Sarah J. Hannaway

Hi! My name is Sarah and I have been a barista/trainer for over 14 years. I love the industry, the people and everything in-between. I am the Irish barista champion for 2020 and I am so super excited to head to the world championships when we can!

I currently work for Bailies Coffee, Belfast as a AST trainer/coffee coach! Our passion here in Belfast is to help create meaningful, direct relationships with all of our partners across the industry spectrum.

SKU: BGC_2467151121735 Categories: ,


What does coffee mean to you?

Coffee constantly surprises and amazes me. This is some of the many, many reasons why I love coffee and the industry. It is an ever shifting platform that opens up and incredible amount of opportunities for so many people across the globe. We have such an incredible community of people with a shared interest in that wonderfully sweet cherry! No matter where we are, age, background and culture.. we can all find a commonality in coffee.

Sarah J. Hannaway

What motivates her daily:

Large volumes of coffee.

Sarah says:

"Find a coffee that you love, kick back and take some time for yourself"

Tips for this recipe:

Avoid unnecessary agitation, consistent, concentric circles with extract an even balance of flavour. When you pour make sure you have a slow, steady dispense of water with no stops, tracing your concentric circles over and over while watching your coffee change color evenly.

Dose of coffee

16 g


94 °C

Total brewing time


Coffee water ratio


Total water

250 ml

Detailed Guidance

Halfway through drawdown swirl your V60 gently to catch any migrated grounds. When drawdown is complete, stir the coffee in your decanter thoroughly. Finally, inhale those enchanting aromas and fill your cup!


00:00 - 00:45

Add 50ml and let it bloom

00:45 - 02:30

Continue pouring your brew water in tight, concentric circles until you reach 250ml


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe has been my tried and true for natural/fermented coffees for a couple of years now. I find the continued dispense of the water in a slow, steady manner helps with an even extraction and creates a clean, complex cup. The contact time allows for the juiciest of mouthfeels and never fails to bring any existing fruit flavors forward, but maintains a great balance for this brew method.

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.