How to brew your Bonifacio: a method-by-method guide

Golden rule: grind right before brewing and start from a ratio of 1 g of coffee per 15–16 ml of water, adjusting to taste. A fine Robusta has lots of body, so it brews intense — start light and build up.

Moka pot (our favorite to start). Fill the base with hot water to the valve, add medium-fine grounds without tamping, medium heat. Pull it off the moment golden, creamy coffee starts to flow. The result is an intense, near-espresso cup.

Espresso. Fine grind, 18 g in, ~36 g out, in 25–30 seconds. You will get a dense, stable crema — the signature of fine Robusta. Too fast? Grind finer. Dripping? Coarsen it.

French press. Coarse grind, 4-minute steep, press slowly. Great for a full-bodied cup with no paper filter.

Cold brew. Coarse grind, 1:8 coffee to water, 12–16 hours cold, then filter. Sweet, low-acidity and high-caffeine — perfect for Panama heat.

Store it well. Whole beans, airtight, away from light and heat. Respect the roast date: coffee is best fresh.

Know your method? Choose your grind at checkout.