Brandon O’Shea

Hi, I’m Brandon O’Shea and I’m the owner of Jellyfish Coffee.

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What does coffee mean to you?

Coffee is a daily drink for the majority of the world, and to me it is a good vocation to find purpose to help make people happy by serving them a delicious drink each morning

Brandon O'Shea
Brandon OShea

What motivates him daily:

We always try to make people’s day better by visiting our shops. If we can keep doing this, I will stay motivated to keep learning and serving!

Special quotes:

Good luck on your coffee journey and as always; Look good, feel good, drink good coffee!

Tips for this recipe:

Follow it and focus. Not many baristas can brew two coffees at once, brew accurately without a scale etc... and then when you are comfortable- change it up and try a new recipe or modify mine!

Brewing tool

Pourover V60

Grinding Size

6 (Timemore C2, 15-17 clicks / EK43, 6-8)

Dose of coffee

16 g


93 °C

Total brewing time


Coffee water ratio


Total water

240 ml

Detailed Guidance

Add coffee in the V60 and create a small well/‘bird’s nest in the grounds.


00:00 - 00:10

Pour 50g of water evenly covering the coffee then swirl the slurry by spinning the brewer 5 times clockwise, 5 times counter-clockwise.

00:10 - 00:45

Let lt bloom

00:45 - 01:15

Pour up to 120ml total water in a spiral going from centre to the outside

01:15 - 01:30

Pour the remaining water in a spiral pour, centre to outside

01:30 - 02:30

Wait until the coffee has drained through. Lift the brewer of your decanter or cup, spin it 3 more times then set it back down. Taste and add 5-10g of hot water to match your desired strength.


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

It holds many different skills and theories over the years from professionals but it is simple enough and repeatable for anyone who can spend the 3-4 minutes start to finish with care and intention. And the coffee tastes great, so that’s special!

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.