Pedro Martinez

I have been a barista since 2011. I am the co-founder of Café Sol, a local coffee shop located in Antigua, Guatemala. My favorite coffee drinks are filter coffee and cold brew. When I’m not at the bar, I like to cook, bake, and read!

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What does coffee mean to you?

"Coffee is a common language. I think it's a great medium to connect people, share experiences, and knowledge."

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What motivates him daily:

It has always been curiosity. Before being a barista I used to wonder how these guys at the coffee shops brewed those coffee concoctions. I love to learn new things.

Tips for this recipe:

This recipe was originally developed for a washed Caturra from Guatemala, but I've tried it with other varieties and origins and tastes great! Tweak it to your liking and let me know.

Brewing tool

Aeropress, Inverted method

Grinding Size

5
Check Grind Setting for more info

Dose of coffee

35 g

Water

90 °C

Total brewing time

01:30

Coffee water ratio

1:4.3

Total water

150 ml

Detailed Guidance

I recommend the use of a metal filter for a stronger body (If not available, paper filters are ok).

Preheat AeroPress and your cup with water and rinse
your filter. Then discard water.

1

00:00 - 00:15

Add the 35g of coffee, followed by the 150ml of water into the AeroPress. Give it good turbulence.
2

00:15 – 01:05

Put the filter cap on and let the slurry steep
3

01:05 – 01:30

Give the AeroPress a good spin in your hand, flip onto the cup, and begin pressing slowly. This will create a strong concentrate. Add 120 ml of hot water, or to your liking!

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

I won my first ever competition with this recipe! I was struggling with self-esteem at the time, so managing to somehow pull off the victory was a great mood booster. Please, don’t give up! Believe in yourself, practice, and share. Victory might be just around the corner!

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)
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The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.