Fakhri Wiratama

Hello I am Fakhri Wiratama and I am from Indonesia. I work at Kopi Sarongge as a coffee roaster. I love coffee so much, and drink at least one cup a day! My favorite brewing tool is Aeropress, so make sure to take a look at my Aeropress recipe in the Brewing Guide.

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What does coffee mean to me?

Coffee is life. I see how local coffee farmers smile while farming their coffee and when they get paid after harvesting their coffee, they take their family to the market to buy what they need to survive, with some of the remaining money being saved to pay for the school fee for their kids. I see how this industry helps the villagers get a job and make their lifes better. I see how people get some spirit, motivation and inspiration after a cup of coffee.

Fakhri Wiratama

What inspires him daily:

What motivates me daily is the smile of local coffee farmer while they harvesting coffee, when they got paid after harvesting their coffee and hope for a better life, the spirit of the villager when they get job in this industry and hope for a better life, the inspiration of people when they have a cup of coffee.

Tips for this recipe:

I usually use this recipe for daily drink. This recipe is simple and easy to use, so just enjoy the proccess then you can enjoy the result.

Brewing tool

Aeropress, Inverted method

Grinding Size

3 (Comandante C40 20-24 clicks)

Dose of coffee

30 g


85/92 °C

Total brewing time


Coffee water ratio


Total water

210 ml

Detailed Guidance

Use 2 rinsed paper filters, and 80-90ppm mineral bottled water if possible.


00:00 - 00:15

Add coffee into the chamber, then pour 100-105ml of water

00:15 – 00:30

Stir gently

00:30 – 01:05

Let the mixture sit. Press gently to leave no room for air in the chamber. Place cap on securely.

01:05 – 01:45

Flip AeroPress and gently plunge. Dilute with 100 ml of water and if it is not to your liking, add 10-20 ml more water and enjoy!


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This method can make your coffee have a mild texture of the body, more acidic, and a long aftertaste. Also, this method can make your coffee more flavorful. Enjoy!

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.