Tanty Hartono

My name is Tanty. I am a mother of three children and a home brewer. I started finding out about specialty coffee in 2017, but it wasn’t until mid 2018 that I began harvesting my deep passion for coffee, especially for brewing filter coffee. This led me to start an SCA Brewing Foundation and incited me to learn more. My meeting with Mr. Luigi Lupi in 2019, also following many of his online SCA courses in 2020 has helped me a lot in deepening my knowledge.

SKU: BGC_9546616221729 Categories: ,


What does coffee mean to you?

Coffee is about sharing happiness with others but also with myself. I found that the whole process is kind of meditative and therapeutic for me, and it brings a peaceful feeling.

Tanty Hartono


Started getting familiar with specialty coffee


She realized she had a deep passion for coffee, especially brewing filter coffee!


She took an SCA Brewing Foundation and started self learning from many sources


Followed Mr. Lupi's online SCA courses

Dose of coffee



230ml, 93°C

Total brewing time


Coffee water ratio


Detailed Guidance

The ideal coffee for this recipe would be nordic coffee or light roast


00:00 - 00:40

Add coffee into the dripper, and pour 40ml in a circular motion

00:40 – 01:20

Add 60ml in circular pour

01:20 – 02:00

Add 50ml in a circular pour

02:00 – 02:50

Finish with 80ml in a circular pour leading to a center pour, with finishing time being when water finishes


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe will bring out all the flavor notes, delicate and clean cup taste. It is also easy to remember.


If the final cup is too intense, reduce the coffee used by 0.5-1gr, or simply bypass by adding water a little bit till your taste preference.

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.