Drip coffee maker
- Use Dripssai exactly as you would coffee grounds.
- Same ratio you already use. Start there and adjust to taste.
- Run the machine normally.
The simplest way in. Nothing about your routine changes.
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.
French press
- One heaping tablespoon per cup.
- Add water just off the boil.
- Steep four minutes, then press slowly.
Gives the fullest body of any method. A good place to taste what it actually is.
Pour-over
- Same dose as your usual coffee.
- Bloom for thirty seconds, then pour in slow circles.
- Expect a slightly faster drawdown than coffee.
Cleanest cup. Best for tasting the nuttier notes.
Espresso machine
- Dose and tamp as normal in the portafilter.
- Pull a standard shot.
- Adjust the grind if the shot runs fast.
A shot with the ritual intact and no caffeine at all. Works as the base for a latte.
Cold brew
- Combine with cold water at your usual ratio.
- Steep overnight in the fridge, twelve to sixteen hours.
- Strain and serve over ice.
Smoothest and least bitter. Keeps several days refrigerated.
Percolator
- Fill the basket as you would with coffee.
- Percolate for the time you normally would.
- Serve immediately.
Traditional in Pará, and still the way a lot of people there drink it.
Getting it right
Start with the producer’s ratio
The factory brews it at one teaspoon to 50 ml of water just off the boil, strained the way you would strain coffee, through paper or a cloth filter. That works out at roughly a tablespoon and a half for a large mug. Açaí seed extracts a little differently from coffee, but not so differently that you need a new recipe. Start there, taste it, then go up or down.
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. If you are brewing manually, take the kettle off at the first sign of a rolling boil rather than letting it sit there.
Milk works
It takes milk and plant milk well, and the body holds up rather than thinning out. Iced with milk is worth trying in summer.
You do not need sugar, but it takes it
There is no coffee bitterness to cover, so most people drink it without. It is not sweet on its own either. It is earthy, with a dry edge at the finish. If you want to soften that edge, the factory’s own suggestion is a measure of brown sugar, or the same measure of whole milk powder, rather than white sugar.
Storage
Resealable pouch, kept closed, somewhere cool and dark. Same as coffee. It does not need refrigerating.
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