Café Carioca M
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Café Carioca originated in Portugal as a way to stretch coffee grounds when coffee was scarce or expensive. It is essentially a weaker coffee made from the second brewing of used coffee grounds, resulting in a lighter and less intense beverage.
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Café Carioca is deeply ingrained in Portuguese café culture as an affordable and readily available alternative to stronger coffees. It's often perceived as a comforting and less stimulating option.
Affordability
Café Carioca is a more budget-friendly option compared to a bica (espresso) or other specialty coffees, making it accessible to a wider range of people.
Afternoon Delight
It's a popular choice for an afternoon pick-me-up when people want a coffee without the strong caffeine kick of a regular espresso.
Resourcefulness
Historically, it represents a resourceful way to make the most of limited coffee resources, reflecting a practical aspect of Portuguese culture.
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Café Carioca is characterized by its mild and delicate flavor profile, offering a subtle coffee taste without the bitterness or intensity of regular espresso.
The flavor is light and watery compared to a traditional espresso or even a bica. It possesses a slightly roasted coffee bean aroma with a subtle acidity. The taste is primarily defined by the remaining soluble compounds extracted from the coffee grounds during the second brewing. There is usually a very slight bitter or sour aftertaste, but much less pronounced than that of strongly brewed coffee.
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Grounds Quality
Use the same grounds that were previously used to make espresso or strong coffee. The quality of the initial brew will affect the flavor of the Carioca.
Water Ratio
Use a slightly larger volume of water compared to a regular espresso to ensure a lighter and less concentrated brew. Experiment with the amount to find your preferred strength.
Brewing Time
A slightly longer brewing time may be required to extract the remaining flavor compounds from the used grounds.
Temperature control
The water must be hot but not boiling to not scorch the coffee grounds.
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