Arquimedes Rondon

I am an aeronautical engineer, a web developer and a professional barista. I am passionate about coffee, taking interest in everything from the planting of coffee to its brewing. What I like most about coffee is its history: all the events of the past, the way it brings people together. I believe that coffee is individual and an intimate experience – despite the wide variety of coffee available on the market, there will always be a perfect coffee for you.

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What does coffee mean to me?

For me, coffee means commitment and work. When you know what happens in the coffee production chain and the large number of people who work in each phase, it makes you feel that you are very lucky to have all those people, because they make possible the coffee you enjoy at your favorite coffee shop or your home.

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What motivates him daily:

The articles I write or the videos I make for sehablacafe.com. If someone finds the information useful or learns something new, it makes me feel like it was worth all the effort.

Arquimedes says:

"Brewing coffee is a sensory experience: smell the beans, listen to the sound of steam coming out of the coffee machine, smell the liquid coffee, see the color of the crema, feel the heat of the cup in your hands and drink the coffee. Try to focus on the sensory experience, if you do, you will love and feel happiness every time you brew coffee"

Tips for this recipe:

Be patient. It's okay if the recipe doesn't turn out as you expected on the first try, you can get a bitter or very strong coffee. You can adjust the amounts of coffee in the recipe until you find the coffee perfect for your tastes.

What I am doing lately?

Currently I write articles about coffee on the website sehablacafe.com. I enjoy any kind of coffee beverage, however my favorites are: espresso, aeropress, kalita, and French press (I’m sorry milk, I only drink black coffee).

Brewing tool

Mokapot, E&B Moka

Grinding Size

3
Check Grind Setting for more info

Dose of coffee

16 g

Water

99 °C

Total brewing time

-

Coffee water ratio

1:12.5

Total water

200 ml

Detailed Guidance

1

1.

Add the heated water to the bottom chamber
2

2.

Fill the filter basket but do not compact the coffee, just level it
3

3.

Screw the moka pot parts back together using a kitchen towel to avoid burning your hands
4

4.

Place the pot on a stove over low heat with the lid open
5

5.

As soon as the coffee stops coming out and starts to bubble, remove the coffee pot from the heat
6

6.

Serve the coffee and if it has a strong flavor, dilute it with hot water according to your taste

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

The Moka Pot is a coffee maker that allows you to enjoy a coffee with an intense flavor similar to espresso coffee and is versatile to make classic recipes such as Cappuccino, Cortado, and Americano, among others.

How to grind coffee?

Grind setting 1 to 10

1. Extreme fine grinding

<200-200 µ – Extra Fine (I) (confectioners sugar)

it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

2. Finest grinding

300 µ – Fine II (flour)

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

3. Fine grinding

400 µ – Fine III Dry (no lumps)
it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.

4. Medium-fine grinding

500-600 µ – Medium – Fine (beach sand)
it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

5-6.Medium grinding

700-800 µ – Medium I (Table Salt)
it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

7. Medium-coarse grinding

900-1000 µ – Medium II Commercial
it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

8. Coarse grinding:

1100-1200 µ – Medium III (Silica Sand)
it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

9. Coarsted grinding

1300-1400 µ – Coarse I (clay particle)
similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

10. Extreme coarse grinding

1500-1600 µ – Coarse II (coarse kosher salt)

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.
1600µ – Extra Coarse (III) – (broken peppercorns)
——-
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.