Wendelien van Bunnik’s coffee brewing guide

Snobby barista’s make me nervous. Enthusiasm infects me, and I love spreading my own: about coffee, hospitality, and coffee competitions.

I’ve been working in specialty coffee since 2012 and since then became:

  • Runner up Dutch Barista Championship ’16
  • Dutch Barista Champion ’19
  • World Barista Championship 19- 21st  place’
  • Dutch Aeropress Champion ’19
  • World Aeropress Champion ’19

Coffee connects.

"For me, coffee is a way to connect with people."

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"Coffee means more than just a career for me, I have spent years in the coffee industry and it became a part of me, my life...It is like a family member that you will never give up ..."

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Brew with Wendelien

Brewing tool

Pourover V60, Origami

Grinding Size

10,5 EK43, so about 6
Check Grind Setting for more info

Dose of coffee

16 g

Water

92 °C

Total brewing time

2:30

Coffee water ratio

1:15.6

Total water

300 ml

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Brewing tool

Pourover V60, Origami

Grinding Size

10,5 EK43, so about 6
Check Grind Setting for more info

Dose of coffee

16 g

Water

92 °C

Total brewing time

2:30

Coffee water ratio

1:15.6

Total water

300 ml

Detailed Guidance

Ground fresh coffee
Put into the dripper and make a dent in the center.
Bloom with 40 g of water for 30 seconds, pour the water into the dent and move the dripper to evently saturate the grounds.
30-40 sec. pour 70 g of water in small circles (to 110 g)
50-60 sec. pour another 70 g of water in small circles (to 180 g)
70 sec. pour the remaining water to reach 250 of final volume

After final drip at 2:30, remove the dripper
Stir 10 times clockweise
Serve into pre warmed cup

What makes this recipe so special?

This recipe is best for Ethiopian natural, Burundi natural, Columbia yellow honey

This is my mastered version of the best drip coffee I’ve ever created. It’s so smooth, balanced and not that hard to make.

The perfect dripper from my point of view

How to grind coffee?

Grind setting 1 to 10

The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. 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

<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)

1 review for Wendelien van Bunnik’s coffee brewing guide

  1. Notabarista

    I really love your recipes, you are a wonderful person. Hope to meet you one day.

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