Ethiopia
FIilter Roast
Process Natural
Floral / Berry Fruits / Cocoa
25OGR

FORMULA in a complex coffee bean.
From Ethiopia, the country where this coffee plant was born, in the region of Haro Wachu, Uraga Guji and produced by various small farmers. You can find the varieties Bourbon and Typica, at the altitude of 2100-2300 meters.
A mellow acidity and full body, that enhances the best inside these coffee beans.
Created for the coffee driver who wants to deal only with top origins. Don’t forget to pour in circular motions and avoid the sides. Stick always to the inner ring.

Enjoy your racing coffee!

Our coffees are Whole Bean. The format dedicated to coffee lovers who want to enjoy freshly ground coffee.Experience grinding your favorite blend at home.

Peru (Organic)
Espresso and Filtre Roast
Process Washed
Fruity / Chocolate / Caramel
25OGR

RALLY in a very unique organic coffee bean.
From Peru, region of Tabaconas, San Ignacio Cajamarca, in El Laurel farm, you can find the varieties Bourbon and Caturra, produced at an altitude of 1700 meters.
A versatile coffee, very good in espresso and filter methods, delicate acidity, smooth body and pleasant aftertaste.
For the coffee driver who can have fun with different coffee methods and race tracks.

Our coffees are Whole Bean. The format dedicated to coffee lovers who want to enjoy freshly ground coffee.Experience grinding your favorite blend at home.

Brazil
Espresso Roast
Process Honey
Chocolate / Almond / Nuts
25OGR

The best spirit of ENDURANCE racing in every single coffee bean.
From Brazil, region of Chapada dos Veadeiros in Goiás state, at Fazenda Bagagem, the Orioli family developed this variety of red Catuaí, at an altitude of 1100 meters.
Tough, intense and unforgettable, this is the expert coffee just for true petrolheads who love 24 hours of Le Mans.

Our coffees are Whole Bean. The format dedicated to coffee lovers who want to enjoy freshly ground coffee.Experience grinding your favorite blend at home.

Brazil
Filtre Roast
Process Anaerobic Fermentation
25OGR

From Brazil, region of Chapada dos Veadeiros in Goiás state, at Fazenda Bagagem farm, the Orioli family produced this variety red Catuaí, at an altitude of 1100 meters.
This special micro lot is a complex anaerobic fermentation.
This process brings a unique flavour and aromas.
Created for the coffee driver who loves innovation and is fan of great challenges.

Our coffees are Whole Bean. The format dedicated to coffee lovers who want to enjoy freshly ground coffee.Experience grinding your favorite blend at home.

Hario´s V60 is an invention by the Japanese glassware manufacturer.

With a large hole in the bottom and a 60 degree angle, the V60 gives perfect control over the extraction creating a wonderful coffee.

1. Setup -Place the V60 on the pitcher. Give a rinse with hot water in the paper to remove to taste then remove all rinsing water.

2. Grind -Grind the coffee beans to a medium setting. Then add the Ricardo + Orioli coffee to the drip and tare your scale for maximum accuracy.

3. Bloom -Start your timer and pour 30g of hot water to wet all the coffee. After that let it bloom calm for 30 seconds.

4. Pour -When you get to 30 seconds pour in 70g of water. Keep adding water in small pulses. Don’t let the waterbed dry and don’t go too high.

The ideal step is to pour 30-50g. Don’t forget to pour in circular motions and avoid the sides. Stick always to the inner ring.

Enjoy your racing coffee!

Invented in 1941 by Peter Schlumbohm this is probably the most beautiful and functional design of all coffee systems.Since he was a chemist he knew how to extract the best from the coffee and give the best flavours.

1. Setup -Give a rinse to the paper with hot water. It will remove any taste it might have and preheats your Chemex.

2. Grind -Grind the coffee beans to a medium coarse setting. Then add the Ricardo + Orioli coffee to the Chemex and tare your scale for maximum accuracy.

3. Bloom -Start your timer and pour 70g of hot water to wet all the coffee. After that let it bloom calm for 30 seconds.

4. Pour -When you get to 30 seconds pour in 100g of water. Keep adding water in small pulses. Don’t let the waterbed dry and don’t go too high.

The ideal step is to pour 50g each time. Don’t forget to pour in circular motions and avoid the sides. Stick always to the inner ring.

Your racing coffee is ready to go!

Mayer & Delforge invented this infusion brewer in 1852.

The idea. To use a metal filter that makes coffee easy to make. With this method the coffee is fully immersed in water which given an amazing extraction.

1. Setup -Preheat your French Press with hot water and just remove all rinsing water.

2. Grind -Grind the coffee beans to a medium coarse setting. Add the Ricardo + Orioli coffee to the French Press and prepare your boiling water.

3. Brew -Pour 500 g of hot water over your coffee and let it rest for about 4 minutes.

4. Plunge -In this stage plunge the filter to the bottom in a gentle way. Don’t forget to decant the coffee immediately to prevent an over extraction.

Et voilá… Your racing coffee is ready!

The best travel companion you can have, the Aeropress was invented in 2005 by Alan Adler. 

A very versatile tool that extracts the best coffee flavours just by applying pressure.

1. Setup -Place your Aeropress on your pitcher and give a rinse of hot water in the filter to remove the paper taste and preheat the pitcher.

2. Grind -Grind the coffee beans to a medium coarse setting. Add the Ricardo + Orioli coffee to the Aeropress and tare your scale. Prepare your boiling water.

3. Stir -Add the hot water to the coffee while you start your timer. Stir well and rapidly for 3 times.Swilftly place the plunger on top of the Aeropress. Pull slightly back just to create a bit of vacuum. Then brew for 1 minute.

4. Press -Take your Aeropress off the scale and remove the plunger. Stir quickly for 3 times and  place plunger back. Now just press down slowly using both hands. Be careful doing this final process.

Et voilá… Your racing coffee is ready!