notes\nGround coffee stales quickly, and honestly. Grinding multiplies the surface area exposed to air, and aroma starts leaving from the moment the pack is opened. This is the single biggest difference between ground coffee and a jar of instant, and no amount of good brewing recovers it. Reseal the pack tightly, keep it somewhere cool and dark, and plan to finish 250g within a few weeks of opening rather than a few months.\nDo not keep it in the fridge. Coffee absorbs odours readily and condensation forms every time the pack comes out of the cold. A sealed container in a cupboard beats a fridge every time.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nOn single origin: it means one country, not one farm. A single origin Brazil is still a lot of farms and a lot of Brazil, and the pack is the authority on what else it does and does not claim.",
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                "title": "Product Questions",
                "content": "What does Brazilian coffee taste like?Nutty, cocoa-leaning, heavy in the cup and low in acidity. Brazil is the least demanding of the single origins, which is why it is the sensible one to start with if you have only ever bought blends. Expect roasted hazelnut and dark chocolate rather than anything bright or floral.What does single origin actually mean here?One country, not one farm. A single origin Brazil is still a lot of farms and a lot of Brazil. The point is that the pack is not balancing several countries against each other to hit a house flavour, so what you taste is the growing region rather than the blender's recipe.How much coffee per cup?Start at 60g per litre, which is roughly 15g, or two heaped tablespoons, for a 250ml mug. Weigh it once with kitchen scales and you will never need to weigh it again. Adjust the coffee rather than the brew time when the cup is not right.Will this grind work in my machine?It is ground for filter. That makes it ideal in a cafetiere and a filter machine, workable in a moka pot though slightly coarser than a moka pot ideally wants, and too coarse for espresso. If you own an espresso machine, buy beans and grind them instead.What temperature should the water be?92 to 96 degrees, which means boiling the kettle and letting it stand thirty to sixty seconds. Water straight off the boil scalds the grounds and pulls bitterness forward. This matters more with ground coffee than with instant because you are running an extraction rather than dissolving something.What is blooming and do I need to bother?Pour just enough water to wet the grounds, wait thirty seconds while they swell and fizz, then fill. Roasted coffee holds carbon dioxide, and that gas physically keeps water away from the grounds. Blooming lets it escape first. It costs half a minute and it is the most noticeable free improvement available.How long should it brew?Four minutes in a cafetiere, then plunge and decant. Three to four minutes total for a pour over. Do not leave brewed coffee sitting on its grounds: it keeps extracting and turns bitter, which is why the second mug from a cafetiere so often tastes worse than the first.How many cups will 250g make?About 35 small cups at the conventional 7g measure, or nearer 20 if you brew large cafetiere mugs at 12g. That is our own estimate rather than a pack claim, and how you brew moves it considerably.How do I store it once it is open?Resealed tightly, somewhere cool and dark, and finished within a few weeks rather than a few months. Grinding multiplies the surface area exposed to air, so ground coffee stales far faster than beans or instant, and no amount of careful brewing gets that aroma back.Should I keep it in the fridge or freezer?Not the fridge. Coffee absorbs odours readily and condensation forms every time the pack comes out of the cold, which is worse for it than room temperature. A sealed container in a dark cupboard beats a fridge every time.Who are L\u00f6fbergs?A Swedish family coffee roaster based in Karlstad in V\u00e4rmland, owned by the same family across several generations. Sweden is a filter coffee country above all else, and Nordic roasters have a habit of roasting a shade lighter than Italian houses, which is why this keeps its origin character instead of tasting mainly of roast.Is it organic or certified?L\u00f6fbergs produces certified and organic lines, but they are separate products and we would rather you read the current pack than take a claim from a product page. If a specific certification is part of your buying decision, the label is the authority on it.Does it make good iced coffee?Very good, because the low acidity means it does not go sour when chilled. Either cold brew it overnight at 70g per litre, or brew hot at 90g per litre straight onto a jug half filled with ice so it chills instantly and keeps its aroma. Both builds are in the Recipe Ideas tab."
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                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted ground coffee, single origin Brazil100% of the pack contentsThe only thing in the pack. Nutty depth, cocoa through the middle, heavy body and low acidity are all origin character rather than anything added.OriginBrazil, one countrySingle origin means one country, not one farm. The pack is not balancing several origins against each other to hit a house flavour, so the growing region is what you taste.Roast levelNot published as a number on this listingNordic roasters characteristically take the roast far enough to build sweetness and body but not so far that everything reads as roast. Check the pack for any roast marker.GrindFilter grindIdeal for a cafetiere and a filter machine, workable in a moka pot, too coarse for espresso.Added ingredientsNoneNo sugar, no flavourings, no chicory. Coffee only.Pack: L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g; roasted ground coffee, filter grind. Best before date is printed on the pack, but ground coffee is best judged by how long ago you opened it rather than by that date.Composition shown at the level the brand publishes it. Bean species, roast number, altitude, harvest and the per-cup caffeine figure are not stated on this listing and we do not estimate them. Nutrition figures for black coffee, and the full allergen statement, are printed on the current UK pack.Sourcing & roast. L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g is roasted by L\u00f6fbergs, a Swedish family coffee roaster based in Karlstad in V\u00e4rmland and owned by the same family across several generations. Sweden is a filter coffee market above almost all else, and the roasting style reflects that: developed enough for sweetness and body, restrained enough that the origin still speaks. L\u00f6fbergs publishes its sustainability and certification commitments on pack, and produces separate organic and certified lines; if a specific certification forms part of your buying decision, read the current label rather than trusting a product page for it.What is in L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g, and what is not:In: roasted ground coffee from Brazil, and nothing else. A single-ingredient product.No artificial colours, preservatives or added sugar: the sweetness people taste in Brazilian coffee is developed in the roast, not added to it.Packaging: the pack and any valve or closure can require different disposal routes. Follow the current UK pack and your local-authority guidance."
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            {
                "title": "Flavour Science",
                "content": "The flavour of L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g 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.The outer layer is aromatic, and with ground coffee it does not arrive all at once. The volatile compounds are still locked inside the cell structure of the roasted bean, so they release progressively as hot water works through the bed of grounds. That is why a cafetiere smells different at thirty seconds than it does at three minutes, and why the bloom matters: roasted coffee holds carbon dioxide, the gas physically keeps water off the grounds, and letting it escape first is what allows an even extraction. Brazil leads this layer with roasted nut and a warm cereal sweetness rather than with anything citrus or floral. It is also the layer that a stale pack loses first, which is why ground coffee is a few-weeks product and instant is a few-months one.The flavour spike arrives mid palate and is where the origin declares itself. Brazilian coffee is characteristically low in acidity, and that absence is as important as anything present: with no bright citric edge to cut through, the middle of the cup reads as nut, cocoa and a rounded sweetness sitting on a heavy body. It is the reason Brazil is the easiest single origin to drink and the most forgiving to brew, because low acidity means a slightly over-extracted cup goes flat rather than sour, and a slightly under-extracted one goes thin rather than sharp. A Nordic roast keeps this layer intact; take the roast darker, as Italian houses do for espresso, and the cocoa turns towards char and the nuttiness disappears.The base structure is the finish: long, sweet and dry, closing on dark chocolate rather than on bitterness. The heavy body is what carries it, and it is also what lets this coffee take milk without a dark roast having to do that work. A well brewed cup should still be interesting on the last mouthful, and if it is not, the usual culprit is coffee that has been sitting on its grounds after brewing and has kept extracting past the point where it should have been decanted.Getting it right in the cup. Two numbers do most of the work: 60g of coffee per litre of water, and water at 92 to 96 degrees, which means boiling the kettle and letting it stand thirty to sixty seconds. Bloom first with just enough water to wet the grounds, wait thirty seconds, then fill. Four minutes in a cafetiere, then plunge slowly and decant into a jug or a mug rather than leaving it on the grounds. Three to four minutes total for a pour over, poured in stages rather than one flood so the bed is evenly wetted. If the cup is not right, change the dose rather than the time: more coffee for a thin cup, less for a heavy one. And rinse paper filters with hot water before brewing, or the first mug tastes faintly of cardboard.How water and temperature change it. Ground coffee responds to water far more than instant does, because the water is doing the extracting rather than simply dissolving. Hotter water and a longer contact time pull more of the heavy, bitter compounds for a fuller but harder cup; cooler water or a shorter brew keeps the nutty top notes forward and the body lighter. Cold brewed overnight at around 70g per litre, this coffee changes character usefully rather than merely getting colder: the low acidity that makes it forgiving hot makes it exceptionally smooth cold, with the cocoa pushed forward and almost no bitterness at all. None of that is a fault in the pack, it is the same grounds responding to the brew you build around them, and once you have found your ratio the result is repeatable every morning."
            },
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                "title": "Recipe Ideas",
                "content": "L\u00f6fbergs Brazil Single Origin Ground Coffee, 250g is a filter grind, which means most home brewing methods are open to you and one is not. Seven builds below cover the cafetiere, two pour-over routes, the moka pot with its caveat, two cold serves and the Swedish way of drinking it.\nBrewing methods, born here first\n\n \n The Cafetiere, Properly\n \n How to brew The Cafetiere, Properly with L\u00f6fbergs Brazil.\n \n 5 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 30g L\u00f6fbergs Brazil, about 4 heaped tablespoons\n 500ml water at 92 to 96\u00b0C\n Kitchen scales, once\n \n \n \n Method\n \n Weigh 30g of L\u00f6fbergs Brazil Single Origin Ground Coffee into a warmed cafetiere. That is the 60g per litre ratio.\n Bloom with just enough water to wet the grounds and wait 30 seconds while they swell.\n Fill to 500ml, put the lid on without plunging, and leave for 4 minutes.\n Plunge slowly and decant the lot into mugs or a jug straight away.\n \n \n \n What you'll end up with: A heavy, sweet, nutty cup. Decanting is the step people skip: coffee left on its grounds keeps extracting, which is why the second mug usually tastes worse than the first.\n\n \n Single Mug Pour Over\n \n How to brew Single Mug Pour Over with L\u00f6fbergs Brazil.\n \n 4 min\n 1 mug\n Medium\n \n \n \n You'll need\n \n 15g L\u00f6fbergs Brazil\n 250ml water at 92 to 96\u00b0C\n A paper filter and cone\n \n \n \n Method\n \n Rinse the paper filter with hot water and throw that water away, or the first mug tastes of cardboard.\n Add 15g of L\u00f6fbergs Brazil Single Origin Ground Coffee and level the bed.\n Bloom with 40ml of water, wait 30 seconds, then pour the rest in two or three steady additions.\n Finish at three to four minutes total. Much faster reads thin, much slower reads harsh.\n \n \n \n What you'll end up with: A cleaner, lighter cup than the cafetiere gives, with the nutty top notes further forward. The paper takes out the oils that give a cafetiere its weight.\n\n \n Filter Machine Jug\n \n How to brew Filter Machine Jug with L\u00f6fbergs Brazil.\n \n 8 min\n 4 to 6 mugs\n Easy\n \n \n \n You'll need\n \n 60g L\u00f6fbergs Brazil\n 1 litre filtered water\n A paper filter\n \n \n \n Method\n \n Use 60g of L\u00f6fbergs Brazil Single Origin Ground Coffee per litre. This is the grind the machine was designed for.\n Fill with filtered water rather than hard tap water; it makes more difference here than anything else you can change.\n Brew, then take the jug off the hotplate.\n A hotplate cooks coffee. Decant into a flask if you are not drinking it within twenty minutes.\n \n \n \n What you'll end up with: The Swedish default, and the method this coffee is ground for. The hotplate is what ruins most office filter coffee, not the beans.\n\n \n Moka Pot, With A Caveat\n \n How to brew Moka Pot, With A Caveat with L\u00f6fbergs Brazil.\n \n 6 min\n 2 small cups\n Medium\n \n \n \n You'll need\n \n L\u00f6fbergs Brazil, enough to fill the basket level\n Hot water to the valve line\n A low hob flame\n \n \n \n Method\n \n Fill the base with hot water to just below the valve. Starting hot shortens the time the coffee spends heating and stops it stewing.\n Fill the basket with L\u00f6fbergs Brazil Single Origin Ground Coffee, levelled but not tamped.\n Brew on a low flame with the lid open, and take it off the heat the moment the flow turns pale and starts to sputter.\n The caveat: a filter grind is slightly coarser than a moka pot ideally wants, so expect a lighter, less syrupy result than a dedicated moka grind gives.\n \n \n \n What you'll end up with: A workable moka pot cup rather than an ideal one. It is worth knowing the limitation before you blame yourself for the result.\n\n \n Overnight Cold Brew\n \n How to brew Overnight Cold Brew with L\u00f6fbergs Brazil.\n \n 10 min + 12 hours\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 70g L\u00f6fbergs Brazil\n 1 litre cold water\n A large jar or jug\n A filter or muslin to strain\n \n \n \n Method\n \n Stir 70g of L\u00f6fbergs Brazil Single Origin Ground Coffee into 1 litre of cold water in a jar.\n Cover and leave in the fridge for 12 to 16 hours.\n Strain through a paper filter or muslin, twice if you want it clean.\n Serve over ice, black or cut with milk. It keeps four or five days covered in the fridge.\n \n \n \n What you'll end up with: Exceptionally smooth, cocoa forward, almost no bitterness. Brazil's low acidity is what makes it such a good cold brew coffee; a bright African coffee goes sour cold where this does not.\n\n \n Flash-Chilled Iced Filter\n \n How to brew Flash-Chilled Iced Filter with L\u00f6fbergs Brazil.\n \n 5 min\n 2 glasses\n Medium\n \n \n \n You'll need\n \n 30g L\u00f6fbergs Brazil\n 330ml water at 92 to 96\u00b0C\n 170g ice, in the jug before you start\n \n \n \n Method\n \n Put 170g of ice into the jug first. It replaces part of the brewing water, which is why the dose stays at 30g.\n Brew 30g of L\u00f6fbergs Brazil Single Origin Ground Coffee with 330ml of hot water straight onto the ice.\n Swirl until the ice has gone.\n Pour over fresh ice in a tall glass.\n \n \n \n What you'll end up with: Iced coffee in five minutes instead of twelve hours, and more aromatic than cold brew because the hot water extracts the volatiles and the ice traps them immediately.\n\n \n Fika: Coffee And A Cinnamon Bun\n \n How to serve Fika: Coffee And A Cinnamon Bun with L\u00f6fbergs Brazil.\n \n 5 min\n 2 people\n Easy\n \n \n \n You'll need\n \n 30g L\u00f6fbergs Brazil\n 500ml water at 92 to 96\u00b0C\n Cinnamon or cardamom buns\n A little cold milk, optional\n \n \n \n Method\n \n Brew 30g of L\u00f6fbergs Brazil Single Origin Ground Coffee in 500ml of water, filter or cafetiere, either is correct.\n Serve black or with a little cold milk, in ordinary mugs rather than anything ceremonial.\n Put cinnamon or cardamom buns on the table.\n Sit down with it. Fika is the sitting down, not the coffee.\n \n \n \n What you'll end up with: The nutty cocoa body is a natural match for cinnamon and cardamom, and the low acidity means the coffee does not fight the sweetness of the bun."
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