Kyohei Tanaka

My name is Kyohei Tanaka! I work at a coffee shop in Tokyo as a professional barista and I am the Japanese Coffee in Good Sprits Champion for the year 2019/2020.

SKU: BGC_5322872521756 Categories: ,


What does coffee mean to you?

Coffee Is a special tool for me. Coffee makes me meet new people and new places, of course I love the taste of coffee itself so have fun with it everyday. Coffee is also my life.

Kyohei Tanaka
Kyohei Tanaka

What motivates him daily:

I love to see customers enjoying a cup of coffee that I make.

Special quotes:

Just have fun!

Tips for this recipe:

A Muddler spoon is more useful to stir than a normal spoon.

Brewing tool

Clever Dripper, Immersion Method

Dose of coffee

25 g


93 °C

Total brewing time


Coffee water ratio


Total water

110 ml

Detailed Guidance

Pour 110ml of water into the Clever Coffee Dripper, add 25g of ground coffee in the water and start your timer.


00:00 - 02:00

Stir firmly for 15 times in 10 seconds, put the lid on and wait

02:00 - 04:00

Spin the dripper twice using the Rao spin technique and place the dripper on top of a server/cup to extract the coffee

04:00 - 04:30

Add 120ml of water to the extracted coffee. Taste and add more water until the desired strength (I ended up with 140ml dilution)


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This is a great recipe because it’s so simple and so easy that anyone can make the same quality coffee every time without using a special technique. It’s easy to bring out the sweetness and moderate acidity plus can alter the strength and taste to your preference by adding water to the final extracted coffee.

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.