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Your beans have to be light & with a long developer when roasted. No more that 9 days of degas is the appropriate time to use and brew your cup.
- After rinsing your paper filter add your coffee and pour the first 40gr of water in the center to cover the coffee.
- Then again pour slowly after 15seconds again in the center to reach in total 90gr of water.
- The stop and continue trying to keep the coffee level low while pouring in the center and once you’ve reached 150gr of water pour intensely in the center to bring coffee grounds up until you reach 260gr.I suggest you use water with total hardness no more than 110ppm and specifically with bicarbonates less than 90ppm.
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 our all the essential oils and flavor ingredients and then we bring it up so as the water will pass by without getting more unneeded elements. Natural, honey of fermented coffee beans are the best choice for this recipe as the have many intensity and in this way we will have a bright and round full of great flavor cup of coffee!
How to grind coffee?
Grind setting 1 to 10
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.
1. Extreme fine grinding
<200-200 µ – Extra Fine (I) (confectioners sugar)
2. Finest grinding
300 µ – Fine II (flour)
3. Fine grinding
4. Medium-fine grinding
7. Medium-coarse grinding
8. Coarse grinding:
9. Coarsted grinding
10. Extreme coarse grinding
1500-1600 µ – Coarse II (coarse kosher salt)