Naomi Carbin

I’m Naomi, but most people know me as Doedelz, a creative barista. I’m currently trying to find my own happiness by focusing on projects I am passionate about in the worlds of coffee and design. I’m currently focusing on making a career in both coffee and as a freelance designer. To me, the two are intertwined: they both speak an universal language that is understood by everyone around the world. It’s about community and connection but also about enjoying the little things in life.

SKU: BGC_4787892921724 Categories: ,


What does coffee mean to you?

Coffee is for me how I start my morning. Every movement is with so much care and attention. It's my moment of mindfulness and meditation. A great start of my day, it inspires me!

Naomi Carbin

What motivates me daily:

To learn something new, to keep growing as a person in both skills as in mind. She loves to be lazy but when her senses get tickled she always wants to do and know more. This is also what inspired her to work in coffee. It's something that excites her every time she thinks about it.

Special quotes:

If you are passionate about something and you enjoy doing it, trust your instincts! The universe will let you know in it's own way if something is meant to be, just trust it will all work out in the end.

My recipe is for me personally an easy recipe to repeat every morning once you get the hang of it. Just have fun with it and also try to experiment with my recipe. Maybe you want the temperature a bit higher or a different grind size, this is just a starting point for a nice cup!

Brewing tool

Aeropress, Inverted Method

Dose of coffee

20 g


85 °C

Total brewing time


Coffee water ratio


Total water

240 ml

Detailed Guidance

Using 2 filters in the AeroPress, allows you to get a stronger, more intense brew that stays smooth.


00:00 - 00:20

Preheat the chamber and server, then discard the water. Rinse two paper filters in cap. Add coffee, level, and tare. Add 60ml of water, stir a few times back and forth, from left to right

00:20 – 00:50

Let coffee bloom

00:50 – 01:10

Fill up AeroPress to 240ml of water, ensuring to make
circular pouring movements to agitate all the grounds.

01:10 – 01:15

Place filter cap on AeroPress and press out remaining air and flip onto the server

01:15 – 01:45

Plunge gradually until you hear a hiss. Place server on scale and finish by adding 50 ml of water


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

When you get the hang of it, this is a very easy and fast way to get a great flavourful cup, enjoy!

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.