Brazilian Love Affair Coffee Gift Box

The mothership of 200 Degrees Coffee. Our signature espresso blend is loved by thousands of people who frequent our shops, and it makes for a crowd-pleasing coffee in any shape or form. It is medium roasted and has plenty of body, producing a great crema and a strong, bold finish.

Sinead, Communications Manager: Like most people, my first taste of 200 Degrees coffee was in a shop, and it was love at first sip. This blend is a real people-pleaser, and the notes of chocolate, caramel and hazlenut taste exactly how coffee should taste (in my opinion!). I've not met a single person who doesn't love a cup of BLA. I keep it simple, brewed to recipe in my cafetiere and topped up with hot milk.

Recipe: 
•17g coffee (coarse grind) 
•300g water 
•Total brew time 4 minutes 
•Coffee to water ratio: 1:17 

Method: 
1.Pre heat/rinse French press with hot water then discard water 
2.Place French press on the scales and tare 
3.Add 17g coffee to the French press and tare scales again 
4.Start timer and pour 50g water onto the coffee grounds 
5.At 30 seconds pour in another 250g water and stir three times 
6. Add plunger to top of the French press and brew up to 4 minutes on the timer 
7.At 4 minutes, gently plunge the French press 
8.Serve into pre heated cups and enjoy

Recipe: 
•14g coffee (medium grind) 
•250g water 
•Total brew time: between 3 minutes and 3 minutes 30 seconds 
•Coffee to water ratio 1:18 

Method: 
1.Fold filter along the crease and place in the v60 
2.Saturate the filter paper with hot water to ensure there’s no papery taste from the filter 
3.Place v60 on top of your chosen vessel, then onto the scales and tare 
4.Add 14g coffee to the v60 and tare scales again 
5.Start timer and add 50g water going in smooth, circular motions working from the centre outwards (avoid pouring your water onto the filter paper at this point) 
6.At 30 seconds add another 50g water 
7.Continue to add 50g water every 30 seconds until you reach 250g 
8.Gently swirl the v60 then let stand until all the water has passed through. This should be achieved somewhere between 3 minutes and 3 minutes 30 seconds. 

Tips: 
•If the water passes through before 3 minutes is up, then you will need a finer grind size 
•If the water takes longer than 3 minutes 30 seconds to pass through, then you will need a coarser grind size

Recipe: 
•17-18g coffee (fine grind)
•Espresso yield: 34-36g
•Extraction time: 25-30 seconds
•Coffee to water ratio: 1:2

Recipe: 
•16g coffee (medium grind) 
•240g water 
•Total brew time: 2 minutes 30 seconds 
•Coffee to water ratio 1:15 

Method: Inverted method with paper filter 
1.Turn aeropress upside down and add plunger, but only insert far enough to create a seal (leaving enough room for the coffee and water). Leave the cap to the side. 
2.Add aeropress to scales and tare 
3.Add 16g coffee to aeropress 
4.Start timer and add 50g water 
5.At 30 seconds add remaining 190g water and stir three times 
6.Add filter to the cap and wet paper filter with hot water 
7.Place cap on and lock in place 
8. At 2 minutes, flip the aeropress over and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.