Aiming for: Caramel over a recognisable floral note and a winey undertone in a clean, lively cup, without a sour, hollow middle.
- Coffee
- 15 g
- Water
- 232 g
- Temperature
- 95 °C
- Comandante C40 MK4
- 21 clicks
- Time
- 2:55–3:15
- Ratio
- 1:15.5
Pour schedule
-
0:00 — bloom
Pour 45 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:45 — Pour 2
Add 60 g (105 g in total).
-
1:15 — Pour 3
Add 65 g (170 g in total).
-
1:45 — Pour 4
Add 62 g (232 g in total). A gentle swirl.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 95 °C, 21 clicks, 4 pours: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, grind one click finer.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a round, sweet cup, without a sour, hollow middle.
- Coffee
- 11.5 g
- Water
- 200 g
- Temperature
- 95 °C
- Comandante C40 MK4
- 15 clicks
- Time
- 3:00–3:15
- Ratio
- 1:17.4
Pour schedule
-
0:00 — filling
Add 200 g (200 g in total). All the water at once, plunger 1 cm in; swirl before pressing.
-
2:40 — plunge
Press down slowly and evenly.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 95 °C, 15 clicks, a 130 s steep: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, steep 30 seconds longer.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a dense, sweet shot, without a sour, hollow middle.
- Coffee
- 18 g
- Yield
- 43 g
- Temperature
- 95 °C
- Comandante C40 MK4
- 9 clicks
- Time
- 0:24–0:28
- Ratio
- 1:2.4
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 18 g in, 43 g out, 95 °C, 9 clicks: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, pull it longer, 3–4 g more in the cup.
Clever Dripper
Tiko recipe
Aiming for: Caramel over a recognisable floral note and a winey undertone in a fuller but still clean cup, without a sour, hollow middle.
- Coffee
- 18 g
- Water
- 290 g
- Temperature
- 94 °C
- Comandante C40 MK4
- 19 clicks
- Time
- 3:50–4:10
- Ratio
- 1:16.1
Pour schedule
-
0:00 — filling
Add 290 g (290 g in total). Water first, then the coffee; stir at 2:30, rest 20 s.
-
2:50 — release
Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 94 °C, 19 clicks, released at 2:50: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, release 30 seconds later.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a full, round cup, without a sour, hollow middle.
- Coffee
- 30 g
- Water
- 480 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 29 clicks
- Time
- 11:00–11:30
- Ratio
- 1:16
Pour schedule
-
0:00 — filling
Add 480 g (480 g in total). All the water within 10 s.
-
4:30 — breaking the crust
The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
-
10:30 — plunge
Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 96 °C, 29 clicks, crust broken at 4:30: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, break the crust a minute later.
Fellow Stagg [X]
Tiko recipe
Aiming for: Caramel over a recognisable floral note and a winey undertone in an even, sweet cup, without a sour, hollow middle.
- Coffee
- 16 g
- Water
- 248 g
- Temperature
- 95 °C
- Comandante C40 MK4
- 22 clicks
- Time
- 2:45–3:05
- Ratio
- 1:15.5
Pour schedule
-
0:00 — bloom
Pour 40 g of water and wait 40 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:40 — Pour 2
Add 55 g (95 g in total). From the centre outwards, in small pulses.
-
1:05 — Pour 3
Add 50 g (145 g in total).
-
1:30 — Pour 4
Add 50 g (195 g in total).
-
1:55 — Pour 5
Add 53 g (248 g in total).
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 95 °C, 22 clicks, 4 small pulses over the flat bed: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, grind one click finer; on this flat bed move only one click at a time.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a very clean, light cup, without a sour, hollow middle.
- Coffee
- 30 g
- Water
- 465 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 25 clicks
- Time
- 3:55–4:15
- Ratio
- 1:15.5
Pour schedule
-
0:00 — bloom
Pour 75 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:45 — Pour 2
Add 205 g (280 g in total).
-
1:15 — Pour 3
Add 185 g (465 g in total). Stir once clockwise, once anticlockwise, then a gentle shake.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. 96 °C and 25 clicks for the thick paper: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, use water right off the boil.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a cup with body and clarity, without a sour, hollow middle.
- Coffee
- 15 g
- Water
- 220 g
- Temperature
- 95 °C
- Closed stage
- 83 °C
- Comandante C40 MK4
- 20 clicks
- Time
- 2:55–3:15
- Ratio
- 1:14.7
Pour schedule
-
0:00 — bloom
Start with the valve open; close it at 1:30 and open it at 2:15. Pour 45 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
-
0:45 — Pour 2
Add 45 g (90 g in total). Valve open.
-
1:30 — Pour 3
Add 130 g (220 g in total). Close the valve, water at 83 °C.
-
2:15 — release
Open the valve and let it drain through the paper. The steep lasts until now — this is the number to change first if the cup is not what you want.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. Starts at 95 °C, closed stage at 83 °C, released at 2:15: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, make the closed-stage water 5 °C hotter. Without a second kettle, mix the closed-stage water in a jug at the start: hot water with enough cold to bring it to 83 °C.
Aiming for: Caramel over a recognisable floral note and a winey undertone in a strong but sweet cup, without a sour, hollow middle.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 14 clicks
- Time
- 3:30–4:30
- Ratio
- 1:9.4
Pour schedule
-
0:00 — filling
Add 150 g (150 g in total). Hot water to just below the valve; medium heat, lid open.
Why this way: Small Ethiopian beans at a medium roast: of the mediums it needs the most energy, so we brew it almost like a light roast. Water just off the boil in the base, 14 clicks, medium heat: it takes that much energy to open the acidity and aroma.
If it's off: If the cup is sour or thin, grind one click finer and keep the heat at medium.
