Siew Hui Ong

Hello, my name is Siew Hui, and I am the 2019 Singapore National Cup Tasters Champion. I am currently a barista at Starbucks.

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What does coffee mean to you?

An essential part of my life, my responsibility.

Siew Hui
Siew Hui Ong

What motivates me daily:

Being able to see customers enjoy their experience in the cafe and being able to see them enjoying their cup of coffee

Tips for this recipe:

Listen to the spotify playlist to enhance the brewing experience!

Proud achievement

That would be my first national competition back in 2016, I was 18 then, and that stage was like a dream stage to me. That was the stage that got me started to crave for competitions.

Coffee memory

My first cup was Ethiopia Sidamo, that was the cup that changes my point of view on coffee, I was mindblown.

Brewing tool

Pourover V60, Origami

Dose of coffee

15 g


92-96 °C

Total brewing time


Coffee water ratio


Total water

195 ml

Detailed Guidance

For best results let it rest for 2 mins before serving


00:00 - 00:30

Pour 50ml of water and give it 4 good stirs with a spoon

01:00 - 01:30

Continue the pour once the water has dripped through

02:00 - 02:30

Continue with slow circular pours till you reach 195ml


Remove the V60 and give the coffee 2 good stirs with the spoon


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This cup is a full-bodied sweet treat, strong tart berries, and cane sugar, coating your mouth with a syrupy mouthful.

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.