Jared Dennison

My name is Jared Dennison, and I’ve worked in coffee for over 10 years. I’ve served as a barista trainer, QC lab assistant, lead barista, and cafe leader.

SKU: BGC_7979354721717 Categories: ,
What does coffee mean to you?

Coffee is constant change and reinvention, it's my punk rock. Something ubiquitous and wholly unique. It's a platform for me to communicate something to those I serve. With coffee, I can take this mutual language of taste and share experiences and passion in a way that words or even images can't communicate. Coffee is so much more to me than just a morning routine or "hot brown" it's literal passion in a cup.

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What motivates him daily:

Innovation and experience. I want to try every recipe, taste every origin and process. Moreover, I want to share that new experience with each guest that I serve. I want to brew & pour better than I did the previous day and inspire people around me with that lightbulb moment of what coffee can be.

Special quotes:

1. "Coffee is mostly opinions, and opinions are not rules"
2. "Seek out, support, and amplify marginalized/under represented voices in coffee"

Tips for this recipe:

Think of this recipe as a starting point. Each and every coffee will behave differently from roasting to grinding to brewing. If the first go isn't your favorite, try changing the grind or brewing time first before exploring other options.

Brewing tool

Aeropress, Inverted method

Grinding Size

5
Check Grind Setting for more info

Dose of coffee

13 g

Water

96 °C

Total brewing time

04:00

Coffee water ratio

1:14

Total water

185 ml

Detailed Guidance

Preheat AeroPress and rinse 2 filters inside the cap.
Discard preheated water.

1

00:00 - 00:00

Add 185 ml of water, and add coffee
2

00:00 – 00:05

Stir
3

00:05 – 03:35

Once time has elapsed, place AeroPress over a mug
4

03:35 – 04:00

Plunge and drink your coffee! Be Rad!

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe is great and easy. It works well with almost any coffee, and the brews have a great texture. The double filter gives a clean cup, but also creates extra pressure during the plunge which increases the extraction. This is good for beginners because it’s not overly complicated and has those built-in “fail-safes” to get a really solid brew.

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.