Café tropeiro
From Wikipedia, the free encyclopedia
| Type | Beverage |
|---|---|
| Place of origin | State of Brazil |
| Associated cuisine | Tropeiro cuisine |
| Serving temperature | Hot |
| Main ingredients | Coffee powder, water |
Café tropeiro, also known as café carreteiro, café de cambona, café de chaleira,[1] café assustado,[2] or café de campanha,[3] is a Brazilian coffee typical from the tropeiro cuisine, where the coffee powder is added directly to the water and decanted with ember.
Café tropeiro is part of the tropeiro cuisine, introduced by the tropeiros in the State of Brazil up until the Empire of Brazil in the XVII and XVIII centuries during their travels to transport merchandise. The coffee was born out of the necessity of preparing the drink anywhere, without items that could hardly be obtained outside of big cities.[4]
The coffee became a traditional food in many parts of Brazil, such as Paraíba Valley,[5] Lapa, Castro, and Tibagi. In Lapa, the coffee is drunk in café com mistura, a meal consisting of bread, jam, pâté, cold cuts, sausages, juice, tea and coffee.[2]
Preparation
Café tropeiro has the same preparation method as "café muçulmano" (muslin coffee).[6] It is traditionally prepared in a cambona, a type of kettle, or in any other recipient, without a filter. The coffee powder, traditionally ground from black grain, is added directly to the water, that must be stirred to avoid the creation of coffee grounds. After boiling, the coffee is stirred with a stick with ember on it's tip to help the powder decant in the bottom of the recipient.[1][4][7]
References
- 1 2 "O legítimo café tropeiro". Revista Nós e outros Olhos (in Brazilian Portuguese). November 2020. Archived from the original on 11 January 2026. Retrieved 11 January 2026.
- 1 2 Matias, Lindon Fonseca; Mascarenhas, Rúbia Gisele Tramontin (2008). "Culinária tropeira e suas potencialidades no turismo nos campos gerais do Paraná: Uma análise nos municípios de Castro, Lapa e Tibagi". Revista de Cultura e Turismo (in Brazilian Portuguese). 2 (2). State University of Santa Cruz.
- ↑ Saldanha, Roberta Malta. Culinária Brasileira, Muito Prazer: Tradições, Ingredientes e 170 Receitas de Grandes Profissionais do País (in Brazilian Portuguese). Alaúde. ISBN 9788578815660.
- 1 2 Farias, Alex Corrêa (2024). Aromas e Sabores: Das Lavouras de Café às Páginas dos Livros (in Brazilian Portuguese). Viseu. ISBN 9786525478869.
- ↑ "Tropeiro serve símbolo do Vale". Folha de S.Paulo (in Brazilian Portuguese). 21 June 2001. Archived from the original on 11 January 2026. Retrieved 11 January 2026.
- ↑ Lody, Raul (2020). Brasil bom de boca (in Brazilian Portuguese). Senac São Paulo. ISBN 9786555362664.
- ↑ Motta, Fernanda; Pereira, Ricardo. "Fê Motta e Ricardo Pereira conhecem o café tropeiro, preparado sem coador!". Domingão do Faustão (in Brazilian Portuguese). Archived from the original on 5 December 2023. Retrieved 11 January 2026.
