{"id":310618,"date":"2023-02-09T02:25:36","date_gmt":"2023-02-09T01:25:36","guid":{"rendered":"https:\/\/santoamaro.es\/preparar-cafe-en-casa-cafes-de-filtro\/"},"modified":"2026-11-06T17:35:43","modified_gmt":"2026-11-06T16:35:43","slug":"preparar-cafe-em-casa-cafes-de-filtro","status":"publish","type":"post","link":"https:\/\/santoamaro.es\/pt\/preparar-cafe-em-casa-cafes-de-filtro\/","title":{"rendered":"Preparar caf\u00e9 em casa: caf\u00e9s de filtro"},"content":{"rendered":"

Tradicionalmente, em Espanha, os caf\u00e9s de filtro t\u00eam sido identificados como caf\u00e9s de m\u00e1 qualidade ou aguados. Nada mais longe da realidade: os m\u00e9todos de prepara\u00e7\u00e3o de caf\u00e9 que utilizam um filtro de papel geram sabores muito limpos e definidos.<\/p>\n

Existem muitos m\u00e9todos para preparar caf\u00e9 de filtro: Hario V60, Chemex, Kalita, etc. Vamos abordar como preparar um caf\u00e9 de filtro de forma geral e, mais adiante, entraremos nas diferentes especificidades de cada m\u00e9todo de prepara\u00e7\u00e3o com filtro de papel.<\/p>\n

Para preparar um caf\u00e9 de filtro precisamos de uma moagem grossa, ou mais grossa do que para moka ou espresso. Recomendamos vivamente que o caf\u00e9 seja mo\u00eddo imediatamente antes do consumo. Os m\u00e9todos de prepara\u00e7\u00e3o por filtro s\u00e3o muito parecidos entre si e quase todos s\u00e3o compostos por um porta-filtro, geralmente de forma c\u00f3nica, onde se coloca o filtro de papel, e por um jarro que serve de dep\u00f3sito, onde cai a bebida depois de extra\u00edda.\"\"<\/picture>\n

 <\/p>\n

Colocamos o porta-filtro em cima do dep\u00f3sito e o filtro de papel no porta-filtro.<\/p>\n

 <\/p>\n

Molhamos o filtro com \u00e1gua quente para eliminar o sabor a papel e usamos a \u00e1gua que cai no dep\u00f3sito para o aquecer.<\/p>\n

 <\/p>\n

Deitamos fora a \u00e1gua e colocamos o cone em cima do jarro, adicionando ent\u00e3o o caf\u00e9 mo\u00eddo. \u00c9 importante distribu\u00ed-lo bem de forma a ficar com uma superf\u00edcie uniforme, sempre sem pressionar. Alguns baristas fazem uma pequena cavidade com o dedo no centro, local onde, mais tarde, se come\u00e7ar\u00e1 a verter a \u00e1gua quente.<\/p>\n

 <\/p>\n

Assim que tivermos o caf\u00e9 mo\u00eddo bem distribu\u00eddo no porta-filtro, come\u00e7amos a verter a \u00e1gua. N\u00f3s recomendamos uma temperatura pr\u00f3xima dos 90 \u00baC, mas cada caf\u00e9 vai precisar de uma temperatura diferente, por isso \u00e9 sempre interessante experimentar. Vertemos do centro para as bordas do porta-filtro, fazendo pequenos c\u00edrculos e seguindo uma espiral at\u00e9 cobrir de \u00e1gua todo o caf\u00e9 mo\u00eddo. Este passo deve demorar entre 30 e 45 segundos e, durante o processo, os gases da torra sobem \u00e0 superf\u00edcie em forma de bolhas. Esta \u00e9 a fase de pr\u00e9-infus\u00e3o.<\/p>\n

 <\/p>\n

Feita a pr\u00e9-infus\u00e3o, voltamos a verter da mesma maneira, do centro para as bordas, cobrindo toda a massa. E assim sucessivamente at\u00e9 atingirmos a quantidade pretendida. Atualmente esta quantidade trabalha-se por peso, num r\u00e1cio de 1:15 ou 1:16, ou seja, por cada grama de caf\u00e9 mo\u00eddo que colocamos, extra\u00edmos 15 ou 16 gramas de bebida final. Para fazer um filtro desta forma \u00e9 necess\u00e1ria uma balan\u00e7a, mas, se n\u00e3o tivermos uma, podemos medir por volume. Para 20 gramas de caf\u00e9 seco, procuramos obter cerca de 250 ou 300 ml de bebida final<\/p>\n

 <\/p>\n

O caf\u00e9 deve cair de forma cont\u00ednua, nem gota a gota nem demasiado depressa, e o processo total deve durar entre 2:00 e 4:00 minutos (em algumas cafeteiras, como a Chemex, este processo pode prolongar-se). Se o nosso caf\u00e9 demorar menos, ou muito mais, devemos corrigir o ponto de moagem, a quantidade de caf\u00e9 mo\u00eddo que colocamos no filtro ou a temperatura da \u00e1gua.<\/p>\n

 <\/p>\n

Lembremos que os sabores que procuramos \"\"<\/picture> num caf\u00e9 de filtro, desde que seja um bom caf\u00e9, claro, um caf\u00e9 \u201cde especialidade\u201d, devem ser \u00e1cidos e doces<\/a>, com corpo mas delicados, frutados em caf\u00e9s de origens com esta caracter\u00edstica<\/a>, ou com sabor a chocolate, em caf\u00e9s de origens com esse perfil<\/a>. Se n\u00e3o encontrarmos esses sabores, ou n\u00e3o estamos perante um caf\u00e9 verdadeiramente especial, ou cometemos algum erro na infus\u00e3o<\/a>.<\/p>\n

 <\/p>\n

E tu, j\u00e1 provaste algum caf\u00e9 de filtro? Conta-nos as tuas impress\u00f5es nos coment\u00e1rios.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tradicionalmente, em Espanha, os caf\u00e9s de filtro t\u00eam sido identificados como caf\u00e9s de m\u00e1 qualidade ou aguados. Nada mais longe da realidade: os m\u00e9todos de prepara\u00e7\u00e3o de caf\u00e9 que utilizam um filtro de papel geram sabores muito limpos e definidos. Existem muitos m\u00e9todos para preparar caf\u00e9 de filtro: Hario V60, Chemex, Kalita, etc. Vamos abordar […]<\/p>\n","protected":false},"author":4,"featured_media":310619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[167],"tags":[],"class_list":["post-310618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metodos-de-infusao"],"acf":[],"yoast_head":"\nPreparar caf\u00e9 em casa: caf\u00e9s de filtro | Caf\u00e9 Santo Amaro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/santoamaro.es\/pt\/preparar-cafe-em-casa-cafes-de-filtro\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preparar caf\u00e9 em casa: caf\u00e9s de filtro | Caf\u00e9 Santo Amaro\" \/>\n<meta property=\"og:description\" content=\"Tradicionalmente, em Espanha, os caf\u00e9s de filtro t\u00eam sido identificados como caf\u00e9s de m\u00e1 qualidade ou aguados. 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