Vandola Brewing – A Costa Rican Coffee Tradition & Guide

Some coffee brewers are simply tools for extraction. Others are vessels of culture, carrying stories in their very form. The Vandola is firmly in the latter category. This beautiful, handcrafted clay brewer is more than a way to make coffee; it’s a taste of Costa Rican coffee tradition, a connection to the earth, and a celebration of slow, intentional living.

For me, Cinthia (founder of Coffee Balam), the first time I held a Vandola felt like coming home. It represented the warmth of family gatherings and the rich history of my heritage. In this guide, you’ll learn how to brew coffee with a Vandola, discover its unique brewing technique, and understand why it’s so central to Costa Rican coffee culture. It’s a feeling we want to share with you, and there’s no better way to begin this journey than with the authentic flavors in our Costa Rican Coffees, featuring beans that truly shine when brewed this way.

What is a Vandola?

At its heart, the Vandola is a handmade clay coffee brewer native to Costa Rica. Each piece is shaped by artisans, making it a unique work of art inspired by pre-Columbian design. Its jug-like body, handle, and conical top are engineered for both beauty and function, using a standard paper filter.

Brewing with a Vandola is unlike the clean precision of a glass Chemex or the full-bodied immersion of a French press. The clay provides exceptional heat retention, keeping the brewing temperature stable and your coffee hot for longer. A small hole, or válvula, near the neck allows gentle oxygenation during brewing, resulting in a cup that is remarkably sweet and aromatic with a soft body. Growing up, coffee wasn’t just a morning drink; it was a ritual of connection. The Vandola embodies that slow, intentional spirit. To experience its remarkable clarity and balance, we recommend brewing our Tempisque Washed Coffee.

Why the Vandola Matters to Costa Rican Culture

The Vandola isn’t just for specialty cafés; it’s a centerpiece in homes, a symbol of hospitality, and a part of daily life. This tradition of slow, intentional living is deeply rooted in places like the Nicoya Peninsula, one of the world’s Blue Zones, renowned for longevity and well-being. The Vandola is a symbol of this lifestyle—taking time to create and share something beautiful.

At Coffee Balam, our mission is to preserve the Chorotega culture that is the bedrock of this region. The Vandola is a tangible link to that heritage. That’s why we dedicate 5% of our sales to funding cultural preservation projects in the Matambú indigenous territory. For me, sharing the Vandola is about more than coffee. It’s about keeping a piece of my heritage alive and supporting the community that nurtures it. This connection is brewed into every cup of our Tiesto Coffee, which uses a unique Matambú fermentation process to bridge ancient tradition with modern craft.

How to Brew Coffee with a Vandola – Step-by-Step Guide

Brewing with a Vandola is a rewarding ritual. Here’s how to get started with this traditional Costa Rican technique:

1. Preheat Your Brewer – Clay loves to absorb heat, so generously preheat the Vandola by rinsing it with hot water (around 200°F / 93°C). This ensures the brewer doesn’t steal heat from your coffee.
2. Choose Your Grind and Ratio – Start with a medium grind, similar to what you’d use for a standard pour-over. A good starting ratio is 1:16 (e.g., 20 grams of coffee to 320 grams of water).
3. Rinse the Filter – Place a V60 or similarly shaped paper filter in the cone and rinse it with hot water to remove any paper taste. Discard the rinse water.
4. The Bloom – Add your ground coffee to the filter and start your timer. Pour about twice the amount of water as coffee (e.g., 40 grams of water for 20 grams of coffee) to saturate the grounds evenly. Let it “bloom” for 30–45 seconds.
5. The Main Pour – Continue pouring the remaining water in slow, steady circles, ensuring all the grounds are submerged. Aim to finish your pour by the 2:30–3:00 minute mark.
6. Serve and Enjoy – Once the coffee has finished dripping through, serve it immediately and savor the uniquely sweet and aromatic cup you’ve created.

Don’t have a Vandola yet? Shop the Vandola Coffee Brewer here.

Our Tips for Flavor:

• For a smooth, sweet cup with notes of caramel, try a honey-processed bean.
• For bright, clean notes and delicate acidity, choose a washed coffee.
• For a burst of complex fruitiness, go with a natural-processed coffee.

Experience the Vandola with Coffee Balam

Brewing with a Vandola and Coffee Balam beans isn’t just making coffee; it’s participating in a living tradition. It’s an invitation to slow down, connect with an ancient culture, and enjoy a truly exceptional cup.

Every bag you purchase directly supports our partner farmers, funds educational programs, and helps preserve the vibrant Chorotega heritage.

“When you choose Coffee Balam, you’re not just buying coffee. You are investing in a dream, a community, and the preservation of a beautiful culture.” - Cinthia

Ready to begin your journey? Explore our Costa Rican Coffees and if you don't already own one, shop the Vandola coffee brewer here.