Brew guides
General specs.
The grinder we use is a Kinu M47, set to a medium grind size – we pass 3 times through 0, and then go a little further until it reaches the no. 7 mark.
For the Comandante, I would say somewhere between 24–26 clicks.
The water we use has 45–47 ppm (tap water), as we consider that not everyone can customize their own. But if you can, don’t go above 60 ppm while using this recipe.
Peru La Naranja – Gesha | Future Classic No. 24
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Costa Rica Mayra Solis – Pacamara | Future Classic No. 21
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle
tool to do that, but it’s not mandatory.
Start your timer and pour 40of water in a slow and steady stream – it should take you around 10
seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100g of water
At 1:10 – pour the remaining 60g of water
Total water weight should be 200g, and total drawdown time around 2:10.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a
thermometer, just a minute of patience. 🙂
You should expect nectarines, blackberries, grapes and cocoa in the aftertaste.
Enjoy!
Colombia Finca Rio Negro – Pink Bourbon | Not a Classic No. 01
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Ecuador Mario Hervas – Typica Mejorado | Future Classic No. 18
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Colombia Yiver Vargas – Gesha | Future Classic No. 17
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Ethiopia Aricha Adorsi – JARC varieties | Future Classic No. 28
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle
tool to do that, but it’s not mandatory.
Start your timer and pour 40of water in a slow and steady stream – it should take you around 10
seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100g of water
At 1:10 – pour the remaining 60g of water
Total water weight should be 200g, and total drawdown time around 2:10.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a
thermometer, just a minute of patience. 🙂
You should expect nectarines, blackberries, grapes and cocoa in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!
Set your kettle to 93°C and start by weighing your grounds: 14.2–14.3 g.
This recipe requires 14 g of grounds, but we like to take grinder retention into consideration.
Pre-wet the filter, add your grounds, and prepare the coffee bed for extraction – I use a needle tool to do that, but it’s not mandatory.
Start your timer and pour 40 g of water in a slow and steady stream – it should take you around 10 seconds. Do not put your kettle back on its holder!
At 0:30 – pour another 100 g of water
At 1:10 – pour the remaining 60 g of water
Total water weight should be 200 g, and total drawdown time around 2:15.
Swirl vigorously (without making a mess) for 30 seconds, then let it cool for at least 1 minute.
The serving temperature should be around 55°C before sipping – you don’t need a thermometer, just a minute of patience. 🙂
You should expect florals in the aroma, blood orange and stone fruits notes and citrus zest in the aftertaste.
Enjoy!