Fazenda Venturim

Isaac and Lucas Venturim are the fifth generation of their family to grow coffee in Brazil. Their parents Rosa and Bento started growing Robusta in the early 70s. Since 2007, they have focused 100% on high quality canephora and have since won many local, regional and national competitions. In 2012 they started pulping coffee, and in 2016 they started their first experiments with fermentation. Today, Fazenda Venturim's portfolio includes many processing methods such as Natural, Washed, Honey and Fermented. In this way, they show that quality is for everyone, and is not just a matter of coffee type or variety. "Our coffee is made by people and for people!"

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Step by step instructions

1. Take the portafilter out of your brew group and rinse the group briefly.
2. Place your clean and dry portafilter on a scale and tare it.
3. Grind the desired amount of coffee (dose) into your portafilter.
4. Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
5. When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
6. Remove any coffee residue from the edge of the screen.
7. Start your shot as soon as you place the portafilter in the group.
8. Stop your shot when your target yield is reached.
9. When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Our quality standards

The roasting craft