Youngjun Cho

My name is Youngjun Cho, and I run a coffee-based content marketing agency called Prism coffee works. We have hosted more than 400 seminars & workshops. We have also collaborated with a handful of multinational companies such as UCC Coffee and Korea and Japan. Our third and biggest achievement is ‘Prism Collabo’, a coffee bean editorial shop project that curates and sells coffee.  My goal is to provide a new perspective on the overall F&B field by considering various ways to provide customers with a positive experience.


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What does coffee mean to you?

For me, coffee is a learning experience. When I first encountered coffee, I was interested in new flavors, new extraction methods, and tools, and I had a pleasant experience exchanging opinions with people. Now, I am building up new experiences that I have never had before while looking at the big picture, such as the experiences of coffee producing regions, and market changes due to trade and world conditions.

Youngjun Cho

What motivates him daily:

Relationships with people are what drives me. I look forward to seeing how I can support the members of the various value chains hidden behind a cup of delicious coffee, and what kind of vitality I can infuse there.

Youngjun says:

"With anything, including coffee, you can always discover something new if you think deeply. And by experiencing it, you can increase the resolution of seeing the world."

Tips for this recipe:

My recipe is simple. All you have to do is grind the coffee, pour the water, wait, and then skim off the residue that floats on the water. "I will make this coffee absolutely delicious!" Put down that mindset and wait while listening to a song. Like "Cómo Te Quiero" by Khruangbin.

It is recommended not to be overly strict with the recipe. There is only one thing to keep in my recipe; Asking you to take your time and wait.

Brewing tool

Clever Dripper, Immersion Method

Grinding Size

Check Grind Setting for more info

Dose of coffee

16 g


92 °C

Total brewing time


Coffee water ratio


Total water

300 ml

Detailed Guidance

Rinse the filter


00:00 - 00:10

Pour all the hot water, and put the lid on

02:00 - 02:20

Break the crust and make sure all the grounds are submerged

02:20 - 03:00

Wait and relax

03:00 - 04:00

Place the Clever Dripper on a vessel or mug, let the coffee drain out, enjoy.


Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

It’s a simple recipe that keeps the vibrancy and clarity of your coffee.

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.