Each Portfolio drip bag contains a single-use paper brewer filled with 15g of coffee. All you need is a mug or cup and hot water to brew an excellent cup of specialty coffee on the go and without the clean-up. They're ready in 3 easy steps:
Step 1: Tear
Our drip bags are individually packed to preserve the coffee freshness to the max. Simply tear the paper brewer filter at the dotted line by hand.
Step 2: Anchor
Each bag has two flaps meant to be anchored to your mug or cup. They keep the filter in place and with enough surface to pour water.
Step 3: Pour
Use a kettle or a thermal bottle to pour hot water into the bag. It brews up to 8oz of coffee.
Drip bag coffee is perfect if you're on the go, without access to coffee equipment, or in a bit of a rush. To get the best out of your drip bag coffee we recommend a few tips:
Bring 200ml to 240ml of filtered water to 95oC. If it boils, wait for 2 min for it to cool down.
Pour enough water to wet the coffee grounds and wait for 20 seconds
Pour the remaining water slowly and steadily. If possible, pour it in a circular motion instead of aiming at the center of the bag.
We recommend brewing 240 grams or millilitres of coffee per bag. Go for 200 grams or millilitres if you prefer stronger coffees.
The Inga community are the descendants of the ancient and widely known prehispanic Incas, they used to live at the top mountains of Los Andes in Peru, descendants of nomad warriors for the Inca empire army.
This coffee lot comes from the remote highlands of Narino which has ideal growing environments. At a high altitude that ranges from 1200-2000m above sea level, the area is also close to the shadow of the volcano Galeras, which constantly sheds ashes rich in nutrients that contributes to making this coffee a complex and sweet profile.
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