Nicole Battefeld-Montgomery

I’m a barista, roaster, trainer and competitor in the specialty coffee industry. I currently live in Berlin, Germany working with Röststätte. When I’m not behind the bar making coffees, I’m making coffee-based cocktails and competing in barista and cocktail competitions around the world.

  • World Coffee in Good Spirits 2019 – 5th place
  • German Barista Championship 2019 – 3rd place
  • German Barista Championship 2018 – 1st place
  • German Barista Championship 2017 – 2nd place
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Brewing tool

Aeropress, Traditional

Grinding Size

Check Grind Setting for more info

Dose of coffee

45 g


94 °C

Total brewing time


Coffee water ratio


Total water

180 ml

Detailed Guidance


00:00 – 00:00

Rinse AeroPress with hot water
Apply “Prismo” valve from “Fellow” to AeroPress
Place AeroPress on the mug

00:00 – 00:30

Add coffee into the chamber, then pour water, and stir

00:30 – 02:30

Let sit

02:30 – 03:30

Place plunger into chamber and plunge

What makes this recipe so special?

This is a very odd recipe because this is designed for the Coffee in Good Spirits competition! During the compulsory round, you have to prepare a coffee without using an espresso machine, but you will get scored on the body and sweetness of your drink. This recipe will give you an espresso-like base for your coffee cocktail and it will bring out the best in such a beautiful coffee, in combination with alcohol.

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.

Additional information

Brewing method

Brewing Tips

4 years ago I came to Röststätte Berlin and found my so called “jackpot”.I’m not only the head barista behind the bar, but I also roast coffee, sell equipment, work for Victoria Arduino at international conventions, give courses, and take part in barista championships. In 2016, I took 2nd place at the German Barista Championship, and in February 2018, I won the title. This year I placed 3rd in the Barista Championship and won CIGS.

Coffee isn’t a drink for me, it’s my life.

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