The Ultimate Guide to Brewing Caffe Prima's Signature Coffee Collection

There is no denying that mastering the art of coffee preparation can transform your daily cup from good to extraordinary. 

In this comprehensive guide, we'll explore the perfect brewing methods for each coffee in Caffe Prima's collection to enable you to achieve the maximum flavour and enjoyment out of every cup of our coffee beans!

Why Brewing Methods Matter

The way you brew your coffee can dramatically affect its taste, aroma, and overall experience. Different beans respond uniquely to various brewing methods, and understanding these nuances is key to achieving the perfect cup.

Let's explore how to bring out the best in each of our signature coffees.

Water Quality Fundamentals

Let’s start with the most important: your water quality. For a perfect coffee brew, three water parameters are vital: Total Dissolved Solids, pH and water hardness.

Total Dissolved Solids (TDS) refers to the mineral content in your water - essentially, any dissolved minerals, metals, and salts. You can easily measure your water's TDS using an inexpensive digital TDS metre available online. 

pH is a measure of how acidic or basic your water is. It is measured on a scale from 0 to 14, with 7 being neutral. A pH of less than 7 is acidic, while a pH of greater than 7 is basic. You can test it with a pH paper that is sold online. 

Similarly, water hardness can be checked using simple test strips purchased from various online retailers.

Optimal parameters for coffee brewing:

• Temperature range: 93-95°C

• Hardness: 50-125 ppm calcium hardness (test with strips)

• TDS: 100-175 ppm (measure with TDS metre)

• pH: 6.5-7.2

Pro tip: Always use filtered water to remove impurities while maintaining essential minerals. Avoid distilled water as it lacks the minerals needed for optimal extraction.

How to Brew Roma Coffee Beans

Our award-winning Roma blend, expertly crafted from premium beans sourced from Brazil, Honduras, and Vietnam, embodies the essence of Italian coffee culture. This sophisticated medium roast delivers an exceptional balance of bright citrus notes and nutty depth, making it a versatile choice that excels across various brewing methods.

Espresso Method

• Dose: 15 grams of finely ground coffee

• Temperature: 92-94°C

• Extraction time: 22-25 seconds

Begin with precisely 15 grams of finely ground coffee, aiming for a consistency between table salt and flour. Set your water temperature to 92-94°C - this slightly lower temperature range helps preserve the blend's delicate citrus notes while fully developing its caramel sweetness. Extract for 22-25 seconds, watching for the development of a rich, velvety crema.

The shot should progress through distinct phases: initial dark drops transitioning to a honey-like stream, finishing with a rich, reddish-brown crema. Look for distinctive walnut and dark caramel notes in the cup, complemented by a subtle citrus brightness that adds complexity to each sip.

Cafetiere Technique

• Grind: Coarse (rough sea salt texture)

• Ratio: 20 grams coffee to 300ml water

• Temperature: 93-95°C

For cafetiere brewing, use 20 grams of coarsely ground coffee per 300ml of water. The coarse grind should resemble rough sea salt to prevent over-extraction. 

Add water at 95°C in a circular motion, ensuring even saturation of the grounds. Allow 3-4 minutes of steeping time, during which complex vanilla and milk chocolate undertones will develop.

A crucial tip: break the crust at 3 minutes to release trapped aromatics, then plunge gently over 30 seconds. This slow, controlled plunge maintains clarity in the cup while preserving the full spectrum of flavours.

Drip Filter Method

• Dose: 17-18 grams of medium-coarse ground coffee

• Brew time: 2-3 minutes

The drip filter method requires 17-18 grams of medium-coarse ground coffee. 

Begin with a 30-second bloom using twice the coffee's weight in water to release CO2 and prepare the grounds for optimal extraction. Complete the brew over 2-3 minutes total, maintaining a consistent water level throughout.

This careful extraction method particularly highlights the blend's bright citrus notes while ensuring a smooth, well-rounded body. The result is a clean, complex cup that showcases the Roma blend's sophisticated character.

Brewing Italian Mahogany Blend: Getting the Best Out of Your Dark Roast

Our exceptional Italian Mahogany blend combines premium Arabica and Robusta beans, dark roasted to perfection for that distinctive cinder-toffee sweetness and cocoa finish. 

Here is how you can make this blend shine:

Espresso Method

For the perfect Italian Mahogany espresso, precision is key. This dark roast demands careful attention to grind size and extraction time to balance its intense flavours and achieve that signature syrupy body that Italian espresso is famous for.

• Grind: Ultra-fine (table salt consistency)

• Dose: 15 grams

• Extraction: 20-22 seconds at 92-94°C

• Result: Syrupy shot with persistent crema

Cafetiere Technique

The immersion brewing method of a cafetiere allows the full development of this blend's rich chocolate notes and caramelised sweetness. The key lies in the coarse grind and precise timing to avoid over-extraction while maximising flavour.

• Grind: Coarse (rough sea salt texture)

• Ratio: 20 grams coffee to 300ml water

• Temperature: 93-95°C

• Method: Break crust at 3 minutes, followed by 30-second plunge

Drip Filter Excellence

The drip filter method reveals the subtle complexities of our Italian Mahogany blend, highlighting its chocolate undertones while maintaining the characteristic full body. Proper preparation of both the filter and brewing vessel is crucial for optimal results.

• Use 17-18 grams of medium-coarse ground coffee

• Pre-wet your filter and warm the brewing vessel for optimal results

• A continuous pour technique over 2-3 minutes reveals subtle dark chocolate undertones

Continental Blend Brewing Guidelines

Our Continental blend marries premium Brazilian Arabica with Vietnamese Robusta, delivering intense dark cocoa and hazelnut brittle notes. This medium to dark roasted coffee blend, when properly extracted, produces a beautifully rich Continental Espresso with a stout body that's become a favourite among our clients.

This is how to brew a cup of perfect Continental espresso:

Espresso Specifications

• Dose: 15 grams

• Grind: Fine (finer than table salt)

• Temperature: 93°C

• Extraction time: 20-26 seconds

• Look for: Thick, dark crema

Start with 15 grams of finely ground coffee, aiming for a consistency slightly finer than table salt. The extraction should run for 20-26 seconds at 93°C, watching for the development of a thick, dark crema.

The initial flow should appear almost syrupy, transitioning to a steady stream that carries pronounced cocoa notes.

Look for a rich body that coats the palate, followed by distinctive hazelnut brittle sweetness in the finish. The Vietnamese Robusta provides exceptional crema stability while the Brazilian Arabica contributes depth and complexity.

Cafetiere Method

• Dose: 20 grams

• Grind: Coarse

• Steeping time: 3-4 minutes

• Break crust: At 3 minutes

• Temperature: 93-95°C

For cafetiere brewing, use 20 grams of coarsely ground coffee steeped for 3-4 minutes. This immersion method particularly highlights the blend's chocolate complexity while maintaining its full body.

Break the crust at 3 minutes to release intense aromatics before completing the plunge.

The extended contact time allows the full spectrum of flavours to develop, resulting in a rich, satisfying cup.

Drip Filter Approach

• Dose: 17-18 grams

• Grind: Medium-coarse

• Total brewing time: 2-3 minutes

• Temperature: 93-95°C

The drip filter approach requires 17-18 grams of medium-coarse ground coffee, with a total brewing time of 2-3 minutes for optimal extraction.

This method reveals subtle layers of flavour, from initial dark cocoa notes through to a lingering nutty finish. The controlled extraction ensures a clean cup while preserving the blend's characteristic richness.

Espresso Blend

Our signature Espresso Blend artfully combines Brazilian and Guatemalan Arabica with Vietnamese Robusta, creating a versatile coffee that excels across multiple brewing methods.

Espresso Method

• Dose: 15 grams

• Grind: Fine (table salt consistency)

• Temperature: 93°C

• Extraction time: 20-24 seconds

• Equipment: Flat burr grinder with stepless adjustment

Begin with precisely 15 grams of coffee, ground to a fine, table salt-like consistency. A flat burr grinder with stepless adjustment offers optimal control over particle size, crucial for this blend's complexity.

Extract for 20-24 seconds at 93°C, watching for the development of a rich, mahogany-coloured crema. As the shot progresses, expect dominant chocolate notes to emerge, followed by subtle caramel undertones characteristic of the Brazilian Arabica.

The balance is perfect: the Vietnamese Robusta adds body and crema stability, while the Guatemalan Arabica contributes subtle fruit notes.

Cafetiere Method

• Dose: 20 grams

• Grind: Coarse

• Temperature: 95°C

• Steeping time: 3-4 minutes

For cafetiere brewing, increase the dose to 20 grams of coarsely ground coffee.

Steep for 3-4 minutes at 95°C, allowing the full spectrum of flavours to develop.

This longer extraction reveals complex chocolate layers, from milk chocolate initial notes through to deep cocoa finish. The immersion method particularly highlights the blend's natural sweetness while maintaining its full body.

Drip Filter Technique

• Dose: 17-18 grams

• Grind: Medium-coarse

• Brewing time: 2-3 minutes

• Water temperature: 93-95°C

The drip filter method requires 17-18 grams of medium-coarse ground coffee.

Over a 2-3 minutes brewing period, this method produces a well-rounded cup that perfectly balances the blend's chocolate and nut notes.

The controlled extraction highlights the Guatemalan Arabica's subtle complexity while maintaining the robust body contributed by the Vietnamese Robusta.

The result is a clean, nuanced cup that retains the blend's signature richness.

Brazilian Single Origin Coffee Beans

Our light roast Brazilian coffee beans exemplify the country's mastery of natural processing. This method, where coffee cherries are dried in the sun with the fruit intact, creates a uniquely sweet profile with distinctive almond and chocolate characteristics. 

Let's explore how to best unlock these flavours across different brewing methods.

Espresso Extraction

The espresso method requires particular attention to highlight the natural sweetness of these beans. Begin with a slightly higher 16-gram dose, ground to a fine consistency but marginally coarser than you might use for darker roasts. This adjustment prevents over-extraction of the delicate flavour compounds.

Your extraction should run for 20-24 seconds at 93°C, watching for these visual cues:

• Initial drops should appear honey-blonde

• Flow should develop into a warm caramel stream

• Crema should show a light hazelnut colour

The resulting shot should showcase pronounced caramelised sugar notes balanced by subtle fruit sweetness from the natural processing. Look for a syrupy body with a clean, sweet finish.

Cafetiere Brew

The traditional cafetiere method excellently reveals this coffee's full chocolate complexity. Start with 20 grams of coarsely ground coffee - aim for particles resembling rough sea salt. The coarse grind prevents over-extraction while allowing for full flavour development during the steeping process.

Follow this detailed steeping sequence:

1. Pre-heat your cafetiere thoroughly

2. Add grounds and start timer

3. Pour water at 95°C in a circular motion

4. Gentle stir to ensure even saturation

5. Steep for 3-4 minutes, watching the crust develop

6. Break the crust at 3 minutes to evaluate aroma

7. Complete with a slow, 30-second plunge

During the steep, you'll notice the aromatics evolving:

• First minute: Fresh bread and nuts

• Middle steep: Milk chocolate emerges

• Final phase: Complex cocoa with almond sweetness

Drip Filter Method

The drip filter method particularly excels at highlighting the delicate almond notes characteristic of these naturally processed beans. Use 18 grams of medium-coarse ground coffee, ensuring consistent particle size for even extraction.

Your brewing sequence should follow these steps:

1. Rinse filter thoroughly with hot water

2. Add grounds and create a level bed

3. Begin with a 45-second bloom using 50ml of water

4. Pour remaining water in gentle spirals

5. Maintain a consistent water level

6. Total brew time should be 2:45-3:15

Watch for these flavour developments:

• Bloom phase: Sweet almond aroma release

• Mid-brew: Delicate marzipan notes emerge

• Final cup: Clean almond sweetness with subtle chocolate undertones

When brewed correctly, your cup should display bright almond notes upfront, followed by gentle chocolate sweetness and a clean, nutty finish characteristic of quality Brazilian naturals.

Colombian Single Origin Coffee Beans

Our Colombian coffee beans showcase the pristine clarity achieved through washed processing. Each brewing method reveals distinct characteristics of this exceptional origin.

H3: Espresso Method

• Dose: 15 grams

• Grind: Fine (beach sand consistency)

• Temperature: 93°C

• Extraction time: 22-25 seconds

For espresso preparation, begin with precisely measured coffee ground slightly coarser than typical Italian blends - think fine beach sand rather than powder. 

The shot should progress from golden drops to a steady stream, carrying vibrant aromatics and a characteristic citrus brightness that Colombian beans are celebrated for.

Cafetiere Technique

• Dose: 20 grams

• Grind: Coarse (rough sea salt texture)

• Temperature: 93°C

• Steeping time: 3-4 minutes

Cafetiere brewing reveals the full complexity of these beans. This immersion method particularly highlights the bean's natural sweetness while maintaining the pristine clarity that washed processing provides. 

Break the crust at 3 minutes to release the characteristic floral aroma - you should detect notes of jasmine and orange blossom.

Drip Filter 

• Dose: 17-18 grams

• Grind: Medium-coarse

• Temperature: 92-94°C

• Total brew time: 2-3 minutes

• Bloom time: 30 seconds

The drip filter method showcases the delicate nuances of our Colombian beans. Begin with a crucial bloom period to prepare the grounds for optimal extraction. 

This careful brewing process emphasises delicate floral notes balanced with caramel sweetness, delivering a clean, complex cup that showcases the full spectrum of Colombian coffee characteristics.

Brewing Decaf Without Compromise

Our premium decaf coffee beans prove that excellent coffee doesn't require caffeine. Both our Classic Decaf and Decaf Espresso maintain the same high standards as our regular beans, delivering rich flavour profiles and satisfying body across all brewing methods.

Classic Decaf Beans Espresso

• Dose for espresso: 16 grams

• Grind: Fine (table salt consistency)

• Temperature: 91-93°C

• Extraction time: 20-24 seconds

• Crema: Rich honey-brown

Our Classic Decaf showcases indulgent milk chocolate notes with a silky body. For espresso preparation, the slightly higher dose of 16 grams compensates for the decaffeination process, ensuring full flavour development. 

Watch for a honey-brown crema and expect a clean, sweet finish characteristic of quality Brazilian beans.

Decaf Espresso Beans

• Dose for espresso: 14 grams

• Grind: Fine (slightly finer than table salt)

• Temperature: 91-93°C

• Extraction time: 22-25 seconds

• Crema: Dark golden

Our Decaf Espresso blend requires a lighter 14-gram dose due to its optimised roast profile. The result is a balanced shot with pronounced chocolate notes and a quick, clean finish. The slightly lower brewing temperature helps prevent any unwanted bitterness.

Alternative Brewing Methods

Both our decaf varieties excel in other brewing methods:

Cafetiere:

• Dose: 20 grams

• Grind: Coarse (sea salt texture)

• Temperature: 93-95°C

• Steeping time: 3-4 minutes

Drip Filter:

• Dose: 17-18 grams

• Grind: Medium-coarse

• Temperature: 92-94°C

• Brewing time: 2-3 minutes

Perfecting Your Brew: Final Tips

Great coffee is a journey of discovery. Each blend responds uniquely to different brewing methods, and small adjustments can make a significant difference to your final cup.

Keep these universal principles in mind:

• Always start with freshly ground beans

• Use filtered water at the recommended temperature

• Pay attention to your grind consistency

• Keep your equipment clean and well-maintained

• Record your successful recipes

• Most importantly, trust your palate

Remember that our brewing parameters are starting points - feel free to adjust them to match your preferences and equipment. The perfect cup is the one that tastes best to you.