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Café Tropeiro – the brazilian native way of brewing coffee
History:This brewing method, somehow similar to the turkish coffee, was widely used in Brazil by the 'tropeiros' (cattle drivers / herd / muleteers) in their journeys through the fields, forests and jungles back in the 1800's and early 1900's.
Nowadays the 'café tropeiro' has become a part of brazilian folklore, being used only by a few countrysiders, nostalgics and coffee enthusiasts.
I haven't had the oportunity and the guts to taste this coffee yet. If you had, please let me know what do you think about it.
Recipe:
- put some water and sugar (to taste) in a pan and stir it up,
- put the pan in a firewood stove and let the water boil,
- when the water starts boiling put some ground coffee (to taste),
- stir it up,
- when the water starts to boil again, remove the pan from the stove,
- take a red hot coal or stick (without ashes) - that's right, red hot a coal or a stick! - from the firewood stove and dive it into the pan with coffee,
In some parts of Brazil the 'tropeiros' used to heat a stone in the firewood stove and use it instead of the coal or stick. I belive, they figure it out because it was 'less' icky.
Anyway, diving the red hot coal, stick or stone in the pan with coffee will make a caracterist sound like: tchuuuuuuuuuuuuuuuuu.
- after that wait 5 minutes,
- remove the coal or stick,
- serve it; the grinds will settle to the bottom of your coffee cup,
- enjoy.
Sources: (in portuguese)
- http://tatiana-suzana.blogspot.com/2007/04/caf-tropeiro.html
- http://www.jangadabrasil.com.br/setembro/cp10900c.htm
- http://www.flickr.com/photos/olhosatentos/55729751/
- http://sahori.multiply.com/video/item/4
Tags: brazil, brazilian, brew, brewing, café, coffee, method, tropeiro
Replies to This Discussion
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Permalink Reply by Jeff Givens on -
Interessante!
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Permalink Reply by Al Sterling on -
Bruno.......... how different is the taste, in your opinion, if you prepare the coffee using a more contemporary approach; bring the sugar & water to boil in a pot over gas, pour the sugar water over your coffee in a Mellitta filter or Brasilian coador (flannel sock filter) and into a small serving pitcher. Like most, we transfer the coffee to a small thermos for serving at the table. This is what we do at home, and also when with family in Brasil. What's the difference in brewing true Tropeiro style?
Right now, here in the States, the preferred pre-packaged coffee being imported, is Pilao. We used to use Cafe do Ponto, but the roasting changed and it's more Cha-fe than Cafe. I've got some single origin beans from Sul de Minas, but even with my blending, I can't duplicate the flavor of a retail pack of Pilao. My Brasilian friends that are in the coffee business here in the States say that it's impossible to get all of the ingredients that go into retail Brasilian coffee, because allot of the ingredients are actually "throw away" items. As much as I love all of the specialty coffees, we definitely love our morning cafezinho. The aroma and taste is unforgettable, and nothing goes better with fresh pao de queijo.
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