# Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg ## Commerce action policy **Price:** £21.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lofbergs-brazil-single-origin-whole-coffee-beans-1kg/` _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-single-origin-whole-coffee-beans-1kg/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Löfbergs **Price:** £21.60 GBP **Caffeine:** Caffeinated **GTIN:** 7310050015101 **Stock:** instock ## Summary Löfbergs Brazil Single Origin is a one country coffee from the Swedish family roaster founded in Karlstad in 1906, sold here as whole beans in a one kilogram bag for cafetieres, filter machines, espresso machines and bean to cup machines. It is nutty, chocolatey and low in acidity, picked into the Teas.co.uk curator selection as the easiest way into single origin coffee without speciality prices.Ingredients and dietary suitability: roasted coffee beans only. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: follow the current UK pack and local-authority guidance; foil, valve and label can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the origin's known character, and the brewing figures are our recommended starting points rather than pack instructions. 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 Löfbergs Brazil Single Origin is a one country coffee from a Swedish family roaster, sold as whole beans in a one kilogram bag. Where most supermarket beans are multi origin blends built for consistency, this one is the opposite proposition: you are buying the character of a single growing country, and Brazil has one of the most recognisable signatures in coffee. If you have been drinking blends and want to find out what origin actually tastes like without paying speciality prices, this is a sensible place to start. The kilogram format earns its keep in a household that drinks coffee daily. Smaller packs cost more per 100g and empty in a fortnight; a kilogram covers roughly two months at two coffees a day and brings the cost of a cup down to loose change. It suits a cafetiere and a filter machine as readily as an espresso machine, which matters if the household has more than one way of making coffee. The Taste Profile Nuttiness: ●●●●● (5/5) Roasted hazelnut and almond. This is the note Brazil is known for and it is unmistakable here. Chocolate: ●●●●○ (4/5) Milk chocolate rather than dark, sitting behind the nut. Acidity: ●●○○○ (2/5) Low. Brazilian coffee is grown at lower elevations than most East African origins, and that shows as softness rather than brightness. Body: ●●●●○ (4/5) Full and smooth. It carries well in a mug and takes milk without vanishing. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Löfbergs Löfbergs is a Swedish family coffee roaster founded in Karlstad in 1906 by three brothers, and it remains family owned. It is a serious name in a part of the world that takes coffee seriously: the Nordic countries drink more coffee per head than almost anywhere else, and the Swedish institution of fika, a coffee break taken properly and with something to eat, is a national habit rather than a marketing idea. Roast level, bean type and any certification marks are printed on the current pack and can change between production runs. Read the bag in front of you rather than a figure quoted online, ours included. Why Single Origin Matters Here A blend is designed to taste the same every time, which is a real virtue and the reason blends dominate supermarket shelves. A single origin is designed to taste of somewhere, which means it will shift a little from crop to crop, and that is the point rather than a flaw. Brazil is the largest coffee producing country in the world, and its coffees are generally grown at lower altitudes than the East African origins, which is the main reason they read nutty, chocolatey and soft rather than sharp and floral. It is also why Brazilian coffee turns up in so many espresso blends as the base that everything else is built on. Packaging: one kilogram bean bags are sealed foil with a one way degassing valve, letting carbon dioxide out of freshly roasted beans without letting oxygen in. Follow the current UK pack and your local authority guidance for disposal; foil, valve and label can require different routes. How Does Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg Compare To: Löfbergs Espresso: the sibling bag from the same roaster, taken darker and aimed at the machine. The Brazil is the gentler, more versatile of the two and much better suited to a cafetiere or filter. Lavazza Qualità Rossa: Rossa is a multi origin Arabica and Robusta blend built for strength and crema. The Löfbergs is softer, sweeter and shows its origin. Pick Rossa if you want punch, this if you want character. Lavazza Qualità Oro: both are all Arabica in character and both drink sweet, but Oro is a blend tuned for consistency while this is one country expressed plainly. Oro leans floral; the Brazil leans nutty. Ideal Extraction Conditions This is a forgiving coffee that works across most methods, which is unusual for a single origin. Grind size, dose and water temperature decide the cup, in that order. The Filter And Cafetiere Serve Cafetiere: coarse grind, 60g per litre at 94 degrees, four minutes, break the crust, skim, plunge slowly and decant immediately. Pour over: medium grind, 60g per litre, a 30 second bloom with twice the coffee weight in water, then pour in stages to finish around three minutes. This method shows the nut and chocolate notes most clearly. Filter machine: medium grind, 60g per litre. A low acidity coffee is the right choice for a jug that will sit on a hotplate, because brightness is the first thing heat destroys. Cold brew: coarse grind, 70g per litre, 14 to 18 hours in the fridge. Brazilian coffee cold brews into something close to liquid praline. The Espresso And Bean To Cup Serve Dose: 18g into a double basket, levelled and tamped flat. Water: 93 to 94 degrees Celsius. A low acidity coffee can take a little more heat than a dark blend without turning harsh. Yield: 36g in the cup over 25 to 30 seconds. Bean to cup: middle grind, medium strength. If the cup reads thin, raise the dose before you touch the grind. Grinding, Dosing And Storage Grind to order: the nut and chocolate aromatics are volatile and go first. This is the entire argument for buying beans. Storage: sealed, cool, dark, never the fridge. Condensation is worse for beans than air. Decant into an airtight jar if the bag does not reseal. Open bag window: aim to finish an opened kilogram inside about a month for the aroma, and keep the bulk sealed rather than sitting in the hopper. Safety, Allergens And Caffeine Ingredients and dietary suitability: roasted coffee beans and nothing else. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients, and the nut character in the cup is roast flavour rather than any nut content. Caffeine: this is a caffeinated coffee. The amount in your cup depends on the dose you grind and the method you brew with rather than anything on the bag, so no single figure applies. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake. Traditional use: in Sweden coffee is taken as fika, a proper break with something to eat alongside it, usually twice a day. It is a habit worth borrowing. ## Product Questions What does "single origin" actually mean, and why should I care?It means the coffee comes from one growing country rather than being blended across several. A blend is built to taste identical every time; a single origin is built to taste of somewhere, and will shift a little from crop to crop. That variation is the point, not a defect.What does Brazilian coffee taste like?Nutty and chocolatey with low acidity and a full, soft body. Brazil grows most of its coffee at lower elevations than the East African origins, and lower-grown coffee reads softer and sweeter rather than bright and floral. It is the reason Brazilian coffee turns up as the base of so many espresso blends.Is this whole bean or ground?Whole bean, one kilogram. You will need a grinder, or a bean to cup machine with one built in. Löfbergs also sell this coffee pre-ground if you do not have a grinder; the beans will not work in a filter machine as they are.Who are Löfbergs?A Swedish family coffee roaster founded in Karlstad in 1906 by three brothers, and still family owned. The Nordic countries drink more coffee per head than almost anywhere else, and Löfbergs is one of the established names in that market.What is the best way to brew it?It is unusually flexible for a single origin. A pour over at 60g per litre shows the nut and chocolate most clearly; a cafetiere at the same ratio for four minutes gives you more body. It also pulls a decent espresso at 18g in, 36g out. Very few single origins are this easy-going.How many cups from a kilogram?About 125 cups at a single shot dose of 8g, or roughly 55 at an 18g double. In a cafetiere at 60g per litre you get about 16 litres, which is around 60 mugs. Two coffees a day makes the bag last most households the better part of two months.Does it work with milk?Yes, better than most low-acidity single origins. The nut and milk-chocolate notes sit naturally alongside dairy and oat milk, and the body is full enough to carry. For a large mug, raise the dose rather than lengthening the shot.Is it good for cold brew?It is one of the best styles of coffee for it. Grind coarse, 70g per litre of cold water, 14 to 18 hours in the fridge, then strain. A low-acidity, nutty coffee cold brews into something close to liquid praline, with almost no bitterness.How do I store a kilogram once it is open?Sealed, cool, dark and out of the fridge. Condensation damages beans faster than air does. Keep a few days' worth in the hopper and the rest in the sealed bag or an airtight container, and aim to finish an opened kilogram within about a month for the aroma.How much caffeine is in a cup?There is no single figure, because it follows the dose you grind and the method you use rather than the bag. A short espresso from a small dose carries less than a large mug of filter from a big one. If you are watching intake, follow NHS guidance and count cups rather than trusting a number on a label. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee beans, Brazil100%The whole of the product, from a single growing country. Brazil's lower-elevation growing conditions are what produce the nut and milk-chocolate signature and the soft, low acidity.Other originsNoneThis is a single origin, not a blend, so nothing is added to even the cup out. It will shift a little from crop to crop, which is the point of buying one country rather than a blend.Additives, flavourings, sugarNoneNothing is added to roasted coffee beans. The nut and chocolate notes are roast and origin character, not flavouring, and there is no nut content in the bag.Pack: Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg; whole roasted beans, caffeinated. Best before date printed on the bag; aroma is at its best within about a month of opening.Roast level, bean type and any certification marks are printed on the current pack and can change between production runs.Sourcing & roast. Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg comes from Löfbergs, the Swedish family coffee roaster founded in Karlstad in 1906 by three brothers and still family owned. Sweden is a country where coffee is taken seriously: the Nordic countries drink more per head than almost anywhere else, and the institution of fika, a proper break with coffee and something to eat, is a national habit rather than a marketing line. Brazil is the largest coffee-producing country in the world, and its coffees are generally grown at lower altitudes than the East African origins, which is the main reason they read nutty, chocolatey and soft. The beans arrive in a sealed foil bag with a one-way valve that lets roasting gas escape without letting oxygen in.What's in Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg, and what isn't:In: roasted coffee beans from Brazil, and nothing else in the bag.No artificial colours, preservatives, flavourings or added sugar: any sweetness is developed during roasting.No dairy, cereals, egg, soya or nuts as ingredients: black coffee brewed without milk or sugar carries effectively no calories. ## Flavour Science The flavour of Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the moment the grinder runs to the last swallow.The outer layer is aromatic: roasted hazelnut and almond with warm milk chocolate behind it. These volatile compounds form during roasting and sit loosely on the surface of the bean, so they reach the nose before the liquid reaches the tongue. They are also the first thing lost once coffee has been ground, which is why a freshly ground dose of this coffee smells like a bag of nuts and a week-old one smells of very little. Buying whole beans is the single change that does most for the cup.The flavour spike arrives mid palate, and in a Brazilian coffee it is unusually rounded. Elevation is the reason. Coffee grown high and cool ripens slowly and develops the organic acids that read as fruit and brightness; coffee grown lower and warmer ripens faster and builds sugars and body instead. Brazil sits mostly in the second category, so the middle of this cup is sweet and nutty rather than sharp, and the sweetness keeps developing rather than cutting off. It is the reason Brazilian coffee is the base of so many espresso blends: it gives other origins something solid to sit on.The base structure is the finish: a soft cocoa note that fades gently and leaves the mouth clean. There is very little astringency here, and that has a practical consequence. A coffee with low acidity and low astringency is much harder to ruin than a bright one, because the faults that over-extraction produces are exaggerations of sharpness, and there is not much sharpness in this bean to exaggerate. That is why it survives a filter jug on a hotplate and a slightly careless cafetiere alike.Getting it right in the cup. A pour over at 60g per litre shows the origin most clearly: bloom with twice the coffee weight in water for 30 seconds, then pour in stages to finish around three minutes. A cafetiere at the same ratio for four minutes trades some clarity for more body, and you should break the crust, skim and decant rather than leave it standing. On an espresso machine, start at 18g in and 36g out over 25 to 30 seconds with water at 93 to 94 degrees Celsius; a low-acidity coffee tolerates a degree or two more heat than a dark blend does. Cold brewed at 70g per litre for 14 to 18 hours in the fridge it turns into something close to liquid praline, sweet and almost entirely without bitterness.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, deep compounds for a fuller, rounder result; cooler water or a shorter contact keeps the nut and chocolate lighter and the body thinner. Because the acidity is low to begin with, hard water hurts this coffee less than it hurts a bright East African one, though filtered water still tastes better and protects whatever machine you own. None of this is a fault in the bean, it is one origin responding to the cup you build around it, and once you have found the setting that suits you it repeats every morning without further thought. ## Recipe Ideas Löfbergs Brazil Single Origin Whole Coffee Beans, 1kg is one of the more forgiving single origins on a shelf, so it will take whatever method your kitchen runs. Seven builds below start with the pour over that shows the origin most clearly and end with a Swedish fika table. Brewing methods and serving ideas, born here first Pour Over, to Taste the Origin How to brew Löfbergs Brazil Single Origin so the nut and chocolate come through. 5 min 1 large mug Medium You'll need 21g Löfbergs Brazil beans 350ml water at 94°C A paper filter, rinsed Scales and a timer Method Rinse the paper with hot water and tip the rinse water away; it takes the paper taste out. Grind medium, like table salt, and bloom with 45ml of water for 30 seconds. Pour the rest in two or three stages, keeping the bed level. Finish the drawdown around three minutes. Longer than four means grind coarser. What you'll end up with: The clearest view of what Brazil tastes like: hazelnut, milk chocolate, soft finish. Start here before you try anything else with this bag. Cafetiere for Four How to brew a plunger pot of Löfbergs Brazil Single Origin. 8 min 1 litre Easy You'll need 60g Löfbergs Brazil beans 1 litre water at 94°C A long spoon A timer Method Grind coarse into a warmed pot. Pour the water in one go and start the timer. Break the crust at four minutes and skim the foam off. Plunge slowly and decant immediately into a warmed jug. What you'll end up with: More body than the pour over and slightly less clarity. A low-acidity coffee is unusually hard to spoil this way. Single Origin Espresso How to pull a double of Löfbergs Brazil Single Origin. 3 min 1 double Medium You'll need 18g Löfbergs Brazil beans Filtered water at 93 to 94°C Scales that read to 0.1g A warmed cup Method Grind 18g fresh into a dry double basket, level and tamp flat. Pull to 36g in the cup over 25 to 30 seconds. A single origin espresso usually needs a slightly finer grind than a blend at the same ratio. Taste before adjusting. Low acidity means the usual sour warning signal arrives quietly. What you'll end up with: A sweet, nutty shot with a soft crema. Not as thick as a Robusta blend, and not trying to be. Cold Brew Praline How to make cold brew with Löfbergs Brazil Single Origin. 10 min + 16 hr 1 litre Easy You'll need 70g Löfbergs Brazil beans 1 litre cold water Ice A large jar and a fine filter Method Grind coarse and stir into the cold water. Refrigerate 14 to 18 hours. Strain through paper or a fine cloth and keep sealed in the fridge. Serve over ice, neat or cut with milk. What you'll end up with: Something close to liquid praline. This origin is about the best there is for cold brew and it keeps three or four days. Iced Latte for the Afternoon How to build an iced coffee with Löfbergs Brazil Single Origin that does not go watery. 5 min 1 tall glass Easy You'll need 18g Löfbergs Brazil beans 180ml cold milk or oat milk A full glass of ice Sugar syrup to taste, optional Method Fill the glass with ice to the top. A half-filled glass melts and dilutes. Add the cold milk first, then the syrup if you are using it. Pull a double shot and pour it straight over so it sets in layers. Stir at the table. What you'll end up with: A cold drink where the nut and chocolate are still legible. More ice, not less, is what keeps it strong. Fika: Coffee and Kardemummabullar How to serve Löfbergs Brazil Single Origin the Swedish way. 15 min 4 people Easy You'll need 60g Löfbergs Brazil beans Cardamom or cinnamon buns Cold milk on the table Half an hour with the phone down Method Brew a litre in the cafetiere at 60g per litre and decant into a warmed jug. Warm the buns for three minutes so the cardamom lifts. Sit down properly. Fika is the break, not the drink. Top up from the jug rather than brewing again; a decanted pot holds well for twenty minutes. What you'll end up with: The way this coffee is drunk where it is roasted. Cardamom and hazelnut are a natural pairing and neither has to shout. Coffee Rub for Beef or Aubergine How to cook with Löfbergs Brazil Single Origin. 10 min + rest 2 servings Easy You'll need 2 tablespoons Löfbergs Brazil beans, finely ground 1 tablespoon soft brown sugar 1 teaspoon flaky salt 1 teaspoon smoked paprika Method Grind the beans fine and mix with the sugar, salt and paprika. Rub into steak or thick aubergine slices and leave for 20 minutes. Sear hard in a very hot pan; the sugar will catch and crust. Rest for five minutes before slicing. What you'll end up with: A dark, savoury crust. A nutty, low-acidity coffee is the right one for this; a bright one turns sour in the pan. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._