SU0702

The specialty of my recipe is creativity, continuity and satisfaction – Simple but yet sophisticated direction for anyone to recreate the same cup, no matter which coffees they use or where they are, with identical results. and most importantly i could not think of the better way of producing a fine bold cup of coffee that gets even sweeter as it cools.

SKU: BGC_9349738420641 Categories: ,

Preparision

Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!

Brewing tool

Aeropress

Grinding Size

5/6

Dose of coffee

28 g

Water

85 °C
280 ml

Total brewing time

2:30

Coffee water ratio

1:10

Detailed Guidance

-Set the piston to four(brew inverted)
-pre-heat the chamber with hot water, discard the rinsing water and place your brewer on the scale.
-grind the coffee and transfer the ground Into a chamber
– level the grounds by shaking it gently
-get your boiled water and start pouring onto the grounds, immediately start your timer.
-once you reach 80gm let it bloom for 20secs
-keep pouring water in circular motion until you heat 200ml
-stir five times
-Attach the rinsed filter cap-
– flip over the cup, start pressing slowly
-press until you hear the hissing sound, then let it drip up to last drop
-try a the first brew (Even a single sip)
-by pass with 80ml of water
-stir, let it cool a bit
-sit back and enjoy

What makes this recipe so special?

The specialty of my recipe is creativity, continuity and satisfaction – Simple but yet sophisticated direction for anyone to recreate the same cup, no matter which coffees they use or where they are, with identical results. and most importantly i could not think of the better way of producing a fine bold cup of coffee that gets even sweeter as it cools.

How to grind coffee?

Grind setting 1 to 10

The grind setting below is from our volunteer Carlos @chaosinrye, this is only a draft version. You can help us improve it, refine it, polish it and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.

Screen Shot 2021 01 14 at 7.48.45 PM1. Extreme fine grinding

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

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

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

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

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

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:

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

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

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.

Additional information

Brewing method

Difficulty

Advanced

Dose of coffee

16-30g

Serving

2 persons