OMNI
SUBSCRIBE & SAVEDOUBLESTAR
Frutado e Encorpado
$28
OMNI TRIO
OMNI TRIO
$72
$84
Buy 3 bags and save 15%
No code needed
Café em Grão
Três *blends*. Todos os métodos. Sem concessões. O Omni Trio reúne três dos *blends* perenes mais versáteis da BIGFACE, cada um elaborado para funcionar em preparações de *espresso*, coado e gelado sem perder o que o torna distinto. Seja você preparando um *shot*, demorando-se com um *pour over* ou gelando um copo, esses *blends* acertam sempre.
O Doublestar começa com um morango brilhante e mel floral, terminando com frutas de caroço maduras. Estruturado o suficiente para se manter no leite, expressivo o suficiente para brilhar como um coado.
O Earthshine é mais profundo. Chocolate rico ancora notas de ameixa e laranja sanguínea para um *blend* que se destaca com intensidade no *espresso* e se revela lindamente no gelo.
O Nebula é o doce. Açúcar bruto e hibisco levam a um final suave de damasco. Delicado como um *cold brew*, encorpado como um *long black*.
Juntos, eles cobrem todo o espectro de sabor e preparo. Compre todos os três e economize 15%.
BF-X-Trio-
Profile
Pacotes e Descontos
Notes
+ 3 caixas x 250g (8.8oz)
+ Doublestar
+ Earthshine
+ Nebula
Origin MÚLTIPLA ORIGEM
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method OMNI
Designed to stay expressive across filter and espresso recipes. Use the guide below as a starting point.
Omni
Dialing in for omni is about versatility.
Dose
Always weigh it out. For filter, start around a 1:16–1:17 ratio — about 20g of coffee to 320–340g of water. For espresso, we recommend an 18g dose at roughly a 1:2 ratio, pulling to about 36g of liquid espresso. Small changes here shift body and balance in big ways, whichever way you brew.
Grind
Your grind is your foundation, and it moves with your method. For filter, aim for an even, medium grind, too coarse runs fast and thin, too fine drags into bitterness. For espresso, go fine and sand-like, too coarse under-extracts and turns sour, too fine chokes the puck and flattens your crema.
Prep
For filter, bloom first: pour just enough water to saturate the grounds, usually double your dose, and let it sit 30–45 seconds to release trapped gas. For espresso, tamp instead: level and firm, about 15–20 lbs of even pressure, so water can't channel through weak spots in the puck.
Brew
For filter, pour slow and steady, circular motions, a constant water level, no stop-start flooding. For espresso, watch the shot instead of pouring it: it should start slow and syrupy, then build into a steady, thinning stream as it pulls.
Total Prep Time
Filter pour-overs generally run 2½–3½ minutes, start to finish. Espresso is much quicker, about 25–30 seconds from first drip to last.
Recommended
Quality Drip
Louças e copos
COPO TÉRMICO DE AÇO INOXIDÁVEL 470ML
$40
OMNI
SUBSCRIBE & SAVELUZ CINZENTA
Doce e Equilibrado
$28
OMNI
SUBSCRIBE & SAVENEBULA
Brilhante e Suave
$28
Reviews
Coffee FAQ
Q: What does “specialty coffee” mean?
Specialty coffee is carefully evaluated for quality, traceability, and flavor—from cultivation and processing through roasting and brewing.
Q: Where does BIGFACE source its coffees from?
We source distinctive coffees from exceptional producers and regions around the world, selecting each release for clarity, sweetness, and character.
Q: Why do tasting notes mention fruit, flowers, or chocolate?
Those notes describe flavors and aromas naturally present in the coffee. Nothing is added; they are reference points for what you may experience in the cup.
Q: How should I store my coffee?
Keep the bag sealed in a cool, dry place away from direct light, heat, moisture, and strong odors. Grind only what you plan to brew.
Q: Is specialty coffee worth the higher price?
The price reflects careful sourcing, producer expertise, quality-focused processing, and small-batch roasting—all of which show up in the final cup.