Tim Rogg

My name is Tim Rogg, and I run a specialty coffee marketplace, subscription and community called The Right Roast with my partner. We enjoy discussing all things related to specialty coffee and work with some of Europe’s finest roasters.

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What does coffee mean to you?

"Coffee means a great deal to me as it is not only my favourite beverage it is also what I do for a living. It is not only a drink with endless discoveries to make in flavour, there is also a lot of talent, hard work and passion that surrounds specialty coffee."

tim rogg

What motivates me daily:

What motivates me the most is the feeling that specialty coffee is such an amazing thing to enjoy but has so many barriers to entry and he wants to break as many of those barriers down.

Tips for this recipe:

It’s definitely a recipe that will give you a different perspective on your coffee and as it is a halved version of the Championship recipe make sure to sip at the end and be ready to add more bypass if needed.

Brewing tool

Aeropress, Inverted

Grinding Size

Check Grind Setting for more info

Dose of coffee

15 g


92 °C

Total brewing time


Coffee water ratio


Total water

150 ml

Detailed Guidance


00:00 - 00:00

Place coffee into the AeroPress


Pour 100 ml of water onto the coffee

00:10 – 00:20

Stir firmly 20 times

00:20 – 00:40

Place the cap with the single filter paper onto the brewer and gently press out excess air

00:40 – 01:00

Flip the AeroPress and plunge down. Add the remaining 50 ml of water. Continue to add more water until you reach the desired taste and strength.


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

Have you ever wanted to try a champion’s recipe but just can’t spare 30g of coffee? I decided to adapt the 2019 World AeroPress Champion Wendelien Van Bunnik winning recipe so it can be enjoyed using half the amount of coffee of the full-size recipe.

tim rogg

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.