Priscila Pinho

Hi, my name is Priscila Pinho. I have two college degrees, am a barista, journalist and an anthropologist. I am from Brazil and have been studying coffee since 2014. I started working as a barista in 2015. 
I am now 27 years old, and with time I have discovered that my passion lays in working with coffee producers, especially with those who takee on ambitious products and focus on organic and sustainably sourced products!

Since then, I have been working with some Brazilian producers – during the harvest seasons, I sometimes live in the farms to follow the farming processes more closely. I am also a part of the Flor de Café association as well as the Aram Soul Craft team, helping them find approaches to join the international coffee market. I am always happy to work as a barista, and help cater events with La Marzocco Brasil every now and then. 

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What does coffee mean to you?

Coffee is revolution and our chance to do something really important for our world and next generations. If we want to have air to breathe and water to drink, coffee is what connect us worldwide to make the difference together.

Priscila Pinho 1

What motivates her daily:

Seeing brazilian producers believing in their work, and realizing what they do each day is what keep us alive. What motivates me is about see people smiling when drink a great cup, but specially when they change their life around the cup. The farm is the greatest place to live and the families that are living there deserve a better life. It's about seeing people living with dignity.

Priscila says:

"Maybe you never had a really amazing brazilian beans, but I can guarantee the world needs to discover more about my country, we always had too much coffee with lower quality but it's changing, I hope you can drink one with high quality and taste it with my recipe too!"

Tips for this recipe:

Brew your coffee and try to smell it imagining the farm, how the green of the plants is, the smell when it rains on the coffee farm, the picture of soil. Try to imagine how those families live. Try to imagine a good world for everybody and what you're doing to see that change happening. Do you know if the companies behind the coffee you're drinking are worried about the locals? What they're doing is big, drinking coffee is to be part of multiple relations, sometimes those relations are hidden, but with specialty coffee it's not that distant. It's possible to be aware of what we put money on and what bring us happiness.

Brewing tool

Pourover V60/ Arame

Grinding Size

Check Grind Setting for more info

Dose of coffee

18 g


98 °C

Total brewing time


Coffee water ratio


Total water

285 ml

Detailed Guidance



Slowly pour the water in zigzag, untill you achieve 40ml for the bloom


Slowly stir the water, in circular movements, focusing on the coffee bed, until you reach 120 ml


Continue pouring another 125ml water, not so slow now 😀 but still focusing on the coffee


Pour until you reach 285ml, remember, stop at 285ml.


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

Imagine how many hands this coffee passed through untill it arrived in yours. Imagine how many people have worked with it. Imagine if those people had the chance to drink this coffee too. Imagine the harvest. Imagine how we’re connected through our cups. I hope you have an incredible coffee in your cup.

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.