Aiming for: Pecan, toffee and nougat with a citrus lift at the end in a clean, lively cup, without a dry, woody edge.
- Coffee
- 15 g
- Water
- 240 g
- Temperature
- 93 °C
- Comandante C40 MK4
- 23 clicks
- Time
- 2:30–2:50
- Ratio
- 1:16
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 95 g (140 g in total).
-
1:30 — Pour 3
Add 100 g (240 g in total). Slowly, to the centre, no swirl.
Why this way: A Guatemalan coffee: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 93 °C, 23 clicks, 3 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.
Aiming for: Pecan, toffee and nougat with a citrus lift at the end in a very clean, light cup, without a dry, woody edge.
- Coffee
- 30 g
- Water
- 480 g
- Temperature
- 94 °C
- Comandante C40 MK4
- 27 clicks
- Time
- 3:50–4:10
- Ratio
- 1:16
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 190 g (265 g in total).
-
1:20 — Pour 3
Add 215 g (480 g in total). No stirring, just a gentle shake.
Why this way: A Guatemalan coffee: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 94 °C and 27 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: Pecan, toffee and nougat with a citrus lift at the end in a round, sweet cup, without a dry, woody edge.
- Coffee
- 11.5 g
- Water
- 200 g
- Temperature
- 94 °C
- Comandante C40 MK4
- 16 clicks
- Time
- 2:40–2:55
- 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; no swirl.
-
2:20 — plunge
Press down slowly and evenly.
Why this way: A Guatemalan coffee: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 94 °C, 16 clicks, a 110 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: Pecan, toffee and nougat with a citrus lift at the end in a fuller but still clean cup, without a dry, woody edge.
- Coffee
- 18 g
- Water
- 290 g
- Temperature
- 93 °C
- Comandante C40 MK4
- 21 clicks
- Time
- 3:40–4:00
- Ratio
- 1:16.1
Pour schedule
-
0:00 — filling
Add 290 g (290 g in total). Water first, then the coffee; stir at 2:20, rest 20 s.
-
2:40 — 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: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 93 °C, 21 clicks, released at 2:40: 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: Pecan, toffee and nougat with a citrus lift at the end in a full, round cup, without a dry, woody edge.
- Coffee
- 30 g
- Water
- 480 g
- Temperature
- 95 °C
- Comandante C40 MK4
- 31 clicks
- Time
- 11:45–12:15
- Ratio
- 1:16
Pour schedule
-
0:00 — filling
Add 480 g (480 g in total). All the water within 10 s.
-
4:15 — 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.
-
11:15 — 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: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 95 °C, 31 clicks, crust broken at 4:15: 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.
Fellow Stagg [X]
Tiko recipe
Aiming for: Pecan, toffee and nougat with a citrus lift at the end in an even, sweet cup, without a dry, woody edge.
- Coffee
- 16 g
- Water
- 255 g
- Temperature
- 93 °C
- Comandante C40 MK4
- 24 clicks
- Time
- 2:55–3:15
- Ratio
- 1:15.9
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.
-
1:10 — Pour 3
Add 55 g (150 g in total).
-
1:40 — Pour 4
Add 50 g (200 g in total).
-
2:10 — Pour 5
Add 55 g (255 g in total).
Why this way: A Guatemalan coffee: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 93 °C, 24 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: Pecan, toffee and nougat with a citrus lift at the end in a cup with body and clarity, without a dry, woody edge.
- Coffee
- 15 g
- Water
- 220 g
- Temperature
- 93 °C
- Closed stage
- 84 °C
- Comandante C40 MK4
- 22 clicks
- Time
- 2:45–3:05
- Ratio
- 1:14.7
Pour schedule
-
0:00 — bloom
Start with the valve open; close it at 1:30 and open it at 2:05. 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 84 °C.
-
2:05 — 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: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. Starts at 93 °C, closed stage at 84 °C, released at 2:05: 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 84 °C.
Aiming for: Pecan, toffee and nougat with a citrus lift at the end in a dense, sweet shot, without a dry, woody edge.
- Coffee
- 18 g
- Yield
- 41 g
- Temperature
- 93 °C
- Comandante C40 MK4
- 10 clicks
- Time
- 0:24–0:28
- Ratio
- 1:2.3
Why this way: A Guatemalan coffee: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. 18 g in, 41 g out, 93 °C, 10 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: Pecan, toffee and nougat with a citrus lift at the end in a strong but sweet cup, without a dry, woody edge.
- Coffee
- 16 glevel in the 3-cup basket, not tamped
- Water
- 150 g
- Temperature
- 96 °C
- Comandante C40 MK4
- 17 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: it extracts easily, so among the light roasts it gets cooler water and a coarser grind. Water just off the boil in the base, 17 clicks, low heat: held back so it never turns dry or bitter. A moka pot doesn't suit a light roast; this is our starting point for it.
If it's off: If the cup is dry or bitter, take it off the heat at the first sputter and cool the base.
