Frankie Breda

I’m not quite ready to introduce myself personally just yet, so for now I’m just your friendly coffee shop face:)

Frankie Breda

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Frankie Breda

What motivates you daily?

“The same drive as what it’s like to catch the perfect wave I like putting my focus to creating the perfect moment for whatever a person’s needs are.”

What does coffee mean to you?

“Coffee is the thing that connects me to the physical world around me... I tend to daydream alot.”

Frankie BredaBarista from South Africa

Which tips do you have for coffee lovers using your recipe?

Coffee, water and heat are the elements in your control– your controlled variables.
You do not need to have the most precise instruments to understand how the coffee will react. Know how to use your tools at their optimum first and use the recipe as a guide for instinctual timing.

So if you understand that your water to coffee volume is consistent learn to control the temperature either in the time it takes for you to prep your other parts or become aware of ways to cool down or maintain consistent heat.

If you're nerdy about it, follow the trend of how energy is lost from the start (boiling your water) to end (pouring and serving your cup).

Frankie 2

Brewing tool


Grinding Size

3 (Porlex, 11 clicks)

Dose of coffee

20 g


100 °C

Total brewing time


Coffee water ratio


Total water

250 ml

Detailed Guidance



Boil your water and add it to the bottom chamber


Add the coffee to the filter basket and screw the moka pot parts back together


Place it on low heat


Once your pot becomes more vocal remove it from the heat source


Cover the outside of the water chamber in cold water to stop the brewing process


Serve in your cups


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This is a recipe I would suggest to brewers to get into the habit of weighing their cups as well as start getting acquainted with the nature of their own device, eg. how long it takes to heat up / what sounds it makes while brewing/understanding how to control the temperature and overall gain a basic understanding of what your pot can yield.

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.