Your cart

Your cart is empty

La tradizione del Caffè Brasiliano

The tradition of Brazilian Coffee

The blends of coffee which come from Brazil are loved and enjoyed all over the world.

Not everyone knows, though, that in this country which is today one of the biggest coffee producers worldwide, the coffee tradition only arrived in the 16th century and became widespread in a very special version.

Indeed, in Brazil, the typical drink is Brazilian Coffee, a variety which is half way between the classic end-of-meal espresso and a cocktail to be sipped slowly.

Starting from its decidedly artistic look, this drink has that certain something extra thanks to the combination with a creamy liqueur.

In this post we will tell you a couple of interesting facts concerning this and we will discover together how to prepare your very own excellent Brazilian Coffee at home

Coffee consumption in Brazil

Today, coffee in Brazil is found and appreciated everywhere, and it is not uncommon for it to be served free in restaurants.

However, as we have already mentioned, the spread of coffee consumption only really started in the 16th century.

It is said that a Portuguese diplomat offered a bunch of flowers with some coffee beans inside to the wife of the governor of French Guyana, in the hope of winning her over.

How that story ended is not known, but it would appear that from that moment on, the passion for coffee spread like wildfire throughout the whole country.

These days, Brazil consumes about half of all the coffee it produces, a clear indication of a deep-rooted passion for a local product which is appreciated all over the world. In 2001 there was even a coffee-scented postage stamp created.

Brazilian Coffee, sweetness with a touch of alcohol

The main characteristic of Brazilian coffee is the typical layering of the ingredients: coffee, milk, cocoa and a dash of liqueur.

It is not clear how this recipe was created, but it is highly appreciated all over the world for its versatility.

It is a sweet drink, so well-suited for almost any moment of the day, but with an alcoholic touch which makes it the perfect after-dinner drink.

The type of glass that a Brazilian coffee is served in may change according to the time of day that it is served: indeed, during the day it is better to serve it in a glass espresso cup, convex with a narrow base, while in the evening, it is perfect in a Martini glass.

The important thing though, is that it must always be served in a transparent glass, which can clearly show off the layering of the drink.

The most suitable blend to use for preparing Brazilian coffee should be full-bodied and intense.

It can be prepared both as an espresso, or also using the filter technique, provided the appropriate equipment is available.

The recipe for Brazilian Coffee

The preparation is simple and can also be made at home, by choosing the right ingredients and accessories, starting from the coffee, preferably a rich blend of Brazilian Arabica like that of Filicori Zecchini, and the liqueur.

It is possible to prepare it using Bailey’s, a typical Irish whiskey-based liqueur, or prepare the coffee liqueur at home following one of our recipes.

Ingredients for Brazilian Coffee

● 1 shot Filicori Zecchini Espresso

● 1 teaspoon of sugar

● half a shot glass of liqueur

● milk to taste

● bitter cocoa powder to decorate


1. Foam the milk until you get a light froth, not too dense.

2. Into the serving glass you will use for your Brazilian Coffee, pour the sugar and add the foamed milk.

3. At this point, add the liqueur to the glass and pour in the coffee flush with the glass.

It needs to sink down to the bottom and form the lower layer.

4. Finish off the preparation of your Brazilian Coffee with a light dusting of bitter cocoa powder to taste.

It is also possible to prepare a non-alcoholic version of the drink without the liqueur.

At this point, you just need to choose the right ingredients and start experimenting.

You won’t be disappointed!

Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published