Renan Dantas

My name is Renan Dantas. I am Brazilian and have been a coffee lover since I was a kid and my grandmother would secretly give me coffee. I am a member of the AST, the Founder of the Oficina do Barista school and the Head Barista at Nestlé Professional for Brazil.

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What does coffee mean to you?

Coffee, besides being my profession, is a way of thinking that we are all one; in, fact, this incredible drink shows how vulnerable we are.
It means being united with a great purpose to improve the chain as a whole and serve coffee as an experience.

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What motivates him daily:

Knowing that with his work as a barista he can promote an incredible experience for clients and at the same time know that he is also valuing the work of the small producer, making this consumption of better coffee grow

Tips:

Before using his recipe, you should know that it was made to improve coffees that are more less brewed at home; the quality of it can stand out if you use the recipe

Brewing tool

Pourover V60

Grinding Size

6
Check Grind Setting for more info

Dose of coffee

25 g

Water

94 °C

Total brewing time

03:20

Coffee water ratio

1:12

Total water

300 ml

Detailed Guidance

For this recipe, you need an extra preheated decanter. Have the two decanters side by side and place the V60 on one of them.

1

00:00 - 00:30

Attack the coffee bed with 100ml of water and save that first part
2

01:00 - 01:30

Transfer the V60 on the other pot, pour another 100ml
3

02:00 - 02:30

Before the coffee drips through completely, add the rest of 100ml.
4

03:00 - 03:20

Pour the saved coffee back into the coffee bed and wait for the extraction to finish.

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

If we divide an extraction into 3 parts, first we have the acidic part, then the sweet, and lastly the bitter. The only basic taste that nullifies bitterness: acidity itself. We do the same thing in this extraction, the coffee that is saved cancels some of the bitterness, making it increase its sweetness considerably.

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.