Michal Boček

Hello, I’m Mike. I am a 19 year old chemistry student and barista in a small roastery and coffee shop in Brno, Czech Republic called MOTMOT. My love of chemistry and using beakers and flasks has since translated to coffee, and I look forward to sharing my coffee knowledge and learning more! 🙂

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What does coffee mean to you?

Coffee means a lot to me. The incredible work of farmers, roasters, baristas and coffee enthusiasts for one and the same thing. Coffee. Plus, for me, it's a separate science. Science, the aim of which is to prepare the best possible drink for the customer and at the same time know what is happening in the cup itself.

Michal Bocek

What motivates me daily:

A smile that I make with coffee on the customer's face.

Tips for this recipe:

Do not rush to make coffee. Enjoy every moment of this magical ritual.

Michal says:

"Good ideas start with brainstorming, but great ideas start with coffee!"

Brewing tool

Pourover V60, Origami

Dose of coffee

16 g


93 °C

Total brewing time


Coffee water ratio


Total water

250 ml

Detailed Guidance

Add coffee in the dripper and make a dent in the center.


00:00 - 00:30

Bloom with 40ml of water, from the middle to the outer parts evenly covering the grounds

00:30- 00:40

Pour 70ml of water in small circles until you reach 110ml

00:50- 01:00

Pour another 70 ml of water in small circles up to 180 ml


Pour the remaining water to reach 250ml of the final volume in your cup


Remove the dripper. Stir 10 times clockwise and serve into a pre-warmed cup


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This is my mastered version of the best drip coffee I’ve ever created. It’s so smooth, balanced, and not that hard to make. The perfect recipe from my point of view.

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.