Paul Asquith

I’m Paul Asquith, and I’m the Relationship Manager at Josie Coffee, an awesome roastery in Newcastle, New South Wales, Australia. My responsibilities include training new staff, looking after wholesale customers, and mentoring our cafe staff.

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What does coffee mean to you?

It's life. It allows me to work in an industry I love, which means a happier me for my family and friends around me. I love playing a small role in how coffee is drunk. I love exploring the magnitude of flavours coffee has to give.

Paul Asquith

What motivates him daily:

Coffee for him has always been a connector. Bringing people into this ritual of coffee, that has been touched by some many people to bring a product to the customers cup. His main focus at the moment is increasing the perceived value of coffee from being caffeinated fuel to a speciality beverage. This in turn will give more money to the industry to share amongst producers through to the cafe.

Tips for this recipe:

It's all about keeping it simple. It's great for high extraction yields and very good quality flavours. Great for everyday coffee, something to do on the run or while travelling.

Brewing tool

Aeropress, Inverted

Dose of coffee

13 g


99 °C

Total brewing time


Coffee water ratio


Total water

220 ml

Detailed Guidance

The ideal coffee for this recipe would be natural processed


00:00 - 00:00

Place coffee into the AeroPress and pre-rinse your single filter.

00:00 – 01:30

Add 220ml of water onto the coffee and gently stir until all the coffee is wet. Place cap onto AeroPress

01:30 – 02:15

Flip the AeroPress and gently plunge all the way


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This is my go-to recipe for home, traveling and even camping. It’s quick, simple and delivers a delicious clean brew every time. If you want more body, stir a little more after you have filled the AeroPress with water.

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.