Ronița Dragomir

I am a barista and a lover of coffee. I am a lover of animals and bookstand like to write and do all sorts of creative things when I have the chance! I love taking some time to recharge in nature, and I’ll always choose pancakes over any other type of cake. I can talk about coffee for hours – don’t say I didn’t warn you!

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What does coffee mean to you?

"Coffee means community, but it is also self love to me. It means enjoying the time you get to spend with yourself each day. It means peace. Being able to take a breath, be still and feel completely happy with who you are and where you are in the moment."

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Ronița Dragomir is one of our volunteer writers who has contributed greatly to I'M NOT A BARISTA coffee community. Click the images below and read inspiring coffee stories written by Ronița.

When my passion started:

I was always very passionate about coffee. From an early age I could see the magical power it has of bringing people together and allowing them to unwind and connect.

What motivates me?

I saw how much happiness and ease coffee brought people and I wanted to play a part in that. Whenever someone comes back to tell me how excited they are to finally be able to make their own coffee at home and all the surprising things they discover when drinking it - this makes my day.

What I love about the coffee world:

I enjoy bringing a smile on someone’s face when I hand them a cup on an early morning or share easy tips for home brewing

Brewing tool

Aeropress

Grinding Size

4-5
Check Grind Setting for more info

Dose of coffee

18 g

Water

92 °C

Total brewing time

02:00

Coffee water ratio

1:13

Total water

230 ml

Detailed Guidance

Relax. It’s just a recipe like any other. Follow the steps the first time, focus on what you’re tasting, what you like or don’t like. Taste is subjective. Don’t be afraid to experiment and play with recipes. Just make sure you change only one thing at a time, otherwise it will be hard to keep track of what you did in case you get that perfect cup and want to recreate it. Have fun!

Rinse 2 paper filters (You can also use a metal filter). The ideal coffee for this recipe would be light roast, natural coffee

1

00:00 - 00:00

Rinse 2 paper filters. Add the freshly ground coffee into the AeroPress and give it a little tap to ensure evenness
2

00:00 – 00:20

Add all the warm water in one go. Take the AeroPress paddle and carefully stir 10 times
3

00:20 – 01:20

Let the coffee steep
4

01:20 – 02:00

Secure cap on the chamber and press down gently to remove excess air. Flip the AeroPress carefully on top of the cup, or vessel of choice, and start pressing slowly.
Once you’re done, allow your coffee to cool down while you empty and rinse the AeroPress with cold water

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This has got to be one of the easiest ways of making coffee in the morning. Especially if you’re always short on time and need a little help waking up. I suggest you play around with this recipe and test different times for different strengths. Have fun & enjoy your coffee!

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.