Davide Spinelli

I am Davide. I am a brand ambassador for @eb.lab. I have experience with processing and Arabica roasts. I love to compete, winning the Coffee in Good Spirits Championship in 2017 and 2020, and was also named the 2014 Italian Aeropress Champion. Feel free to look at my Moka Pot recipe in the brewing Guide!

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Brewing tool

Moka pot, E&B Moka

Grinding Size

Check Grind Setting for more info

Dose of coffee

17 g


Room temperature

Total brewing time


Coffee water ratio


Total water

150 ml

Detailed Guidance



Add the coffee to the filter basket and level it


Fill the bottom chamber with water


Screw the parts back together, place on low heat, and start the timer


After about 01:45, the aroma begins to rise. There are 15 seconds left until the liquid comes out.


Put 1 cube of ice, 20gr, in the top chamber (the ice cube must be of the same water used in the boiler).


When the flow of outgoing coffee increases, turn


Off the heat and wait for the last drops. Serve and swirl with the spoon to homogenize


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

With this recipe, you have enough space in the filter basket for the coffee to expand evenly and avoid channeling. During extraction, you won’t burn the sugars contained in the first drops thanks to the ice cube and the bitter flavor will be reduced. Your cup will be smooth, round, fruity but not too intense, nor bitter. It is a perfect cup for your brunch, or to have after lunch.

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.