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Dripssai
Açaí coffee brewed and served

Brewing guide

Brew it the way you already brew coffee

Dripssai is ground to behave like coffee grounds. Whatever you use now will work, at roughly your usual ratio. There is nothing to learn.

Drip coffee maker

  1. 1Use it exactly as you would coffee grounds.
  2. 2Same ratio you already use, then adjust to taste.
  3. 3Run the machine normally.

The simplest way in. Nothing about your routine changes.

French press

  1. 1One heaping tablespoon per cup.
  2. 2Add water just off the boil.
  3. 3Steep four minutes, then press slowly.

Gives the fullest body of any method.

Pour-over

  1. 1Same dose as your usual coffee.
  2. 2Bloom for thirty seconds, then pour in slow circles.
  3. 3Expect a slightly faster drawdown than coffee.

Cleanest cup. Best for the nuttier notes.

Espresso machine

  1. 1Dose and tamp as normal in the portafilter.
  2. 2Pull a standard shot.
  3. 3Adjust the grind if the shot runs fast.

A shot with no caffeine at all. Works as a latte base.

Cold brew

  1. 1Combine with cold water at your usual ratio.
  2. 2Steep overnight in the fridge, 12 to 16 hours.
  3. 3Strain and serve over ice.

Smoothest and least bitter. Keeps several days.

Percolator

  1. 1Fill the basket as you would with coffee.
  2. 2Percolate for the time you normally would.
  3. 3Serve immediately.

Traditional in Pará, and still common there.

Getting it right

The producer's ratio

The factory brews it at one teaspoon to 50 ml of water just off the boil, strained through paper or cloth. That works out at roughly a tablespoon and a half for a large mug.

Water just off the boil

Research on brewing roasted açaí seed found extraction works best around 100°C, which is what a drip machine already delivers.

Storage

Resealable pouch, kept closed, somewhere cool and dark. Same as coffee. It does not need refrigerating. Milk works, and it takes sugar but does not need it.

See the product