Aiming for: Dark chocolate, pecan and toffee, with a body that holds up in milk in a dense, sweet shot, without an ashy, drying bitterness.
- Coffee
- 18 g
- Yield
- 36 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 11 clicks
- Time
- 0:25–0:27
- Ratio
- 1:2
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 18 g in, 36 g out, 91 °C, 11 clicks: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, stop it 3–4 g sooner.
Aiming for: Dark chocolate, pecan and toffee, with a body that holds up in milk in a strong but sweet cup, without an ashy, drying bitterness.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 18 clicks
- Time
- 4:00–5:00
- Ratio
- 1:9.4
Pour schedule
-
0:00 — filling
Add 150 g (150 g in total). Hot water to just below the valve; low heat, lid open.
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. Water just off the boil in the base, 18 clicks, low heat: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, take it off the heat at the first sputter and cool the base.
Aiming for: Dark chocolate, pecan and toffee in a clean, rounded cup, without an ashy, drying bitterness.
- Coffee
- 15 g
- Water
- 230 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 2:40–3:00
- Ratio
- 1:15.3
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 60 g (230 g in total). A gentle swirl.
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 91 °C, 24 clicks, 4 pours: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, grind one click coarser.
Fellow Stagg [X]
Tiko recipe
Aiming for: Dark chocolate, pecan and toffee in an even, sweet cup, without an ashy, drying bitterness.
- Coffee
- 16 g
- Water
- 250 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 25 clicks
- Time
- 2:35–2:55
- Ratio
- 1:15.6
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 50 g (90 g in total). From the centre outwards, in small pulses.
-
1:05 — Pour 3
Add 55 g (145 g in total).
-
1:30 — Pour 4
Add 55 g (200 g in total).
-
1:55 — Pour 5
Add 50 g (250 g in total).
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 91 °C, 25 clicks, 4 small pulses over the flat bed: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, grind one click coarser; on this flat bed move only one click at a time.
Aiming for: Dark chocolate, pecan and toffee in a clean, smooth cup, without an ashy, drying bitterness.
- Coffee
- 30 g
- Water
- 460 g
- Temperature
- 92 °C
- Comandante C40 MK4
- 28 clicks
- Time
- 3:40–4:00
- Ratio
- 1:15.3
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 200 g (275 g in total).
-
1:15 — Pour 3
Add 185 g (460 g in total). Stir once clockwise, once anticlockwise, then a gentle shake.
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 92 °C and 28 clicks for the thick paper: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, grind two clicks coarser.
Aiming for: Dark chocolate, pecan and toffee in a round, sweet cup, without an ashy, drying bitterness.
- Coffee
- 12 g
- Water
- 200 g
- Temperature
- 90 °C
- Comandante C40 MK4
- 17 clicks
- Time
- 2:20–2:35
- Ratio
- 1:16.7
Pour schedule
-
0:00 — filling
Add 200 g (200 g in total). All the water at once, plunger 1 cm in; swirl before pressing.
-
2:00 — plunge
Press down slowly and evenly.
Why this way: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 90 °C, 17 clicks, a 90 s steep: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, press 30 seconds earlier.
Clever Dripper
Tiko recipe
Aiming for: Dark chocolate, pecan and toffee in a fuller but still clean cup, without an ashy, drying bitterness.
- Coffee
- 18 g
- Water
- 280 g
- Temperature
- 89 °C
- Comandante C40 MK4
- 22 clicks
- Time
- 3:00–3:20
- Ratio
- 1:15.6
Pour schedule
-
0:00 — filling
Add 280 g (280 g in total). Water first, then the coffee; stir at 1:40, rest 20 s.
-
2:00 — 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: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 89 °C, 22 clicks, released at 2:00: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, release 30 seconds earlier.
Aiming for: Dark chocolate, pecan and toffee in a cup with body and clarity, without an ashy, drying bitterness.
- Coffee
- 15 g
- Water
- 210 g
- Temperature
- 91 °C
- Closed stage
- 74 °C
- Comandante C40 MK4
- 23 clicks
- Time
- 2:45–3:05
- Ratio
- 1:14
Pour schedule
-
0:00 — bloom
Start with the valve open; close it at 1:30 and open it at 2:00. 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 40 g (85 g in total). Valve open.
-
1:30 — Pour 3
Add 125 g (210 g in total). Close the valve, water at 74 °C.
-
2:00 — 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: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. Starts at 91 °C, closed stage at 74 °C, released at 2:00: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, make the closed-stage water 5 °C cooler. Without a second kettle, mix the closed-stage water in a jug at the start: hot water with enough cold to bring it to 74 °C.
Aiming for: Dark chocolate, pecan and toffee in a full, round cup, without an ashy, drying bitterness.
- Coffee
- 30 g
- Water
- 460 g
- Temperature
- 91 °C
- Comandante C40 MK4
- 32 clicks
- Time
- 9:00–9:30
- Ratio
- 1:15.3
Pour schedule
-
0:00 — filling
Add 460 g (460 g in total). All the water within 10 s.
-
3:30 — 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.
-
8:30 — 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: A Guatemalan coffee at our dark roast that extracts easily: the reference dark, cooler and coarser than Salento. 91 °C, 32 clicks, crust broken at 3:30: held back so it never turns dry or bitter.
If it's off: If the cup is dry or bitter, break the crust a minute earlier.
