Łukasz Gałęcki

Hey, I’m Łukasz aka Lukmasterbrewing, a coffee professional with several years of experience working in a specialty cafe in Warsaw. I’m certified in SCA Brewing Professional and Sensory Skills Professional. I’m the Head of Coffee at Cophi Solutions, The Polish Barista Ambassador of Alpro and Comandante Field Expert. I’m honoured to hold the titles of The Polish Comandante Champion and Chemex Cup 2nd V-ce Champion.

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What does coffee mean to you?

For me coffee is Love. Love for my guests, colleagues and everyone involved in the supply chain. We all work hard and are driven with passion to deliver delight.

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What motivates me daily:

Smiles of my guests and learning new stuff everyday. Coffee has unlimited possibilities and if you don't learn at least one tiny, new thing everyday, that means you're doing it wrong!

Łukasz says:

"Coffee community is truly magical and one of a kind!"

Tips for this recipe:

Tweak it and adjust yourself. Coffee is changing so you should do the same with the way you approach it 🙂 use my recipe just as a starting point.

Brewing tool

Pourover V60, Origami

Grinding Size

5
Check Grind Setting for more info

Dose of coffee

30 g

Water

94 °C

Total brewing time

03:30

Coffee water ratio

1:16.6

Total water

500 ml

Detailed Guidance

Use spring water of 87 ppm

1

00:00 - 00:15

100ml and I spin vigorously for at least 15 seconds.
2

00:30 - 01:30

Add 200ml and try to create agitation and a natural circular flow of coffee
3

01:30 - 02:15

Add 150 ml of water, this time way slower, it will contribute to the complexity of the cup
4

02:15 - 03:30

Add the last 50 ml, this will allow you to gather all the slurry back to the bottom to end up with a flat coffee bed.

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe allows you to achieve maximum taste while brewing with older beans. Suitable recipe to use the last 30g from your coffee bag and share with others.

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.