Wendelien van Bunnik

Snobby baristas 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

Who is Wendelien van Bunnik? Read her coffee story here.

SKU: BGC_7856596621023 Category: Tags: , , , ,

Description

What does coffee mean to you?

“I’m a sailor, and I used to be a sailing instructor when I was a teenager. Another hobby is salsa dancing. I met my husband on the dance floor and started teaching salsa as well. Whenever I get really enthusiastic about something, I need to share it,” she says. Coffee is no different, and videos have been an excellent way to share knowledge with people she otherwise can’t reach.

Wendelien van Bunnik
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Baristas' value?

“The part you play in other people’s lives, especially in those early hours, is amazing,”

Tips for barista competitors?

“It’s so important to remind yourself that you’re supposed to have fun up on the competition stage and that you’re doing this because you like being up there,”

Wonderful competition experience?

“I was just going for the beer and to hang out with friends, but by the end of the evening, I was holding the trophy and had won a ticket to London. They told me [the World Aeropress Championship (WAC)] was going to be next month. Woah, OK,”
https://www.youtube.com/watch?v=T17pMeiL0vg

Brewing tool

Aeropress, Inverted method

Grinding Size

6
Check Grind Setting for more info

Dose of coffee

30 g

Water

92 °C

Total brewing time

1:00

Coffee water ratio

1:7:3

Total water

220 ml

Detailed Guidance

1

00:00 – 00:00

Rinse an Aesir Filter. If not available, rinse 2 traditional AeroPress paper filters
2

00:00 – 00:20

Place coffee into AeroPress and start by pouring 100ml of water onto the coffee. Stir thoroughly 20 times. Put the cap with the rinsed filter on.
3

00:20 – 00:50

Flip the AeroPress onto the cup, and wait.
4

00:50 – 01:00

Press all the way down.
You should end up with approximately 60 grams of strong, brewed coffee. Add 120 grams of water to this brew to dilute. Let it cool and enjoy!

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe helps you bring out more acidity by isolating the first part of the extraction. By making a really strong and quick brew, you extract a lot of acidity and body. By diluting it down, you can reach your preferred strength. This works especially for more developed roasts or coffees that have naturally lower acidity.

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)
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The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.

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