Orkun Ustel

Hey everyone! I am Orkun Ustel from Turkey. I’m the 2017 & 2020 Brewers Cup Champion of Turkey and am working as a coffee roaster and barista trainer. I am now sharing recipes and brewing techniques on Youtube. Search my name to find my channel and see my recipes – I hope you will get a good cup of coffee out of them!

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What does coffee mean to you?

Specialty coffee and brewing methods entered my life as a hobby during my health problems. It really was a life saver for me in those years. Now quality coffee is my only sacred thing in my life.

What motivates him daily:

The idea of drinking the first coffee of the day is what motivates him daily. Classic, but true!

Tips for this recipe:

4-steps, equal pour steps brewing is the basic mentality of my recipe. With the step system, you will be able to manipulate the time more easily, and if you have mistakes, you will be able to tolerate it. But you can change the coffee and water ratio as you wish according to taste you like.

Brewing tool

Pourover, Cafec

Grinding Size

Check Grind Setting for more info

Dose of coffee

15 g


96 °C

Total brewing time


Coffee water ratio


Total water

240 ml

Detailed Guidance

The ideal coffee for this recipe would be Ethiopian coffee- light roasted



Pre-infuse coffee with 60 ml of water

00:10 - 00:30

Make it bloom

00:30 – 00:40

Pour 60 ml of water

00:40 – 01:00



Pour 60 ml of water

01:10 – 01:30


01:30 – 01:40

Pour 60 ml of water

01:40 - 02:50

Let the water finish dripping


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

Each pouring step has the same amount of water. It doesn’t
let the boulder particles move away from the coffee bed while
it’s brewing. As a result, we have much more even extracted,
transparent and complex coffees. If the coffee is too intense or
watery for the coffee you use, you can change the brew ratio.

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.