Christos Klouvatos

My name is Christos Klouvatos and I have been working in the specialty coffee industry since 2016. My passion about flavor experience and excellent customer service is what keeps my dream alive concerning the everyday improvement. My goal is to eliminate the gap between coffee & spirits so that both ingredients can be seen as an equal and premium substance for any kind of beverage.

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What does coffee mean to you?

Coffee is a cultural thing more than a beverage. Aromas, flavors, smiles and deep discussions!

Christos Klouvatos
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2014

First started with the barista profession
2

2016

Began the journey with specialty coffee

2020

Hellenic Coffee in Good Spirits Champion
4

Now

Head barista of Samba Coffee Rosters The Shop & Head Bartender of Noah, both located in Athens.

Brewing tool

Pourover V60, Origami

Grinding Size

6

Dose of coffee

17 g

Water

93 °C

Total brewing time

01:35

Coffee water ratio

1:15

Total water

260 ml

Detailed Guidance

Your beans have to be light & with a long developer when roasted. No more than 9 days of degassing is the appropriate time to use
and brew your cup.

The ideal coffee for this recipe would be the red bourbon or honey processed

1

00:00 - 00:20

Add your coffee to the Origami and pour 40ml of water in the center to cover the coffee
2

00:20 – 00:35

Let it drip through
3

00:35 – 00:50

Pour slowly in the center to reach 90ml of water.
4

00:50 - 01:35

Continue to pour while trying to keep the coffee level low. Once you’ve reached 150ml of water pour intensely in the center to bring coffee grounds up until you reach260ml.

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

The special thing about this recipe is that we help the coffee during the bloom and the first part of the extraction to bring out all the essential oils and flavor ingredients and then we bring it up so the water will pass by without getting more unnecessary elements.

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)
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The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.